How To Make Vegetarian Ramen (Recipe) {Vegan Adaptable} ベジタリアンラーメンの作り方（レシピ）

De Just One Cookbook · 30 min

Ingredientes

Preparación

1. Soak the kombu and shiitake in the cold water for at least 30 minutes, weighted so the mushrooms stay submerged.
2. Grind the toasted white sesame seeds in a mortar until ground.
3. Grate the ginger to get 1½ tsp grated ginger with juice; mince or press the garlic; slice the white parts of the green onions thinly, keeping the green parts aside for garnish; quarter the bok choy lengthwise and rinse well.
4. Slowly bring the soaked liquid to a near boil over low heat. Just before it boils, remove the kombu and shiitake, then measure out 1 cup dashi, topping up with water if needed.
5. Bring a large pot of water to a boil for the bok choy and noodles.
6. In a small saucepan over medium-low heat, fry the sesame oil, garlic, ginger and white green onion parts for 1–2 minutes until fragrant, without burning.
7. Add the doubanjiang and miso and stir constantly for 15 seconds. Deglaze with the sake, then stir in the soy sauce and ground sesame.
8. Gradually stir in the soy milk until the pastes dissolve, then add the 1 cup dashi. Season with the Diamond Crystal kosher salt and white pepper, then turn off the heat, cover and set aside.
9. Blanch the bok choy stem end first in the boiling water for 2 minutes until tender, then move it to a plate.
10. Reheat the broth over low heat until piping hot without letting it boil. Loosen the noodles, return the water to a rolling boil and cook the noodles per package instructions, separating them with chopsticks.
11. Drain the noodles well and divide them between 2 bowls. Ladle the hot broth over them, top with bok choy, egg, bean sprout salad, corn, kimchi and nori, garnish with the reserved green onion greens and serve immediately.

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