Salato, rich, filled up to the edge of the lips, noodles from bland, delicious umami! Dear noodles lovers, we are making a bowl of vegetarian ramen’s noodles today for all those lovers of plants out there! A bowl of gummy ramen but firm ramen seasoned with fleshy aromatic bombs and just cooked tender vegetables, immersed in a vegetable soup full of warm and salty humans. M oh friend, we love our noodles!
We decided that our first bowl of homemade Ramen would be a tribute to the reduction of vegetables!
Of course the first thing that came to mind were Shroom, Shrooms, Shrooms! What can I say? The world of mushrooms is a large, wild and wonderful world that invites you to explore. And every area on this earth has its incredible Shroom. How beautiful is it?
In HK we have many Asian Shroom, so for our Ramen bowl we decided to use the following three mushrooms: Enoki mushrooms, shitake mushrooms and chestnut royale mushrooms. Enoki for their delicate flavor, slightly sweet and a thin crunch. Fresco for their intense punch of fleshy humans. Royale chestnut mushrooms have the cutest shape with one end such as a sharp pencil and a hazel and buttery flavor. Nom, nom, shoromy nom …
For a vegetable we opted for a leafy green. The leafy vegetables are vegetables that are light and cooked quickly, keeping a little crunch. We settled on this Japanese leaf green called Komatsuna which is a mustard spinach with a sweet and slightly spicy bite. You could use any fast cooking vegetables you prefer.
For the leafy vegetables, remember to give them a good rinse two or three times to wash any sand or dirt that is housed in the leaves.
Do not forget the aromatic, important for that last push of finishing the thin flavor. We went with the omnipresent duo of spring and ginger onion. Spring onion for their sweet punishment that couples so well with salty and ginger for that spicy hot football.
Let’s understand that while both aromatics will have to be destroyed, ginger (If you use) in particular it needs to cut Super Duper scribbles. Thick thick ginger are too spicy and verbally not pleasant on the palate.
Once your Ramen is ready, your Shroom, vegetables and aromatic have prepared, then it’s time to cook. Cook the Ramen first in boiling water. ‘The articles of the cooking time like fresh ramen cook very quickly and do not want to end with soft noodles 🙁 once the noodles are al dente immediately remove from the water and are divided into serving bowls.
In a separate pot, the stock is used to cook the shroom and vegetables. Add the Shrooms first as they will take more time to cook. Briefly cook the vegetables until they are bright green and only tender. Put the vegetables and shroom cooked well on the noodles, at the top of the aromatic and, finally, at noon the soup on everything. The hot soup will cook the aromatic as enough to release their fragant oils.
At this point …Oh my God… the aroma that climbs from this bowl of mushroom ramen soup noodles! Noodles from gummy but still ramen, tender bright vegetables, Shro -Showy, savory and fleshy, all to be blocked with bite of hot soup flavored in umami. Oh so delicious, dear readers! Who the hell needs meat, love?
(you need 4) Preparation time: 7 minutes Cooking time: 10 minutes
Ingredients:
Make the Ramen (optional): If you are making homemade Ramen, prepare it first using our homemade Ramen recipe. You can do it the day before, wrap it and keep it in the fridge. Or simply buy your fresh ramen in your local Asian grocer.
Prepare the vegetables: Dip the leafy vegetables in a couple of water changes. Filter the water and separate the leaves. Cut all the end of the mushrooms that still have a peat on them (It may or may not be the case). Separate the wicked mushrooms in pieces of size. Cut the stems of the Shitake mushroom and cut the fourth.
Prepare the aromatic: Wash the spring onion. Slice to thin flakes or rounds. Slice the slice of ginger on very thin flakes.
Cook the Ramen: Boil a pot of water. Add the fresh ramen and cook for 30 seconds to 1 minute. If you use the purchased Ramen Store, follow the instructions on the package to cook the noodles. The noodles are performed when al dente, they test by eating a noodle. It should be firm and rubbery and cooked to the bottom. Collect the noodles and portion equally to four noodle bowls.
Cook the soup and the vegetables: Add Stock to a new pot. Heat until cooking over low heat. Add all the mushrooms and cook for 6-8 minutes or until they are tender. Add vegetables and cook further for about 1 minute or until the vegetables become green and are tender. Remove the pot from the heat.
Plate on noodle bowls: Place cooked mushrooms and vegetables in an attractive reason above the noodles cooked in serving bowls. Sprinkle with onion and ginger coves (ginger (If you use) above the noodles. Over soup in equal portions in bowls. Serve hot and have fun!
