from The Edgy Veg
I have an obsession with David Chang and his career as a chef. I’m beyond fan-girl status, and the countless hours I’ve spent binge-watching him on Netflix are to blame for the obscene amount of time I’ve spent perfecting ramen broth. When I was testing this recipe, we literally ate nothing but ramen for a week, until it was perfect. Even David Chang (I love you) would approve.
Ingredients
Broth:
16 cups water 4 L
2 oz kombu 60 g
2 tbsp toasted sesame oil, divided 30 mL
2 cups roughly chopped onion 500 mL
3 garlic cloves, crushed 3
1/2 tsp sea salt 2 mL
1-1/2 cups chopped carrots 75 mL
3 cups chopped cremini mushrooms 750 mL
1 1-inch (2.5 cm) piece fresh ginger, sliced 1
1 tbsp sesame seeds 15 mL
1 oz dried shiitake mushrooms, ground 30 g
1/2 tsp freshly ground black pepper 2 mL
1 tbsp chile bean paste 15 mL
1 tbsp Asian chile oil 15 mL
1/4 cup tamari 60 mL
2 vegan beef bouillon cubes 2
3 tbsp vegan Worcestershire 45 mL
1 tbsp agave nectar 15 mL
2 tbsp nutritional yeast 30 mL
2 tbsp mirin (optional) 30 mL
6 tbsp white miso paste 90 mL
2 cups sliced vegan beef (seitan) 500 mL
4 packages (each 5 oz/150 g) dried ramen noodles 4
Toppings:
2 cups bean sprouts 500 mL
4 green onions, thinly sliced 4
2 nori sheets, quartered 2
1 cup drained canned corn kernels 250 mL
2 cups enoki mushrooms 500 mL
Asian chile oil
Toasted sesame oil
Directions
Broth: In a large stock pot, bring water to a boil over high heat. Remove from heat, add kombu and let steep for 1 hour.
While the kombu is steeping, in a medium saucepan, heat 1 tbsp (15 mL) sesame oil over medium-high heat. Add onion, garlic and sea salt; sauté for about 5 minutes, until onion is translucent and soft. Add carrots, cremini mushrooms, ginger and sesame seeds; sauté for 10 minutes, until mushrooms are soft.
Once the kombu has steeped, remove it with tongs and discard.
Add onion mixture to stock pot and bring to a gentle simmer over medium heat; cook for 15 minutes, stirring occasionally. Using a slotted spoon, skim off any foamy particles that rise to the top. Add remaining 1 tbsp (15 mL) sesame oil, ground shiitake mushrooms, pepper, chile bean paste, chile oil, tamari, bouillon cubes, vegan Worcestershire, agave and nutritional yeast; cover, leaving some space for steam to escape, and reduce heat to low. Simmer for 2 hours, skimming the top with a slotted spoon occasionally, or until broth has reduced by roughly one-quarter. Strain through a fine-mesh sieve into a second stock pot or large bowl, discarding solids.
Heat broth on low heat. Add mirin, if using, and 5 tbsp (75 mL) miso paste; stir until well combined. Taste and season broth with an additional 1 tbsp (15 mL) miso, sea salt and chile oil, if desired. Add seitan slices. Increase heat to medium and simmer for about 5 minutes, until slices are heated through. Using a slotted spoon, remove seitan, set aside in a bowl and cover to keep warm. Reduce heat of broth to low and keep warm until needed.
Meanwhile, bring a large pot of water to a boil. Add noodles and cook for 2 to 2-1/2 minutes, until tender. Drain and divide between four bowls. Divide broth between bowls and arrange bean sprouts, green onions, nori, corn, enoki mushrooms and seitan beef overtop. Serve with additional chile oil and sesame oil for guests to drizzle on top to taste.
Hack It!
I understand that you’re probably scratching your head on where to find dried and ground shiitake mushrooms. Well, we make them ourselves. Dried shiitake mushrooms are available at most grocery stores, so just grind them up in a high-powered blender, food processor or my personal favorite, a coffee (or spice) grinder.
You can find most of these ingredients at any Asian grocery store (where I spend most of my time) or in the international section of a really good supermarket.
This broth is best made 2 to 3 days prior to use. It really lets the flavors mingle. After straining the broth, store prepared broth in a container and keep for up to 7 days in the fridge or 3 months in the freezer. Reheat and finish by adding the mirin, miso and vegan beef. Serve with cooked noodles and toppings.
Serves 2
Nada’s Tips & Trick: Vegan beef can be purchased or made (there’s a recipe in this book!). It is a plant-based alternative to traditional beef, typically made from seitan, soy, mycelium, or other plant proteins, designed to mimic the taste, texture, and appearance of real beef.
Courtesy of The Edgy Veg by Candice Hutchings © 2017 https://robertrosebooks.com/can/ Reprinted with permission. Available where books are sold. Text copyright © 2017 Candice Hutchings and James Aita. Photographs copyright © Robert Rose Inc. Cover and text design copyright © 2017 Robert Rose Inc.