Vegan Korean Ramen Noodle Soup

Vegan Korean Ramen Noodle Soup

Making a bowl of Korean Ramen Noodles

Korean Ramen


In Korea, ramen is called ramyeon (라면).

Everyone grab your ticket and take a seat, because we are about to jump on the Vegan train! Next stop is Korean Ramen Soup town. After having gone Vegan, nothing can prepare you for the flavor, and taste improvement of raw, high-quality, organic vegetables! Prepare yourself for this amazing bowl of soup that welcomes those delicious ingredients with a Korean inspiration.

  • 1 package Koyo Organic Ramen Noodles
  • 2 tea spoons olive oil
  • ½ tea spoon gochugaru / ¾ tablespoon if you want a more spicy soup
  • 4 to 5 dried dried Shiitake mushrooms
  • ¼ oz dried kelp
  • 4 & ½ cups water
  • Two to three large cloves garlic, minced
  • ½ of a small carrot, chopped into ¼” pieces
  • Four to five white button mushrooms, sliced
  • 1 tea spoon of salt
  • 1 & ½ table spoon white miso
  • ½ table spoon Sunchang Gochujang (a Korean red pepper paste)
  • 1 table spoon nutritional yeast
  • One to two scallions, chopped, plus any additional for garnish

In a medium bowl

First we need to grab a medium sized bowl, so that we can start to soak the shiitake & the dried kelp in 1 cup of water until completely restored to its original state. Then slice the shiitake mushrooms, & return them to the bowl.

In a medium pot

Now we will need a medium pot in order to heat up the 2 teaspoons of olive oil, be sure to do this over medium. Add gochugaru & toss for about 20 seconds until fragrant. Be careful not to burn and blacken the pepper flakes! This heats up quickly.

Add the shiitake!

This is really simple! Moving right along lets go ahead & just keep adding the ingredients. Place the shiitake & the kelp along with the soaking water, into the pot. We then add garlic, mushrooms, & carrots. Add 4.5 cups water, cover & bring this to boil.

Add miso!

It is time to start adding some ingredients. Add in the miso, salt, nutritional yeast, & gochujang. Lower the heat to a simmer, & leave for about 4 to 5 minutes.

Add the Ramen Noodles!

Now we get to add the ramen noodles! Additionally add some scallions, & bring heat back up to medium. Let boil for just about 2 minutes until the noodles are al dente. Quickly take off the heat. Adjust seasoning as needed, garnish with more scallions and serve.

Halloween Ramen Spooktacular

Halloween Ramen Spooktacular

Halloween Ramen Spooktacular

Make some wickedly haunted Ramen Noodles for your Halloween trick or treat

 

What could be more fun than a halloween themed Ramen Noodle dish for your friends and guests? Lets go over this recipe that is just as much fun to make as it is to display and eat!

Ingredients

6 cups water
2 packs ramen noodles
2 to 5 hot dogs
4 ounces Enoki mushrooms
8 ounces napa cabbage
8 ounces tofu
½ teaspoon sesame oil
1 tablespoon sukiyaki sauce

Halloween Ramen

Adding Fingers to your haunted Halloween Ramen Noodles

  • The first thing we need to do in order to make some fingers for our Ramen Noodles, is to boil a small pot of water.
  • Break your hot dog in half.
  • Make 2, very shallow cuts in the middle of the hot dog pieces. These will be the knuckles.
  • The last item to making our fingers, is to make the fingernail. Using a spoon we cut away the pointed end.

Ramen Noodles & other toppings

  • Thoroughly was the napa cabbage, & once completed, separate the leafier parts from the stalks.
  • Cut the tofu into smaller, bite-size pieces.
  • Cook the ramen noodles without flavor packs for around 3 minutes.
  • Separate & rinse the ramen noodles, & toss with sesame oil. Be sure to keep the water, as it’s necessary for cooking the hot dogs.
  • Add the flavor packs into water, then cook the finger hot dogs prepared earlier, &the tofu for 3 minutes.
  • Poach the napa cabbage for 3 minutes, & remove the softer parts at about half way through.
  • Poach Enoki mushrooms for 1 minute.
  • Lastly, to assemble we place the cooked noodles at the center of a noodle bowl. Then layer the cabbage, mushrooms, tofu, & hot dog fingers on top.

Make it bleed

Additionally, if you want to kick up the heat & add some “blood stains” to your noodle dish, decorate the bowl with some red sriracha.

