Pete's Food Blog

11. Sep, 2021

Ramen soup (Vegan)

This was recommended to me by a very good friend - Kristiina. The ingredients I have taken from a finnish post - with some adaptation here

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Ingredients:

For the broth

4 garlic cloves, crushed and chopped

1½ tbl finely grated ginger

2 tbl miso paste ( white or brown)

1/2 dl low salt soya sauce

1/2 dl soft brown sugar

1/2 dl ricewine vinegar

2 tbl chilli paste (eg. Gochujang, sriracha/sambal oelek)

2 tbl tahini

2 tbl sesame oil

1 litre water + 2 vegetable stock cubes (I used low salt ones)

For the soup

50 g dry weight wholewheat noodles. Cooked and strained.

6 leaves of pak choi or any other cabbage ripped into 10 cm pieces

300 g of mushrooms

1 tbl sesame oil

1 packet of small, pre-cooked meatballs or vegan alternative (In Finland - nyhtökaura pallot)

2 dl edamame beans or cooked soyabean (In desperation to make the soup before going to the shops I washed the tomato sauce off a tin of baked beans 🙂!)

Fresh coriander to serve

1 tbl toasted sesame seeds to sprinkle on top of the serving.

Method:

Put all the broth ingredients into a saucepan. Whisk and bring to the boil. Boil for 10 mins.

Meanwhile fry the chopped mushroms in 1 tbl sesame oil, until starting to brown.

Turn the heat off and lay the cabbage leaves firmly down in the pan, in a single layer if they will fit.

After ten minutes of the broth boiling, turn off the heat, add the meatballs (or vegan alternative) and the beans.

Line the bottom of the soup dish with a portion of the strained noodles.

Top with a portion of the mushrooms and cabbage leaves.

Ladle the broth, beans and meatballs over the noodles, mushrooms and cabbage.

Finish with a sprinkle of toasted sesame seeds and fresh coriander.