This time of the year, a steaming bowl of ramen sounds like the quintessential comfort food for us. Due to shorter days and temperatures, our metabolism changes to promote increased fat storage and the use of carbohydrates throughout the day. We also tend to crave more nutrient dense food and hot meals. As a result, a diet higher in fat and protein and lower in carbs is suited well for the winter season.
For Vegetarian Dashi:
3/4 cup water
1 Kombu (dried kelp)
1 dried shiitake mushroom (cremini mushroom work for us as well)
1 Tbsp white and black sesame seeds, roasted
2 cloves garlic
½ inch ginger
green onion/scallion (white part)
2 tsp sesame oil
1 tsp Doubanjiang (spicy chili bean sauce/broad bean paste)
2 tsp miso
2 tsp soy sauce
1 cup unsweetened soy milk
½ cup dash (see above)
¼ tsp Kosher salt
Dash white pepper powder
1 ounce rice ramen noodles (or your choice and preference)
For Ramen Toppings:
½ egg (omit for Vegan and have tofu instead)
1/3 cup bean sprouts
1/3 cup corn
1 cup BokChoy
1 TBSP green onion/scallion (green part)
Gather all the ingredients
For 2 servings, simply double the amount of ingredients.
Soak the kombu and dried shiitake mushrooms in ¾ cup water for about 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushrooms. Slowly bring the liquid to boil over low heat. This will help enhance the dashi flavors.
Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the broth. If you don’t remove the kombu from the broth before full boil, the dashi will be become slimy. Turn off the heat and set aside.
Press garlic and mince ginger.
Separate green and white parts of scallion, and then cut into thin rounds.
Add sesame oil into the small saucepan. Add garlic, ginger, and white part of scallion and cook over medium low heat until fragrant.
Add Spicy Bean Paste and miso in the saucepan. Stir constantly so that they don’t burn.
Add the sesame seeds and soy sauce.
Slowly add soymilk. Stir the soup constantly and make sure to dissolve Spicy Bean Paste and miso before you finish adding the soymilk. Add ½ cup kombu & shiitake dashi next.
Add dash of white peppers and salt to taste.
Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions. Make sure to loosen the noodles before adding to the water. Stir the noodles so that they don’t stick to each other.
Once the noodles are done cooking, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
Place the toppings of your choice on ramen and enjoy! (Note: Serves 1).
Feel free to enjoy your ramen with ingredients you already have in the fridge or whatever your preferences are. You can use any ingredients that compliment the ramen broth and ramen noodle texture. Vegetarian kimchi, bok choy, spinach, tofu and/or edamame are just some of the examples that go well with your ramen. There is plenty of flexibility to work with. If you are not vegetarian or vegan, you can add 1/8 lb (57 g) minced chicken per recipe (serves 1) between Step 6 and Step 7.