Ramen Noodle Alternatives

Ramen Noodle Alternatives

Ramen Noodle Alternatives

Looking for an alternative to the instant ramen noodle

Ok, so what exactly are you referring to, when you say Ramen Noodle Alternatives? Ideally, this is going to look at making some healthier versions of your favorite dish at home. This also means no more over-salted, Styrofoam cup, prepared in the microwave like you’re pulling an all-nighter for a final. This topic is going to focus on healthy meals that are prepared on the stove.
Now we could look to just other noodle types, such as Shirataki or Udon noodles, but lets go deeper down this rabbit hole.
  • Simple Homemade Chicken Ramen

  • 2 chicken breasts (boneless, skin-on)
    kosher salt and freshly-ground black pepper, to season
    1 tbsp unsalted butter
    2 tsp sesame or vegetable oil
    2 tsp fresh ginger, minced
    3 tsp fresh garlic, minced
    3 tbsp low-sodium soy sauce
    2 tbsp mirin
    4 cups rich chicken stock
    1 oz dried shitake mushrooms (or 1/2 cup fresh)
    1-2 tsp sea salt, to taste
    2 large eggs
    1/2 cup scallions, sliced
    2 (3 oz) packs dried ramen noodles
    If you want a pho type dish, optionally add some fresh jalapeño slices at serving!

    Simple homemade chicken ramen

    To cook the chicken, we are first going to preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
     
    Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
     
    Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
    Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
     
    Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.



  • Farmer’s Ramen

  • Broth:

    2 carrots, cut into 1 inch lengths
    2 small Japanese leeks, or 4 scallions, trimmed and cut into 1 inch lengths
    1 inch fresh ginger, peeled and thinly sliced
    4 bone-in free-range chicken thighs (or 8 wings)
    1 tsp sea salt
    2 TBS rapeseed or sesame oil

    Farmers Ramen

    Noodles:

    TBS sesame oil
    2 c. flour
    2 eggs, room temperature
    2 egg yolks, at room temperature

    Toppings:

    4 eggs
    1 small bunch chopped bitter greens, either bok choy or kale
    3 TBS finely chopped Japanese leeks or scallions
    1 sheet nori, cut into eights

    Soy sauce, miso, or sea salt (to taste)

    Make the broth. Preheat the oven to 450°F. Place carrots, leeks/scallions, ginger, and chicken thighs in a roasting pan, and toss with salt and oil. Roast for 40 minutes. Pour chicken, veggies, and all the juices into a large stockpot, and cover with 16 cups of cold water.
     
    Bring to a boil, then lower heat and simmer, covered, for 1 hour. After 1 hour, remove the lid. Take out 2 of the chicken thighs and place in a small bowl. Cover the thighs with hot broth and let cool to room temperature, then shred. Continue simmering the remaining broth for another 30-60 minutes, until it is reduced to about 8 cups. Strain broth into a clean pot and keep warm over low heat. Discard vegetables and remaining chicken thighs.
     
    Make the noodles: mix 2 TBS of the sesame oil into the flour with your fingers until it is crumbly. Add eggs and egg yolks and stir with your hand until incorporated, then knead on a flat, clean surface for 5 minutes until the dough is pliable but stiff. The dough takes some force to really work it into a pliable piece. Let dough rest 10 minutes.
     
    Roll out the noodle dough to a thickness of about 1/8 inch using a pasta machine or a heavy rolling pin. Cut into linguine-sized noodles by hand with a pizza cutter, sharp knife or by using a pasta machine.
     
    Prepare the toppings: bring a large pot of water to a boil over high-heat. Add the eggs and boil for exactly 7 minutes, then remove with a strainer and place directly into a bowl of ice-cold water. Let cool, then peel. In the boiling water, blanch the bitter greens until just tender, then add to the cold water with the eggs. Keep the water boiling – you will use it to cook your noodles just before serving.
     
    Once the broth, noodles, and toppings are ready, prepare the bowls: add a small amount of miso, soy sauce, or salt to each bowl (according to diner’s preference) and pour a ladleful of hot broth over the seasoning. Stir the broth into the seasoning. Divide the shredded chicken amongst the bowls. Drop the noodles into the boiling water and cook for 2 minutes – they will float up to the top when they are done. Remove the noodles with a strainer and divide among the bowls. Top off each bowl with a few more ladlefuls of hot broth, 1 egg cut into halves, a handful of the cooked greens, some of the nori pieces, and a sprinkling of scallions.
     
    Serve very hot, adding extra seasoning where desired.



