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yeg vegan spicy ramen recipes
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Vegetarian Ramen with Miso Shiitake Broth

Ingredients

  • 4 large eggs (optional)
  • 2 tbsp. olive, vegetable, or avocado oil
  • 1 bunch of scallions, whites, and greens separated, chopped
  • 2 inches fresh ginger root, peeled and thinly sliced
  • 1 bulb of roasted garlic, mashed (see note)
  • ½ tsp. red pepper flakes (or to taste)
  • 2 tbsp. tomato paste
  • 1 oz dried shiitake mushrooms (a mix of dried porcini and shiitake works too)
  • 1 tbsp. miso paste (see note)
  • 6 cups vegetable broth
  • 3 tbsp. butter, cut into pieces
  • 2 tbsp. soy sauce
  • 2 tsp. toasted sesame oil
  • 2 tbsp. mirin or sake
  • 1 small lime, juiced
  • Salt and pepper, to taste
  • 4 baby bok choy (about 1 ½ cups), quartered lengthwise
  • 12 to 16 ounces ramen noodles
  • Optional toppings
  • Chili oil
  • Cilantro
  • Radishes or Daikon
  • Pickled ginger
  • Nori

Instructions

  • Make the eggs (if you're not making the eggs skip to step 2). Add the eggs to a medium pot and cover with cold water. Bring the water to a boil. Turn off the heat, cover the pot and let stand for 7 minutes. Drain the eggs, crack the shells, and cool in ice water for 2-3 minutes, then peel.
  • Heat a stockpot over medium heat and add the oil. Add the white parts of the scallions, ginger, and garlic—cook for 2 to 3 minutes, or until the scallions become charred in spots. Add the red pepper flakes and tomato paste, occasionally stirring, until the tomato paste darkens, about 2 minutes. Add the mushrooms and miso paste, then stir in broth. Bring to a boil, then remove the pot from the heat. Let it sit for 10 minutes or until the mushrooms are soft.
  • Using an immersion blender, puree the broth until smooth. Conversely, you can scoop the solids out into a blender with a couple of ladles of broth and puree, then add back to the pot. Over medium heat, bring the broth back to a simmer. Add the butter one piece at a time, whisking to combine after each piece. Stir in soy sauce, sesame oil, mirin, and lime juice—season with salt and pepper to taste. Add the bok choy and reduce the heat to low.
  • Bring a pot of water to boil for the noodles, and cook according to package directions.
  • Fill bowls with ramen, top with soup, halved eggs, and toppings of choice. Enjoy hot!