Vegetarian Ramen - Spicy Soy Milk Ramen

• Produce

  • 2 tsp Chili bean paste
  • 1 Corn
  • 2 cloves Garlic
  • 1/2 Ginger
  • 2 Green onion
  • 1 Shiitake mushroom, dried

• Refrigerated

  • 1/2 Ramen egg
  • 1 cup Soy milk, unsweetened

• Canned Goods

  • 1/2 cup Dashi

• Condiments

  • 2 tsp Miso
  • 2 tsp Soy sauce

• Pasta & Grains

  • 1 serving Ramen noodles

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 tbsp Sesame seeds
  • 1 Dash White pepper

• Oils & Vinegars

  • 2 tsp Sesame oil

• Prepared

  • 1 Kimchi, Homemade vegetarian

• Deli

  • 1 Bean sprout salad, Spicy

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Liquids

  • 3/4 cup Water

• Other

  • About 1 1” x 2” (2.5 x 5 cm kombu

Found on justonecookbook.com

Ingredients

• ¾ cup water
• About 1 1” x 2” (2.5 x 5 cm) kombu
• 1 dried shiitake mushroom
• 1 Tbsp. sesame seeds
• 2 cloves garlic
• ½ ginger
• Scallion (white part)
• 2 tsp. sesame oil
• 2 tsp. chili bean paste
• 2 tsp. miso
• 1 Tbsp. sake
• 2 tsp. soy sauce
• 1 cup unsweetened soy milk
• ½ cup dashi
• ¼ tsp. Kosher salt
• Dash of white pepper
• 1 serving ramen noodles (GF ramen noodles)
• ½ Ramen egg (recipe here) (omit for Vegan)
• Spicy Bean Sprout Salad (recipe here)
• Homemade vegetarian kimchi (Recipe)
• Corn
• Scallion (green part)

Directions

• For 2 servings, simply double the amount of ingredients.
• Soak the kombu and dried shiitake mushrooms in ¾ cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushrooms. Slowly bring the liquid to boil over low heat. This will help enhance the dashi flavors.
• Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom. If you don’t remove the kombu from the liquid before full boil, the dashi will be become slimy.
• Grind sesame seeds until they are crushed (I use Japanese “suribachi”).
• Press 2 cloves of garlic and mince ½ inch ginger.
• Separate green and white parts of scallion, and then cut into thin rounds.
• Add 2 tsp. sesame oil into the small saucepan. Add garlic, ginger, and white part of scallion and cook over medium low heat until fragrant.
• Add 2 tsp. Spicy Bean Paste and 2 tsp. miso in the saucepan. Stir constantly so that they don’t burn.
• Add 1 Tbsp. sake. This will help you release the bits of the sauce attached to the bottom of the saucepan with a wooden spatula.
• Add the sesame seeds and soy sauce.
• Slowly add 1 cup soymilk. Stir the soup the soup constantly and make sure to dissolve Spicy Bean Paste and miso before you finish adding the soymilk. Add ½ cup kombu & shiitake dashi next.
• Add dash of white peppers and salt to taste.
• Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions. Make sure to loosen the noodles before adding to the water. Stir the noodles so that they don’t stick to each other.
• Once the noodles are done cooking, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
• Place the toppings of your choice on ramen and enjoy!