  • Miso Ramen with Roasted Vegetables

  • 3 tablespoons canola oil
    1 yellow onion, coarsely chopped
    1 large leek, trimmed and roughly chopped
    4 cloves garlic, chopped
    1 (2-inch) piece fresh ginger, peeled and chopped
    1 ounce dried shiitake mushrooms
    2 sweet potatoes (about 1 pound), peeled and cut into small cubes
    1 head of garlic
    1 pound fresh shiitake mushrooms, brushed clean and sliced
    Low-sodium soy sauce or tamari, for seasoning
    1 1/2 pounds fresh ramen noodles

    1/4 cup white or yellow miso
    4 green onions, white & pale green parts, finely chopped

    Vegetarian miso ramen with roasted sweet potatoes

    In a large saucepan over medium-high heat, warm 2 tablespoons of the oil. Add the yellow onion, sprinkle with salt, and sear, without stirring, until browned, about 5 minutes. Stir in the leek, garlic, ginger, dried mushrooms, and 6 cups water and deglaze the pan, stirring and scraping up any browned bits from the bottom. Reduce the heat to medium-low, partially cover the pan and simmer until fragrant, about 1 hour. Strain the broth through a fine-mesh sieve into a bowl and discard the solids.
     
    Preheat the oven to 400°F. Add the sweet potatoes to a baking sheet and drizzle with a little oil; toss and spread into an even layer. Cut the top quarter of the head of garlic off and discard. Drizzle the cut side of the garlic head with a little oil and wrap with foil. Add to the sheet pan. Roast, stirring the potatoes occasionally, until tender and tinged with brown, and the garlic is very tender. Remove from the oven.
     
    Squeeze the garlic cloves into a blender and add 1/3 cup of the roasted sweet potatoes with 1/2 cup broth. Puree until smooth and add to the broth.

     
    In the saucepan over medium heat, add the remaining 1 tablespoon of oil. Add the mushrooms and cook, stirring, until tender. Add the broth and season to taste with soy sauce. Bring to a simmer, then reduce the heat to low, cover partially, and simmer until warmed through. Whisk in the miso.
     
    Divide the noodles evenly among individual bowls. Ladle the broth over the noodles, dividing them evenly, then top with the roasted sweet potatoes. Sprinkle with the green onions and serve.

End of Summer Veggie Ramen

End of Summer Veggie Ramen

End of Summer Veggie Ramen

Summer is now over and fall is in full swing, the grocery store’s produce is becoming slim pickings for the midwest. So after a quick trip to your farmer’s market and buying up the rest of their zucchini squash, bell peppers and mushrooms. It is time to put those veggies to good use with this staple.

In a frying pan add:

  • 1 cup sliced or diced zucchini squash
  • 1 cup chopped baby bella mushrooms
  • 1 cup diced Onion
  • 1 cup diced peppers (red, green, orange or yellow)
  • 1 tsp chopped garlic
  • 1 tbsp extra virgin olive oil (we recommend Zoe Organic Extra Virgin Olive Oil)

End of Summer Veggie Ramen Recipe

Fry up the veggies over medium heat, do not over cook, but just enough to to where they start to turn golden brown or right before.

In a saucepan bring lightly salted water to a boil

After 2-3 minutes turn off the stove and let the noodles cool down for about 5 minutes.

Veggie Ramen

This dish goes great with a side of oyster crackers and black tea.

 

Enjoy the fruits of the Summer garden by picking up something fresh from the grocery store or farmer’s market. Delish zucchini squash, bell peppers and mushrooms.

 

For other great Ramen Noodle Recipes, check out : Prison Ramen: Recipes and Stories from Behind Bars

Ramen Noodle Chicken Salad

Ramen Noodle Chicken Salad

Ramen Noodle Chicken Salad

Not just Chicken Salad, Ramen Noodle Chicken Salad!

Transform plain cooked chicken & boiled ramen noodles into a hearty Ramen Noodle Chicken Salad with fresh produce

  • 2 packets of ramen noodles (that is our pasta)
  • ½ cup sliced fresh mushrooms
  • ½ cup sliced green olives
  • 1 stalk celery, chopped
  • ¼ cup minced onion
  • 1 cup shredded cheddar-cheese
  • 1 (10 ounce) package frozen corn kernels
  • 1 green bell pepper, chopped
  • ¾ cup Italian-style salad dressing
  • ½ cup mayonnaise
  • 1 cup chicken meat (canned or cooked)

 

  • 1. Like most introduction steps to cooking any ramen dish, we need boiling water. Once boiling, add the ramen noodles (without flavor packets) & cook for 3 to 4 minutes. Rinse with water & Pour into a large bowl.

 

  • 2. Combine the ingredients, mushrooms, olives, celery, onion, cheese, corn & green bell pepper with the ramen & start mixing.

