Vegetarian Ramen Recipe
I absolutely love going out to eat ramen and my absolute favorite place is Jinya (awesome ramen chain restaurant)! The spicy chicken and creamy vegan options are my go to! Cravings hit hard sometimes and sitting through Atlanta traffic is NEVER a move! So I decided to try making my own version of the creamy vegan ramen but it's not vegan (oops)!
It's creamy, spicy, and the onions in there also make it crispy!
There are several parts to prepping this dish and I started out with the toppings.
After a quick run to my local farmer's market, prep time took me about an hour and cooking time took about 45 minutes.
I'm definitely not a pro and this is the first time I made ramen so this is my take on a serving for 4:
Ingredients:
- Soy Sauce
- Mirin
- 6 oz. Mild Miso
- 3 Tbsp. Garlic Ginger Oil
- 2 Tbsp. Chili Oil
- Canola Oil
- Ginger
- Garlic
- Pinch of Salt
- 1 Cup Fresh Baby Spinach
- 1 Onion
- 7 oz. Firm Tofu
- 1 Tbsp. Sesame Seeds
- 1 Tbsp. Chili Paste (Gochujang)
- 3 little packs of Noodles (I used Japanese Udon noodles because they're thicker like the ones used in the vegan ramen at Jinya)
- 32 oz. Vegetable Broth
- 1 Vegetable seasoning cube
- Splash of Whole Milk or Heavy Cream
- 4 Eggs
For the seasoned eggs:
You want to make sure you have the right consistency for the egg. The yolk can't be fully cooked.
In a medium saucepan bring your water to a boil, making sure it is enough to cover the eggs in water. Put your eggs in AFTER the water has already boiled.
There are different techniques to this and I tried several ways till it finally worked for me.
I put the eggs into the boiling water straight out of the fridge and left them in the boiling water for about three minutes then turned off the heat, leaving them in the hot water to cool down. If you have another way to make them then use that method! (This was the hardest part for me lol)
Then take a bowl that has a lid and place a plastic ziplock bag inside. Make a mixture of mirin, soy sauce, water and a slice of ginger in the plastic ziplock.
Once the eggs are cooled down and peeled, you'll place them in this bag and in the fridge! It's best to leave them in over night for optimal results but a few hours should be okay too. This is definitely something you can do the day before if you wanted to!
For the crispy onions:
I didn't coat my onions in anything for this step.
Cut up 1/2-1 of an onion depending on your preference and just fry it in canola oil until they're crispy! (Yum)
For the spinach:
Also super easy! Boil about a cup of spinach and set it aside with your onions!
For the tofu:
Press out ALL the water. This is a topping too but I threw it in with the broth in the last 5 minutes so it gets just a tad softer.
For the noodles:
Boil the noodles with a pinch of salt for about 15 minutes making sure they're cooked. Strain, set aside.
For the broth:
In a separate bowl mix the miso, chili paste and about 5 tbsp of soy sauce.
Mince 1-2 cloves of garlic along with some ginger and fry it with the chili oil and ginger garlic oil in a large pot.
When the garlic and ginger reach a golden brown add in your miso/chilipaste mix. Then add in the vegetable broth along with a seasoning cube and a pinch of salt. Mix everything in together and add in a splash of whole milk or heavy cream to make it extra creamy.
5 mins before you serve your ramen, add the tofu into your broth.
Construct the ramen separate for everyone in their bowl starting with the broth, noodles, and so on! Don't forget your sesame seeds :)
If you have any questions feel free to leave a comment!
xx Afghangstah
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