Creamy vegan ramen
On Monday’s, I work from home. This is a new thing for me & I just love it. Post pandemic, this Monday will become a day off but for now, we gotta just keep on swimming.
Today I thoroughly entertained (terrible gross exaggeration 😉 ) my working from home & homeschooling companions as I tried to master the many different awkward ways one can skip or side step across a lounge room whenever one gets up from one’s desk. Getting up usually involved making toast & tea (if I worked from home every day I would turn into a loaf of bread 🍞 ).
Had a super productive day and even snuck in a little online learning to keep the mind sharp but I find there is still some work to be done as well as wanting to create some time to whip around the block to shake down some of the toast. And then, just like you, we arrive at dinner o’clock and we might scratch our heads or call it a night of eggs and toast but surely not because well…..this is Monday…..and we’re going to do this thing right & we’re going to do this thing with nourishment in mind as well as only 15-20 mins in the kitchen. And here (also awkwardly sidestepping into the kitchen) enters Creamy, nourishing and speedy ramen. It ticks our Meatless Monday requirements and not a slice of bread in sight.
This gorgeous dish will very quickly solve your ‘What’s for dinner’ dilemma.
I hope you enjoy it!
Nellie
x
Creamy vegan ramen
Serves 4
Ramen is so lovely & versatile as there are a wide array of toppings you can use. Switch up any ingredients you don’t have on hand to vegetables that you do. Broccoli, spinach, tomatoes, mushrooms (dried & fresh)….whatever tickles your fancy.
Substituting chicken stock for vegetable stock here to make this ramen vegan and vegetarian friendly.
1-litre vegetable stock
1 heaped tablespoon white miso paste
20 ml soy sauce + 30 ml additional
2 tablespoons of oil
A thumb-sized piece of fresh ginger, grated or finely chopped
2 garlic cloves, finely diced or use a garlic crusher
200-250g satay or natural tempeh (or use extra-firm tofu if you prefer)
1 heaped tablespoon white miso paste
2 tablespoons of mirin (or use rice vinegar)
80 g tahini
30 ml sriracha
Suggested veg; we have used red capsicum and corn in this recipe to gently fry and also 1 grated carrot (raw) but please feel free to mix and match.
1 bunch of boy chow or Asian greens of your choice (can substitute for broccoli or broccolini or spinach what you have on hand)
Ramen noodles (store-bought or homemade) – enough for 4 or the fine folks you are cooking for
Coriander, to serve
Lime, to taste
~
Put the vegetable stock in a pot and warm it over low heat while you prepare the rest of the ingredients.
Place another pot of water on the stove and bring to a boil, in readiness to cook your vegetables.
In a frying pan, warm oil before adding the ginger and garlic. Cook for 1 minute, stirring frequently to avoid burning. Add the tempeh (or tofu) and fry, stirring occasionally, until crispy and golden brown. Add in the miso and also the mirin (or use rice wine vinegar). Cook for a couple of minutes and set aside on a plate.
Using the same pan (add a little more oil if required) fry off your veg of choice. We have used diced capsicum and corn and also 1 grated carrot (raw) in this recipe but please feel free to mix and match.
In a small bowl combine the tahini, additional 30 ml of soy sauce and sriracha. Mix well. Divide amongst your serving bowls.
Cook the Boy chow or Asian greens of your choice in the boiling water until they are tender. Set aside. Do not discard the water!
Cook the ramen noodles according to packet directions but if they are homemade (certainly not expecting this for a quick meal but kudos to you if you are 🙌🏻 , they take no more than 50-60 seconds. Drain.
To assemble your creamy ramen, ladle the hot stock over the tahini mix already in the bowls. Add the noodles and top with the Asian greens, vegetables of choice and top with fresh coriander.
FYI – Steamed dumplings are a game-changer added to this dish but we’re posting this weeknight, friends and so this is not at all okay but come Saturday or Sunday…….game-change this dish right up. You will love it.
