Vegetarian Ramen

Would you ever think of using the milk in your fridge to make a bowl of ramen with?

Dishes like ramen usually take a lot of time and effort to make, especially if you want to achieve a rich and creamy broth. Here’s a quick trick that requires no meat bones, and only 30 mins of your time. I know, I too thought it was too good to be true, especially with the amazing flavours it yielded! For the effort it takes, I’d even say it trumps traditional ramen broths.

This recipe is meat-free, but do feel free to add your favourite toppings to it! 

You can get fresh ramen noodles at Japanese specialty supermarkets like Meidi-ya and Iroha (perhaps Don Don Donki too, but I’ve never tried looking!)

I absolutely love soy milk and I almost always have a carton of it sitting in my fridge. I do shuffle between plant-based and cow milk, however it would be plant-based most of the time simply because it is lower in saturated fats, and has a longer shelf life. If you have elderly parents that need to watch their heart health, NutriSoy would be a great option for them. It is certified ‘heart healthy’ by the Singapore Heart Foundation for the fact that it contains omega-3 fatty acids and is low in saturated fats.

In partnership with NutriSoy Singapore.

THE RECIPE

SERVES 2

Ingredients

• 2 packets fresh ramen noodles

• 2 garlic, minced

• ½ red onion, minced

• 1 spring onion, white part, sliced

• 1/2 tsp tau cheo (fermented beans)

• 2 tsp dou ban jiang (chilli bean paste)

• 1 tsp miso

• 1.5 cup NutriSoy Milk, no sugar added

• 3 tsp vegetable oil

Dashi stock

• 1 shiitake mushroom

• 1 pc kombu

• ½ onion

• 4 slices ginger

• 1 spring onion, sliced in 3

• 2.5 cup water

Ramen egg

• 2 eggs, boiled for 7 min, submerged in cold water, and peeled

• 2 tbsp soy sauce

• 2 tbsp mirin

• 3 tbsp water

• Garlic-corn

• 2 tbsp canned corn

• 1 garlic, sliced

• 1 tsp vegetable oil

Garnish/toppings

• 1 spring onion, sliced finely

• Seaweed

• Sesame oil

• 2 small bunches of kailan, blanched

Directions

Dashi stock

1. In a small pot, place the water, shiitake mushroom, and kombu, and let it sit for 30mins

2. After soaking, add the remaining aromatics and heat over low fire, just until it comes to a boil. Turn off the heat and remove the solids. Set aside ½ cup for use later. You can keep the remaining in the fridge/freezer for future use

Ramen egg

1. Mix the condiments and place the eggs in to marinate overnight

Ramen broth

1. Over medium heat, sautée the garlic, scallions and onion in some vegetable oil until soft

2. Add the tau cheo, dou ban jiang and miso paste and mix

3. Add the soy milk and previously prepared dashi stock

4. Mix and season for taste if required

Garlic-corn

1. In a small pan over low to medium heat, sautée the garlic in some vegetable oil

2. Once the garlic is fragrant, add the corn and stir fry till slightly browned

Assembly

1. Blanch the ramen noodles in some hot water

2. In a bowl, add the ramen broth and ramen noodles, and top with the ramen egg, garlic-corn, spring onion, seaweed, kailan, and a drizzle of sesame oil

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DID YOU MAKE THIS RECIPE?

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