Saturday, December 2, 2017

Veggie Ramen - Recipe

True confession - I've made fantastic fish broth at home - the kind that is so thick and rich with flavor that it gels when you refrigerate it, but my husband hates the way it makes our house smell. I have to admit it takes an extremely long time to rid the house of the fishy aroma with tons of airing out and scented soy candles. So be it. I'll just have to make ramen broth in a less invasive way. Enter dashi packets, which I purchase at Asahi Imports, a Japanese grocery store, here in Austin.

However, if you prefer to make your own dashi from scratch, check out this tutorial. Luckily for you, this particular dashi recipe requires no fish at all - it's made from a less pungent blend of ingredients - shiitake mushrooms and kombu (a type of dried seaweed). This page also includes a simple recipe for veggie ramen.

Here is my version of the recipe for veggie ramen:

  • 8 cups organic homemade veggie broth (I save all of my organic veggie clippings and then boil them for 2 hours to make my own broth)
  • 2 dashi packets, one kombu, one bonito
  • Organic sea salt and soy sauce to taste
  • 2 bunches organic baby bok choy, washed and chopped into 2-inch long pieces
  • 2 soft boiled organic brown eggs, sliced in half lengthwise
  • 2 bunches organic green onions, sliced crosswise into 1/2 inch sections
  • 1 handful dried sliced shiitake mushrooms, rehydrated in 1 1/2 cups of warm water and then sliced
  • 2 servings fresh Ramen noodles (you may also find these in the freezers at Asahi or another Japanese or Asian market - do not use dried noodles unless absolutely necessary)

  1. Make the dashi using the veggie broth, dashi packets (follow instructions on packets), and salt/soy sauce.
  2. Meanwhile, in a separate pot, boil the ramen noodles according to the instructions on the package.
  3. When the dashi has been brought to a boil, add the bok choy and mushrooms.
  4. Ladle the dashi with bok choy and mushrooms into large bowls, add the cooked noodles, eggs, and green onions, season to taste, and serve while moderately hot.


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