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Creamy soy ramen

Creamy soy ramen

I first tasted this vegan ramen in a small joint in Kyoto, and learnt to make it in a cooking class in Tokyo. It simply blew my mind. I had no idea soy milk could be used in a ramen broth, and it gives a protein-rich, creamier consistency to the soup. Topped with miso-glazed vegetables and steamed greens, it is just mind-blowing. The recipe is rather long and the steps precise, but give it a try if you're feeling curious avout this type of cuisine!

  • Ingredients

    • Kaeshi (soy sauce base)
    1. 50 mL mirin
    2. 50 mL cooking sake (this is not the same as drinking sake, but it can be found in Asian stores)
    3. 1 tsp apple cider vinegar
    4. 1 tsp cane sugar
    5. 150 mL soy sauce

     

    • Miso vegetables
    1. 5g canola oil
    2. 5g sesame oil
    3. 300g vegetables such as mushrooms, eggplants, carrots or capsicums
    4. 30g miso paste
    5. 1 tsp sake
    6. 1 tsp soy sauce
    7. 12g brown sugar

     

    • Broth ingredients
    1. 100-120g ramen noodles
    2. 12g miso paste
    3. 20g tahini
    4. 25g of kaeshi (see above recipe)
    5. 1 tsp cooking sake
    6. 500 mL unsweetened, good quality soy milk

     

    • Toppings
    1. ~150g greens of choice to steam (komatsuna, bok choy, pak choy, or choy sum)

  • Instructions

    • Kaeshi
    1. In a small saucepan, mix all ingredients together except soy sauce.
    2. Bring it to a boil over high heat, and let it reduce in volume by ~25%.
    3. Reduce to low heat, add the soy sauce and keep reducing the kaeshi for ~5 min. It is important not to "burn" the soy sauce.
    4. Let it cool down, pour in a jar and store in the fridge for later use.

     

    • Miso vegetables
    1. Heat up the canola and sesame oil in a non-stick frying pan  or a wok, and fry the chopped vegetables over medium/high heat to tenderise them a little.
    2. While the vegetables are cooking, mix together in a bowl the miso paste, sake, soy sauce, and cane sugar.
    3. When the vegetables start to turn golden but are not quite done yet, scoop them out of the pan into the bowl, and generously coat them with the miso mixture.
    4. Put them back in the pan and fry them for a few minutes to glaze them, stirring constantly.
    5. Put them back in the bowl, and reserve.

     

    • Ramen & greens
    1. Cook the ramen according to package instructions. Drain, run under cold water to stop cooking process, drain again, and reserve.
    2. While the ramen is cooking, steam the greens with a method of your choice. I place a bamboo steamer on top of the saucepan where I cook the ramen to save time/energy, but you can use whatever method you want. Reserve the greens while you assemble the rest.

     

    • Assembly
    1. In a large bowl, combine miso paste, kaeshi, tahini, and sake.
    2. In the same large pan/wok you used to make the miso vegetables, heat up the soy milk gently. Make sure not to overheat it or it will start curdling!
    3. When the soy milk is hot but not boiling, pour it over the miso paste mixture, and mix well.
    4. If necessary, heat up the broth in the microwave to bring the temperature back to a good heat, and do the same with the miso vegetables.
    5. Split the cooked ramen into two individual bowls. Pour on top half of the broth, half of the miso vegetables, and half of the steamed greens.
    6. Enjoy!

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