Charred Leek and Soy Sauce Ramen (Vegan Friendly)

Name: Charred Leek and Soy Sauce Ramen (Vegan Friendly)
Yield: 2 servings
Cuisine: American
Ingredients: 2 servings' worth Vegetarian Chinese noodles (kansui free if possible); 1 tbsp Canola oil; 1 clove Garlic; 1/2 to 1 stalk The white part of a Japanese leek; 1 Onion; 600 ml ★ Water; 1 tbsp ★ Sake; 4 to 5 tablespoons ★ Aged soy sauce; 1 pinch ★ Dried cilantro; 1 ★ Black pepper; 1 ★ Star anise; 10 grams ★ Additive-free kombu based dashi stock granules; 1 tsp to 1 tablespoon or so Sesame oil; 1/2 thin root Burdock root; 3 cm Carrot; 2 leaves Chinese cabbage; 4 pieces Aburafu (also called Sendai-fu); 1/2 The green part of a Japanese leek; 2 sheets Nori seaweed

cookpad.japan @cookpad_jp

I referred to other recipes for vegan ramen, and made this with ingredients I had on hand.

The star anise and long-aged naturally fermented soy sauce are keys to this soup. The creaminess of the grated onion makes the soup coat the noodles well for a rich, deep flavor. For 2 servings. Recipe by Ama chan

I referred to other recipes for vegan ramen, and made this with ingredients I had on hand.

cookpad.japan @cookpad_jp

I referred to other recipes for vegan ramen, and made this with ingredients I had on hand.

Saved

Ingredients

2 servings

2servings' worth Vegetarian Chinese noodles (kansui free if possible)
The soup
1 tbspCanola oil
1 cloveGarlic
1/2to 1 stalk The white part of a Japanese leek
1Onion
600 ml★ Water
1 tbsp★ Sake
4to 5 tablespoons ★ Aged soy sauce
1 pinch★ Dried cilantro
1★ Black pepper
1★ Star anise
10 grams★ Additive-free kombu based dashi stock granules
1 tspto 1 tablespoon or so Sesame oil
Additions Choose any of the following:
1/2thin root Burdock root
3 cmCarrot
2leaves Chinese cabbage
4pieces Aburafu (also called Sendai-fu)
1/2The green part of a Japanese leek
2sheets Nori seaweed

Saved

Steps

1

Prepare the ingredients. This is the aged soy sauce I used.
2

Finely chop the white part of the leek, and slice the green part. Chop up the garlic very finely. Shave the burdock root thinly. Julienne the carrot, and cut the Chinese cabbage into strips.
3

Grate half the onion, and finely chop the other half (if you are using a sweet onion or onions with a lot of water, adjust the amount of soy sauce added later).
4

Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion.
5

Start bringing a large pot of water to a boil.
6

Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic.
7

Add the grated onion.
8

Measure the ★ ingredients directly into the pan. Leave the heat set to medium.
9

When it comes to a boil, add the sesame oil. The soup is now finished.
10

Throw in the aburafu.
11

Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients.
12

Fill the ramen bowls with hot water to warm them.
13

Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot. Add the Chinese cabbage after 30 seconds and continue stir frying.
14

Drizzle in 1 tablespoon of the soup, and stir fry quickly.
15

Throw out the hot water in the ramen bowls, and ladle in the reheated soup.
16

Drain the cooked noodles well, and put into the soup.
17

Add the toppings.
18

Cut the nori into even pieces and place on the ramen to finish.
19

You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.