Wegetariański RAMEN dla każdego!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral oil that is less expensive.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Spaghetti can be a cost-effective substitute.

Start by pouring olive oil into a small pot and set it on low heat.

Chop onion into small cubes and add it to the pot without waiting for the oil to heat up.

Sauté the onion over medium heat for about 5-6 minutes until translucent.

Add finely chopped ginger and garlic to the onion and sauté for another 2-3 minutes.

Grate the carrot while the onion, ginger, and garlic are cooking.

After a few minutes, add spices (garam masala, turmeric, cumin, coriander seeds, fennel seeds) to the pot and sauté for one minute, stirring continuously.

Add the grated carrot to the pot and sauté for another 2-3 minutes.

Pour water into the pot, cover it, and let it simmer over medium heat for about 5 minutes.

After 5 minutes, uncover the pot and cook for another 2-3 minutes without the lid.

Turn off the heat, add miso paste and honey, and mix everything thoroughly.

Transfer the mixture to a blender and blend until smooth, allowing it to cool slightly first.

Store the tare in the fridge and use it within two days.

Prepare the protein addition by using soy granules, which will imitate spicy pork.

In a pan, heat some olive oil and add chopped green onions, ginger, and garlic while the oil is still cold.

Sauté the vegetables for about 2-3 minutes until they start to cook.

Add the soy granules to the pan and mix thoroughly, cooking over medium heat for about 2-3 minutes.

Pour in 300 ml of water, reduce the heat slightly, and mix everything well.

Add gochujang paste to the pan and mix thoroughly, cooking for about 3 minutes.

Add soy sauce to the mixture and stir for about 4-5 minutes until everything is well combined.

Turn off the heat and add sesame oil, mixing everything again.

Prepare the lotus root by trimming the ends and peeling it with a vegetable peeler.

Slice the lotus root into 3-4 mm thick slices and soak them in a mixture of water and vinegar for 10-15 minutes to prevent browning.

In a separate pot, pour some vegetable oil for frying the lotus root, ensuring it has enough oil to float.

When the oil reaches about 165°C, start frying the lotus root for about 4 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens