Vegan miso ramen
Author Jais Tollette
Yield 4 bowls
Ingredients
Mushroom medley
- 1 tablespoon sesame oil
- 1 cup cremini mushrooms, sliced, stems removed
- 1 cup shitake mushrooms, quartered, stems removed
- 1 cup oyster mushrooms, torn, stems removed
- 1 tablespoon soy sauce
- Salt to taste
Winter greens medley
- 1 tablespoon sesame oil
- 5-6 cups chopped winter greens, loosely packed
- 1 tablespoon soy sauce
- Salt to taste
Dashi broth
- Mushroom stems (use the stems you removed for the mushroom medley)
- 1 piece konbu
- 2 cups water
Soup base
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon shallots, finely chopped
- 1 tablespoon scallions, chopped, white part only
- ½ tablespoon ginger, finely chopped
- 2 teaspoons chili bean paste or chili oil
- 2 teaspoons sesame seeds, ground, or tahini
- 2 teaspoons white miso paste
- 2 teaspoons soy sauce
- 1 tablespoon vegan butter
- 1 cup nondairy milk
- Dashi broth
- ¼ teaspoon salt
- White pepper to taste
Ramen
- Mushroom medley
- Winter green medley
- 4 single servings ramen noodles
- Green onions (green parts), and sesame seeds for garnish
Instructions
- Add konbu, mushroom stems and water to saucepan, and bring to boil.
- Turn off heat and set aside to soak.
- Heat sesame oil over medium-high heat in large pan or wok. Add mixed mushrooms and salt, and sauté until they begin to sweat.
- Add soy sauce, and sauté until completely tender. Set aside until dish is ready for assembly.
- Heat sesame oil over medium-high heat in same pan used for mushrooms. Add winter greens, and salt to taste.
- Add soy sauce when greens have cooked down to about half their size.
- Sauté until completely tender. Set aside.
- Heat sesame oil in saucepan over medium heat.
- Add garlic, scallions, shallots and ginger. Sauté until fragrant (1-2 minutes), stirring constantly to prevent burning.
- Add chili bean paste, ground sesame seeds, miso paste and soy sauce. Sauté for 1 minute, stirring vigorously until all is combined evenly into thick paste.
- Add nondairy milk, dashi broth, vegan butter, salt and white pepper. Stir until combined. Bring to low boil and let simmer while you prepare ramen noodles.
- Prepare ramen noodles according to instructions on packaging. Transfer to ramen bowl.
- Pour broth over noodles. Top with sautéed mushrooms and greens.
- Add green scallions, sesame seeds and chili oil to taste for garnish.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/mood-boosting/vegan-miso-ramen-mushrooms-winter-greens/