VEGAN SOY MILK MISO RAMEN

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Recipe Clock

2 hours

Recipe Serves Plates

3-4 pax

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Made with:

NutriSoy Fresh Soya Milk No Sugar

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ingredients

  1. 3 portions of Ramen Noodles
  2. 1L Water
  3. 10g Kombu
  4. 8 Dried shiitake Mushrooms (soaked)
  5. 3 Cloves Garlic
  6. 3 slices Ginger
  7. 1 stalk Japanese Leeks
  8. 2 tbsp Miso
  9. 250ml NutriSoy Fresh Soya Milk No Sugar Added
  10. 100ml Soy Sauce
  11. 100ml Sake
  12. 50ml Mirin
  13. ½ head Cabbage (slice into discs, like Charshu)
  14. Corn
  15. Nori
  16. Spring Onion
  17. Toasted Sesame Seeds

Note: Nutrisoy Fresh Soya Milk is available in regular, reduced sugar and no sugar added, you may select according to your preference.

STEP

  1. In a pot add water, kombu. Bring to just before a boil and turn off the heat. And remove kombu.
  2. In a small boil, combine sake, mirin and soy sauce. Set aside.
  3. In another large pot add oil over medium heat, add leaks, garlic and ginger. Stir fry until fragrant. Add in Kombu dashi stock, soaked halved mushrooms and mushroom liquid.
  4. Bring to a boil and add 100 ml of sauce mixture. Cook for 2 minutes and adjust to taste.
  5. Once stock is ready, add in Miso over a strainer to dissolve and add NutriSoy Fresh Soya Milk.
  6. In a pan with oil, pan fry cabbage slices. Season with salt. Pan fry until lightly browned on both sides and add 1 tbsp of sauce mixture. Cook until cabbage is slightly caramelized.
  7. Assemble ramen by adding boiled noodles into a bowl, soup, charred cabbage, sesame seeds, corn, spring onion and Nori.
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