Japanese Style Miso Ramen ~ Vegetarian 味噌ラーメン

Japanese Style Miso Ramen ~ Vegetarian 味噌ラーメン

Miso Ramen ~ vegetarian

Miso Ramen ~ vegetarian

Although it is called Japanese Style Miso Ramen, of course I will modifiy it for my vegetarian version to suit me and all my vegetarian friends, right?

In the recipe, I used the ‘vegetarian ham’ , it contain wheat whey protein, so it is not really for vegan, but I tell you what, how about skip the ‘vegetarian ham’ and use ‘tempeh’ or ‘spicy tofu’ instead, what do you think? I think it will be alright, sorted! 🙂 So our vegan friends can try it now!

Japanese style Miso Ramen ~ vegetarian ingredients

Japanese style Miso Ramen ~ vegetarian ingredients

It is quite easy to prepare, according to the noodle package instruction to cook the ramen, run through under the cold tap water to wash away the starch and let the noodle become more tender.

Next, shred  up the vegetables for the topping.

At last, prepare the stock by making the following sauce, pour into the hot water and let it bring to the boil, off heat. That’s all the main preparation. So easy, isn’t it?

Japanese style Miso Ramen ~ vegetarian ingredients

Japanese style Miso Ramen ~ vegetarian ingredients

Japanese Style Miso Ramen ~ Vegetarian 味噌ラーメン

Ingredient:               ( serve 2 to 3 )

  •   150g Dry Noodle
  •   Pinch of sea salt

For the stock: 

  •   400g Mushroom stock or any vegetable stock
  •   1 tsp light Soy sauce
  •   1 Slice fresh ginger about 5g, shredded
  •   5g grated garlic
  •   1 tsp Sugar,
  •   1 tsp Black sesame oil, or white will do
  •   1 tbsp toasted Sesame seeds
  •   1 tbsp Miso paste,   ( I used the dark color one, it got stronger flavour )
  •   Pinch of sea salt to taste, maybe not necessary

For the topping: 

  •   Small bunch of fresh Coriander, chopped
  •   2″ long Cucumber, shredded
  •   1 small Carrot, shredded
  •   50g Vegetarian ham, shredded   ( or use 1/2 block of tofu, or 1/2 pack of tempeh for vegan )
  •   2 to 3 tsp vegetarian spicy minced sauce,
  •   2 to 3 tsp Chinese chilli paste,  ( hot or mild )
  •   1 sheet of Nori seaweed, cut into few stripes

Method: 

  1. Followed the instruction to cook the noodle with pinch of salt, drained and run through the cold tap water to stop the cooking temperature and wash away the starch. This way will make the noodle more tender.
  2. Get ready for all the topping ingredients, set aside.
  3. Place the mushroom stock into a saucepan and bring to the boil, add all the ingredients in it and boil again, off heat.
  4. Take a good portions of cooked noodle into the serving bowl, arrange all the toppings on the noodle and ladled the stock over all the vegetables and insert few stripes of nori by the side, add an extra dash of sesame oil on top.
  5. Then ready to serve,  voilà!
Japanese style Miso Ramen ~ vegetarian

Japanese style Miso Ramen ~ vegetarian

Note: 

  • The chinese chilli paste has hot or mild to choose, but if you don’t want it, is still good to only with the spicy minced sauce.
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