Coconut Ramen Recipe
Today I have created a beautiful coconut ramen recipe that is suitable for vegans and vegetarians. Ramen is a popular Japanese dish, many Japanese people will go to ramen shops for quick, delicious and inexpensive food. It is considered the Japanese version of fast food. Ramen is translated to pulled noodles and according to the Yokohama Ramen Museum. Ramen originated in China and later arrived in Japan. Across Japan, you will find many variations of ramen that are native to the different regions; some with pork bone broth, fish broth, miso, soy sauce and some even broth-less varieties.
For this recipe, I have made a hearty fragrant coconut broth that is sure to warm your stomach. I hope you enjoy this beautiful vegan coconut ramen. Please, feel free to experiment with whatever vegetables you have available.
Serves: 2-3 people
Broth ingredients for coconut ramen
- 400ml coconut milk.
- 500ml of vegan chicken stock/ vegetable stock.
- 1 teaspoon of sambal paste/ sriracha.
- 1 tablespoon of dark soy sauce.
- 2 tablespoons of light soy sauce.
- 4 cloves of grated garlic.
- A thumb-size piece of grated ginger.
- 1 spring onion.
- 50 g of toasted sesame seeds.
- 1 tsp of sesame seed oil.
- 1-2 handfuls of spinach.
- 50g of corn.
- 1 spring onion.
- 2 sheets of nori (seaweed).
- 60g chestnut mushrooms or shiitake (if they are available).
- 1 carrot.
- 3 red cherry radishes.
- Tempura flour mix.
- 200 g of firm tofu.
- 400g of ramen noodles or noodles of choice.
Cooking the broth
- First, prep the spring onions by dicing them thinly. Add, a tablespoon of neutral oil into a pot and place it on medium heat.
- Once the oil is heated, add in the spring onion along with the grated garlic and ginger, fry it off for 30 seconds.
- Next, add in the sambal pasted and immediately stir it, whilst pouring in the coconut milk and the vegetable “chicken” stock. Follow, this step by adding the soy sauces. Mix it well and keep the broth on a simmer for 7 minutes.
Making the noodles & toppings
- First, prep the vegetables. Thinly slice the cherry radishes and mushrooms, then, cut the carrot in a julienne style (like thin matchsticks). Next, drain and wash the corn. Note: put the vegetables to one side until needed.
- Next, heat up a small pot of water and add in 1-2 handfuls of washed spinach. Boil it until the spinach has wilted down, then, drain it and drizzle some sesame seed oil on top.
- Next, prep the tofu by slicing it into two so that the squares are slightly thinner. Then, cut the tofu into prawn-like shapes. Sprinkle some salt on the tofu pieces and lightly coat them in tempura flour.
- Then, prepare the tempura batter according to the packet’s instructions. Once, it is prepared, heat up a small pan on medium-high heat and add oil (I used rapeseed). Note: add enough oil to shallow fry your tempura. Once, the oil is heated shallow fry the tofu for 3 minutes on each side or until golden.
- With the leftover oil, you can prep the mushrooms. Note: if there is too much oil in the pan then pour a little out into a glass jar. Reheat the pan, add the mushrooms and fry them for 1-2 minutes on medium heat. You may add a sprinkle of garlic powder and a teaspoon of soy sauce to add more flavour.
- Finally, follow the instructions on your noodle packet and reheat the broth on low-medium heat. Once, the noodles are done you can begin the plating. First, add the drained noodles to a shallow/deep bowl followed by a generous amount of broth. Then, add the toppings as you wish. I hope you enjoy this recipe!
Are you interested in more vegan noodle recipes? Why not check out my Cold Noodle recipe? Linked here.
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