Vegan Korean Ramen
Making a bowl of Korean Ramen Noodles
In Korea, ramen is called ramyeon (라면).
- 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
- 1. In a medium bowl, you are going to want 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.
- 2. In a medium pot, heat 2 teaspoons of olive oil 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.
- 3. Add 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.
- 4. Add miso, salt, nutritional yeast, & gochujang. Lower the heat to a simmer, & leave for about 4 to 5 minutes.
- 5. 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.