EASY vegan Ramen Recipe + Chili Potato Korokke Recipe | Japanese Tanmen Noodles (野菜ラーメンレシピ) (コロッケ)

By Yeung Man Cooking · 120 min

Ingredients

Instructions

1. Simmer the 2 cups of water with the dried shiitake and woodear mushrooms until boiling. Add the kombu and the daikon slices, cover and cook for 5 more minutes.
2. Turn off the heat, remove the daikon and mushrooms, then rinse them in cold water and drain.
3. Sauté the carrot, mushrooms and tofu in a drizzle of oil over medium heat for 3-4 minutes.
4. Add the cabbage and daikon leaves and season with salt and pepper.
5. Cook the noodles according to package directions (4 minutes here), stirring to keep them from sticking, and sauté the vegetables for about 4 minutes meanwhile.
6. In the serving bowl, add 1 tsp sesame oil, pink salt and cane sugar. Pour in the mushroom stock while piping hot.
7. Drain the noodles into the bowl and top with the daikon and vegetables, bean sprouts, green onion, sesame seeds and a drizzle of sesame oil.
8. Potato korokke: boil 4 medium yellow potatoes, cut into small cubes, in a pot of water for 10-15 minutes until fork tender, then drain and mash with salt and pepper.
9. Finely dice the white onion, finely chop the green onions and roughly chop the shiitake. Heat chili oil in a pan over medium heat and sauté the onion for about 5 minutes.
10. Add the mushrooms and green onions and sauté for another 4-5 minutes, then mix into the potatoes with 3 tbsp potato starch until well combined.
11. Season the panko with a pinch of salt. Shape 1/2 cup of potato mixture into a large nugget, press it firmly into the panko, and repeat until you have enough.
12. Heat the grapeseed oil over medium heat until a wooden chopstick shows bubbles, then fry the croquettes carefully for about 45 seconds per side. Drain on paper towel.
13. Combine the soy sauce, black rice vinegar and ketchup to make the sauce and serve with the croquettes.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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