I am a noodle fiend. It doesn’t matter if they are smothered in sauce, pan-fried, or sitting in broth. I am a lover of noodles! One of my favorite dishes is ramen and I thought how perfect; I can recreate a Japanese staple and transform it into a plant-based dish. Posts may include affiliate links,
This is a simple yet delicious stock base to make for any of your Ramen recipes. If you want to try other bases for the stock you can use cracked pork bones (for a richer stock) and even shelled short-necked clams. You can also quickly sauté the clams in sesame oil for a lighter stock
This recipe uses another traditional ramen ingredient, namely menma (Manchurian wild rice stems), which I love. Along with fishcake (naruto), spinach, lard, and green onion or Japanese leek, the garnishes add a nice touch to the salt flavoring. This is part of the “Art of Ramen” series. The basic chicken stock for ramen that’s used
This is a traditional, yummy and simple Soy Sauce flavoring for Ramen noodles. Directions: Mash the garlic, ginger and leek together. Mix together the mirin, soy sauce and sake. Add all the ingredients to a small saucepan and let cook slowly, over low heat, for five minutes. Combine the soy sauce flavoring with hot stock. Place garnishes on top of the cooked noodles in the soy sauce flavored soup.
Directions: Mash the onion and garlic together. Melt the lard in a frying pan and add the raiyu. Put in the onion/garlic mixture and sauté for 2 to 3 minutes. In a small bowl, combine the misos, soy sauce and sesame oil. Add to the frying pan and cook over medium heat for 5 to 10 minutes, stirring occasionally, until thickened and bubbly. Set aside to cool. If refrigerated, it will keep for a few days.
Barbecued Pork (Chashu) is just one of the many traditional garnishes used for Ramen. It is surprisingly easy to make and has a very seductive taste and smells divine! When I make this, there are never any left-overs! Chashu’s origins come from the Chinese Cantonese barbecue pork dish called Char siu. This is part of
In Juzo Itami’s definitive movie on ramen, “Tampopo,” a woman fights for her economic survival by learning the art of ramen (Chinese noodles in soup) making. Kitakata, Fukushima Prefecture, the local economy survives due to the largest concentration of ramen shops in Japan. Why? Ramen is a successful Chinese import, made from wheat flour, eggs,