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.

Hot Miso Soup

Hot Miso Soup

Making a bowl of hot miso ramen noodle soup

Choices of miso paste for the miso ramen noodle soup defines a great deal of its character and flavor. Miso pastes are a traditional Japanese seasoning that can be produced by fermenting soybeans with salt & the fungus Aspergillus oryzae (also known in Japanese as kōjikin 麹菌?), & sometimes rice, barley, or other ingredients. There are many variations within the themes of red, white, & mixed that include regional variations, such as Shinshū miso or Sendai miso.

Some miso pastes that has been fermented for a longer period of time, such as a the red miso, will give the miso soup a stronger flavor. Where as a miso paste that has been fermented for only a short period of time, such as a white miso, will provides a lighter & sweet flavor.

More than 80% of Japan’s total annual production of miso goes into miso soup, and 75% of all Japanese consume miso soup at least once a day

Ingredients
2 teaspoons sesame oil
1 small hot chili (I suggest Habanero) thinly sliced, remove some seeds for reduced heat
2 cloves garlic, minced
1/3 cup reduced-sodium Miso paste
4 cups water
1 6-ounce packet enoki or shiitake sliced mushrooms
2 cups baby spinach
6 scallions, thinly sliced

Directions

Heat the oil in a large stockpot over medium heat. Add the chili & the garlic. Cook about 1 minute until fragrant. Add the miso paste & cook another 30 seconds until the paste starts to coat the inside of the pot. Add the water, mushrooms, spinach & scallions.

Bring to a slow simmer & cook 2 to 3 minutes, until the mushrooms are cooked through & the spinach has wilted. Serve immediately.

Hot Miso Soup

Miso Soup is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened Miso paste. Although the suspension of Miso paste into dashi is the only characteristic that actually defines Miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.

A little bit about Ramen

About Ramen

A little bit about Ramen

As per the wiki, Ramen Noodles are a Japanese noodle dish, consisting of Chinese-style wheat noodles served in a meat or fish based broth. Often they are flavored with soy sauce or miso & use toppings such as sliced pork, dried seaweed, kamaboko, green onions, or corn.

However,  Raman Noodles are also often found as an instant noodle.  The instant noodles are typical provided in a  block-like form & come with pretty much the same variety of flavors in a salt packet.  Instant noodles are often criticized as unhealthy & a type of junk food.

Ramen Noodle Brick