I’ve got it! An authentic Japanese miso ramen broth made 100% plant-based! It wasn’t difficult at all.
Here are what I used* in the first attempt:
- 1 tablespoon coconut oil
- 1/2 teaspoon turmeric
- a dash of blackPepper
- 3~4 cloves garlic – sliced.
- 1~2 tablespoon ginger chopped (or grated)
- 3-4 shiitake mushrooms – sliced
- 1/4 Onion – sliced
- 2 leaves of cabbage – sliced
- 3 cups filtered water
- 3 teaspoons kelp or shiitake powder stock
- 2 tablespoons of miso
- 1 cup of mungBeanSprouts
- a few baby bokChoy
- 1 heaping teaspoon nutritionalYeast
- whitePepper to taste
- In a medium sauce pan, add turmeric, blackPepper, & oliveOil while the pan is warming
- Add garlic, ginger, shiitake, onions, & cabbage; stirFry for a minute
- Add water, bring to boil, then simmer
- Add soup stock
- In a separate saucepan, boil water for the noodles, but before cooking the noodles, blanch kale and mungBeanSprouts, and set them aside.
- Add miso to the simmering broth
- Noodles usually cook in a few minutes, best if you get them out al dente, using chopsticks & small handheld strainer
- Serve in the Asian noodle soup bowl, whitePepper to taste, garnish with green onions if you like.
- Enjoy eating!
That was what I did back in May, which turned out fantastic! (if I may say so myself lol)
Here’s what I’ve done a few nights ago, using daikon, atsuÂgé (deepfried Tofu) & kale instead of onion & bokChoy, & no added oil to start.
- In a medium sauce pan, add water, daikon, garlic, ginger, shiitake, & atsuÂgé. Bring to boil, then simmer.
- Add soup stock, ground sesameSeeds, nutritionalYeast, and miso.
- As the broth is nearly ready, boil the noodles in another pot.
- Add mungBeanSprouts and kale to the broth a minute before it’s ready.
- WhitePepper to taste. Serve and enjoy eating!
I inadvertently simplified the first recipe.
Both very satisfying. Hope you try it. Thanks for checking then out!
Happy cooking & eating!
* all amount of the ingredients are rough estimate