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From the Chinese culture comes one of the most popular dishes all over the world today. Ramen, or lámen. Yes, it is a fact that ramen is considered one of the most iconic and representative dishes of Japanese culture, but historians claim that its origin is Chinese although it is not known how this dish jump into Japan, becoming a gastronomic reference of the country.
The first ramen recipes appeared in Japan between the 17th and 20th centuries. According to George Solt, in his book The Untold History of Ramen “Early attempts to establish a history of ramen claim a scholar named Shu Shunsui brought the recipe with him when he escaped Manchu rule in China to serve as an advisor to feudal lord Tokugawa Mitsukuni. While the narrative reflects China’s enormous cultural influence on Japan at the time, there’s just one problem with it: No historical record of Shunsui actually cooking ramen for Mitsukuni exists.”
In any case, ramen, which was once the dish of the poorest working class, is now a global trend and in many cases almost a gourmet dish. The interpretations of the recipe are countless. From meat versions to strictly vegetarian versions, what matters is that it is served generously, very hot, in a bowl that embraces and comforts us.
I won’t be the only one to define ramen as comfort food, will I?
EASY | COZY | WARM | INTENSE | HEALTHY | RICH IN FLAVORS | GLUTEN FREE
My version of ramen is a quite simple version as my aim is for all of you to be able to make it at home without much effort.
Before making ramen for the first time, I thought that the recipe would be super complex and that it would take to much time, but in fact, making ramen proved to be something simple and even quite satisfying.
In this recipe I tried to use the main elements in purple, as it is an interesting version for a Halloween table, but also because visually it is very interesting due to the contrast with the green of the bok choy. Eyes also eat right?
So instead of chinese cabbage I used red cabbage, instead of the common onion I used red onion and of course the noodles are also special!
I used KING SOBA Black Rice Noodles, naturally gluten free, made from black rice and brown rice, both from organic farming. Black rice is richer in minerals than common white rice and therefore its amount of iron, calcium, zinc, manganese, selenium and B-complex vitamins is much higher, making it an excellent alternative. These noodles are black in color, but once cooked they take on a very beautiful dark purplish hue. They cook in just a few minutes (about 2 minutes) and for that reason they are also super practical when you have no time in the kitchen.
Noodles aside, this recipe starts right away with a small stir-fry that will combine and intensify the flavors of our ramen. Then just cook the vegetables in the broth, add the noodles and you’re done. The tofu and bok choy are just cooked in the skillet with a generous amount of sesame oil until golden. Finally, just put all the elements in a large bowl and enjoy.
If you are a ramen lover this recipe is for you, and if by chance you have never tried ramen in your life, this recipe is also for you! In short, this recipe is for all those who are passionate about the intense flavors of Asian cuisine and who can’t resist new experiences.
20gr of grated ginger
50gr of finely chopped red onion
2 chopped garlic cloves
1 handful of chopped fresh chives
100gr of thinly sliced shitake mushrooms
400gr of red cabbage cut into very thin strips
4 cups (about 1000ml) of vegetable broth
5 cup (about 1250ml) of hot water
2 tbsp of soy sauce
1 dstspn full of brown rice miso
1 handful of shimeji mushrooms
85gr of King Soba Black Rice Noodles
350gr of tofu cuted into cubes
2 bok choy cabbages, cut in half
Toasted sesame oil
20gr of grated ginger
50gr of finely chopped red onion
2 chopped garlic cloves
1 handful of chopped fresh chives
100gr of thinly sliced shitake mushrooms
400gr of red cabbage cut into very thin strips
4 cups (about 1000ml) of vegetable broth
5 cup (about 1250ml) of hot water
2 tbsp of soy sauce
1 dstspn full of brown rice miso
1 handful of shimeji mushrooms
85gr of King Soba Black Rice Noodles
350gr of tofu cuted into cubes
2 bok choy cabbages, cut in half
Toasted sesame oil
1- Place a generous amount of sesame oil in a pan and when it is hot add the ginger, onion, garlic, chives and shitake mushrooms. Stir constantly over medium heat until the onion begins to brown and the mushrooms have reduced a little in size.
2- Add the cabbage and stir constantly until its volume is halved.
3- Add the vegetable stock, water, miso and soy sauce and bring to a boil. Then reduce, cover the pan with the lid and let it cook for about 10 minutes.
4- Meanwhile, place some sesame oil in a frying pan, and when it is hot, place the bok choy halves inside. When they are browned, turn them upside down so that they cook on both sides. If necessary add more sesame oil. When browned on both sides, remove and reserve.
5- In the same frying pan, add a little more sesame oil, a little bit (about 1 tbsp) of soy sauce and place the tofu cubes. Turn the cubes so that all sides are golden. Remove and reserve.
6- Add the noodles and the shimeji mushrooms to the broth and let it cook for about two minutes, or until the noodles are tender and smooth. Stir gently with a fork. Don’t overcook the noodles.
7- Serve immediately, placing the noodles and stock in a bowl and on top add the tofu and the bok choy.
1- Place a generous amount of sesame oil in a pan and when it is hot add the ginger, onion, garlic, chives and shitake mushrooms. Stir constantly over medium heat until the onion begins to brown and the mushrooms have reduced a little in size.
2- Add the cabbage and stir constantly until its volume is halved.
3- Add the vegetable stock, water, miso and soy sauce and bring to a boil. Then reduce, cover the pan with the lid and let it cook for about 10 minutes.
4- Meanwhile, place some sesame oil in a frying pan, and when it is hot, place the bok choy halves inside. When they are browned, turn them upside down so that they cook on both sides. If necessary add more sesame oil. When browned on both sides, remove and reserve.
5- In the same frying pan, add a little more sesame oil, a little bit (about 1 tbsp) of soy sauce and place the tofu cubes. Turn the cubes so that all sides are golden. Remove and reserve.
6- Add the noodles and the shimeji mushrooms to the broth and let it cook for about two minutes, or until the noodles are tender and smooth. Stir gently with a fork. Don’t overcook the noodles.
7- Serve immediately, placing the noodles and stock in a bowl and on top add the tofu and the bok choy.
*This recipe was supported by NaturallyGreen.pt
*You can find King Soba ‘s Black Rice Noodles at Naturally Green’s online store with 10% off whenever you use the TAVG code.
*This recipe was supported by NaturallyGreen.pt
*You can find King Soba ‘s Black Rice Noodles at Naturally Green’s online store with 10% off whenever you use the TAVG code.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!