Ramen hacks

Ramen hacks

By
From
V is for Vegan
Serves
1

Sometimes when I can’t be bothered to cook I buy pot noodles. They’re quick, they’re easy. But, buy good-quality packet noodles; I have it on good authority that the best instant noodles are made by the Koreans. They are ‘bouncier’. I chuck out the little packets of powdered vegetable/MSG and sesame oil, make a quick stock and do my own toppings. Here are a few ideas.

Ramen originally derived from Chinese cooking, but took off in Japan after the First World War only after being made less Chinese and more Japanese, adding miso and making it less greasy, more delicate. Ramen is almost like a religion in Japan; everybody has their favourite noodle shop. Check out a very funny 1980s Japanese film called Tampopo to find out more. Today, ramen are called ‘doll’ noodles by many Chinese, as the first manufacturers had a picture of a Japanese doll on the packet. In Japan, they are now bringing out ‘feminine’ ramen with less salt and MSG, as the biggest consumers are men aged between 20 and 40. Lazy so-and-sos!

Ingredients

Quantity Ingredient
1 packet ramen
water, boiling

Own stock, adding one of the following:

Quantity Ingredient
2 tablespoons mushroom miso
2 tablespoons miso
1 tablespoon vegetable stock powder

Add one or all of these flavourings:

Quantity Ingredient
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon finely chopped garlic
2 cm piece ginger, peeled and very finely chopped
1/2 teaspoon sichuan peppercorns, ground
1 tablespoon black bean sauce
squeeze lime

Then add one or more of these toppings:

Quantity Ingredient
small handful chinese cabbage, shredded
2-3 stalks chinese greens, such as bok choi
4-5 baby spinach leaves
handful mushrooms, sliced, such as shiitake
3-4 slices tofu, (firm, smoked or silken)
1 tablespoon peanuts
5-6 strips nori seaweed
small handful bean sprouts
2-3 spring onions, chopped
2 tablespoons bamboo shoots, fermented

Finish with one or more of these garnishes:

Quantity Ingredient
handful coriander leaves
large pinch pickled ginger
2 tablespoons Baechu kimchi
1 tablespoon sesame seeds

Method

  1. Place the ramen into a largeish ceramic or wooden bowl. Pour boiling water onto your stock base, then pour this over the ramen. Add the flavourings. Then add the toppings. Leave for a few minutes until the ramen is soft. Add the garnish.
Tags:
Vegan
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