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A Nutritionist’s Ramen You Can Eat on Repeat (Gut and Heart Friendly)

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Dan Martin
Dan Martin
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Recipe Information

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Video-Specific Recipe

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.

JPJPmain
6 servings
Servings4
1 liter water
300 g sweet potato
leeks
2 halved garlic bulbs
500 ml oat milk
soy sauce
mirin
sake
firm tofu
oil
Japanese seven spice
tahini
dubangjang
sesame oil
white miso paste
fresh ramen noodles
frozen broccoli
fresh bean sprouts
chili oil
ground sesame seeds
1

Simmer dried shiake mushrooms in 1 liter of water for around 30 minutes until the stock has a nice amber color.

2

Roast 300 g of sweet potato, leeks, and halved garlic bulbs at 200° for about 40 minutes, placing the garlic cut side down onto the leeks.

3

Let the roasted vegetables cool slightly, then squeeze out the soft inside of the leeks and prize out the roasted garlic.

4

Strain the mushrooms from the stock once it's ready.

5

Add 500 ml of oat milk to the mushroom stock and blend everything until smooth.

6

Prepare a tare by combining soy sauce, mirin, and sake in a small pan, bringing it to a gentle simmer for a couple of minutes to cook off the alcohol, then let it cool.

7

Pat dry the firm tofu, heat a stainless steel pan until a drop of water dances, add a little oil, then add the tofu after waiting about 30 seconds.

8

Cook the tofu for about 5 or 6 minutes until a crust forms, then flip and repeat.

9

In a bowl, combine tahini, tare, dubangjang, sesame oil, and white miso paste, and whisk together.

10

Gently reheat the broth on low heat, adding a splash of water to adjust the consistency as needed.

11

Bring a large pot of water to a rolling boil and cook the fresh ramen noodles for 1 minute less than the instructed cooking time, adding frozen broccoli and fresh bean sprouts in the final minute, then drain.

12

Add chili oil, ground sesame seeds, and serve.

Equipment Needed

stainless steel panlarge pot

Dietary

plant-baseddairy-freeegg-freegluten-freenut-free

Allergens

fishsoyeggs
Local Name: ラーメン

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