 

  • 3. In a small bowl, whisk together dressing & mayonnaise. When satisfied, pour dressing over salad & toss again, coating evenly. Gently mix in the flaked chicken. Let refrigerate for a few hours, & serve.

 
Ramen-Noodle Chicken Salad

Ramen Noodle Chicken Salad

Make it your own!

  

Ramen Noodle Gangster Pimp

Ramen Noodle Gangster Pimp

How to win with Ramen on the dance floor!

http://www.youtube.com/watch?v=fI584S8noSE

In the past I’ve actually had to explain myself for my method of draining noodles. Defending my reasoning for eating soup without water. Here is some proof that directions just are not for some people. Make your ramen enjoyable, while rocking some ramen noodle tunes.

How to win with Ramen on the dance floor! This is one of my all-time favorite recipes! On this episode, I show you how to spice up your Ramen with hot dogs, onions and peppers while you sing this R&B noodle anthem all the way to flavor town!

Join the Chef Showtime revolution!

Ramen Noodle Salad

Ramen Noodle Salad

Ramen Noodle Salad

Ramen Noodle Salad

I first tried this Ramen Noodle Salad at a large family get together over the summer, with some revisions. It was an awesome salad! The revisions that I made were to add carrot shreds, which actually added a bit of sweetness & the dressing that I used had added more vinegar, ½ a cup of sugar, & olive oil. Then instead of just raw Ramen Noodles I also add some chow mein rice noodles. Very delicious!

Ramen Noodle Salad
Ramen Noodle Salad

Ingredients :

  • 1 head Napa Chinese cabbage, preferably shredded
  • 5 green onions, chopped but include the tops
  • ½ Cup butter
  • 1 (2½ oz.) pkg. Ramen noodles, preferably broken
  • ½ Cup sesame seeds
  • ½ Cup almonds

Dressing :

  • 3/4 c. sugar
  • 3/4 Cup salad oil or olive oil
  • 2 tbsp. soy sauce
  • ½ Cup red wine vinega

Shred your cabbage & combine with the onions. Once done, set aside. Brown the Ramen Noodles, sesame seeds, & almonds in the butter & drain onto a paper towel. Mix the dressing & chill. Assemble approximately 20 minutes before serving.

Enjoy!

 

 

 

 

Ramen Noodle Egg Drop Soup

Ramen Noodle Egg Drop Soup

Ingredients:

  • 2 cups water
  • 2 eggs, beaten
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup green bell pepper, diced
  • 1 (3 ounce) package chicken-flavored ramen noodles

Directions:

  1. In a saucepan, boil water.
  2. Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
  3. Add noodles and cook for 3-5 minutes or until noodles are tender.
Ramen Noodle Egg Drop Soup
Ramen Noodle Egg Drop Soup

 

Quick Veggie Ramen

When times are tight & budgets are pinched we all have at least two dollars left in our food budget. A quick tripped to the grocery store to purchase some obvious Ramen Noodles! At nearly 25¢ a package, ramen has to be the best food deals out there. Best of all it is fun to eat, too. Because a packet of ramen can be more than just soup waiting to be made, it can be accurately described as a blank canvas ready to be turned into culinary art. Here is a quick way to pimp out your ramen and make it into a simple, satisfying dinner.

Veggie Ramen Dish

Veggie Ramen (pictured above)

Toss a tablespoon of butter into a skillet.
Add 2 tablespoons each of thinly-sliced carrots, frozen green beans, frozen white corn, and edamame.
Cook just until softened.
Add a packet of Pork Ramen, along with 2 cups of water, & cook until the noodles are cooked through, about 6 minutes.
Add seasoning packet.
Serve and enjoy!

Quick & Basic Ramen Broth

Basic Ramen Broth

A quick & basic ramen broth recipe

Ingredients:

Servings: Makes 2
* 1 teaspoon bouillon
* 1 tablespoon soy sauce (We recommend Liquid Aminos)
* 1/4 teaspoon garlic powder
* 1/2 teaspoon onion powder
* fresh ground black pepper, to taste
* miso, type and amount
* 1 teaspoon black bean paste, Korean

Directions:

Prep Time: 5 mins
Total Time: 8 mins
1. 1 Mix the first 4 ingredients well.
2. 2 Add to the noodles at the time the ‘flavor pack’ is called for.
3. 3 If you’re using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it’s vital nutrients.
4. 4 If you’re using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.

Fresh Bowl of Ramen
Chef Offering Fresh Bowl or Ramen Noodles

One of the best things is a hot bowl of noodle soup in Basic Ramen Broth. On a cold, rainy day, sit back and warm up, enjoy yourself a warm bowl and Eat More Ramen!