THE BEST meatless RAMEN recipe ever
Recipe Information
Ramen
Cultural Context
Ramen originated in China but has become a beloved staple in Japan, evolving into various regional styles. Traditionally, it is a comfort food enjoyed by people of all ages, often served in casual settings. Today, ramen has gained global popularity, inspiring countless variations and gourmet interpretations.
Heat a saucepan over medium heat.
Add vegetable oil to the pan.
Add 2 whole tomatoes to the pan and let them blister and caramelize.
Add chopped onions, carrots, celery, leek, and shiitake mushrooms to the pan.
Add dried mushrooms to the pan later on.
Cook the vegetables until they release their sugars and caramelize.
Add lemongrass, garlic, ginger, chili, and a pinch of salt to the pan.
Stir to combine and prevent burning.
Deglaze the pan with xiao singh and cook for a couple of minutes to evaporate the alcohol.
Add tomato puree and soy sauce to the pan and mix well.
Add boiling water to the pan, ensuring no stock cubes are used.
Add star anise, dried mushrooms, and nori to the broth.
Let the broth bubble away for at least an hour to intensify the flavors.
Prepare an aromatic chili oil by warming vegetable oil with a lot of chopped garlic and onion.
Infuse the oil slowly without burning it.
Chop ginger finely and mix it with dried chilies, dried garlic, dried shallots, and black fermented soy beans.
Add all-purpose seasoning, brown sugar, salt, cardamom seeds, and miso paste to the mixture.
Infuse the oil over the mixture and mix well before storing in jars.
Equipment Needed
Dietary
Allergens
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