Name: Tasty Vegan Ramen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: 2 bulbs of garlic, cut into halves (approximately 20 cloves of garlic); 3 to 4 large slices of ginger; 2 large leeks, cut into halves lengthwise and washed well; 10 to 12 oz Korean radish or carrot; 10”x10” dried kelp; 10 to 12 dried shiitake mushrooms; 18 cups water; 1 tsp msg or salt; 1/2 cup red miso; 2 tbsp chili oil or Lao gan ma; 3 tbsp Yondu; 3 king oyster or your choice of mushrooms, sliced into 1/3”; 2 Tbsp Seonkyoung’s house sauce or sweet soy sauce; 1 tbsp coconut oil or plant based butter; 1 can of sweet corn; Pinch of salt; 4 servings of fresh, frozen, or dried ramen noodles; 4 green onions, chopped; Dried & toasted seaweed/nori; Fried shallot

Ingredients

Units Scale

For Broth

2 bulbs of garlic, cut into halves (approximately 20 cloves of garlic)
3 to 4 large slices of ginger
2 large leeks, cut into halves lengthwise and washed well
10 to 12 oz Korean radish or carrot
10”x10” dried kelp
10 to 12 dried shiitake mushrooms
18 cups water
1 tsp msg or salt

For Miso Tare

1/2 cup red miso
2 tbsp chili oil or Lao gan ma
3 tbsp Yondu

For Toppings & Noodles

3 king oyster or your choice of mushrooms, sliced into 1/3”
2 Tbsp Seonkyoung’s house sauce or sweet soy sauce
1 tbsp coconut oil or plant based butter
1 can of sweet corn
Pinch of salt
4 servings of fresh, frozen, or dried ramen noodles
4 green onions, chopped
Dried & toasted seaweed/nori
Fried shallot

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Instructions

Combine all ingredients except msg or salt for the broth in a large pot. Bring it to a boil over high heat. When it’s boiling remove kelp to prevent a slimy texture in the broth. You can eat them in a salad or with gochujang like my mom, super good for you! Cover, reduce heat to medium, and simmer for 1 hour.
Meanwhile, make tare and toppings.
Mix all the ingredients for tare and set aside.
Marinate mushrooms in the house sauce or sweet soy sauce for 10 minutes. Heat a grill pan or skillet and cook mushrooms for 2 minutes on each side or until they have nice grill marks and are fully cooked. Remove from pan and keep it warm.
Heat another skillet over medium-high heat, and add coconut oil, sweet corn, and salt. Sauté until corn is warmed, about 2 minutes. Remove from skillet and set aside.
Strain broth through a fine strainer. After strain, keep shiitake & radish on the side, you can eat them as a side dish! Into clean broth, add msg or salt of your choice. Keep it warm.
Bring another pot of water to a boil and cook the ramen noodles. Cook the ramen noodles by following the directions of the package you’re using.
While noodles are cooking, combine 2 to 3 tbsp tare (I like 3 tbsp but you might like a milder flavor) and 1 1/2 cups of veggie broth, mix. Drain cooked ramen noodles well (extra water will dilute broth and flavor) and add into bowl. Stir noodles, so they are coated evenly with the broth. Top ramen with grilled mushrooms, sweet corn, chopped green onion, fried shallot, and nori. Serve immediately and enjoy!

Cook Time: 1 hour 15 minutes