Vegan shio ramen
Yeung Man Cooking · ♥ 3.5K likes · 100.6K views · 4 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 portion noodles
- 1 tbsp shredded nori
- 1 cloves garlic
- 1 whole shallot
- 1 piece ginger
- 1 stick green onion
Finely chop the garlic, shallot and one stick of green onion; grate the ginger. Bring a pot of water to a boil for the noodles.
Heat a saucepan on medium heat with a drizzle of olive oil and saute the prepped vegetables for two minutes.
Building the shiitake-kombu stock
- olive oil
- dried sliced shiitake mushrooms
- 10 g kombu
- 2 cup water
- salt
Add a handful of dried sliced shiitake, about 10 g of kombu and 2 cups of water; season with a generous pinch of salt, cover and cook 5 to 8 minutes.
Cook the noodles as the package directs, loosening them with chopsticks occasionally.
Cooking noodles and seasoning the bowl
- ¼ tsp pink salt
- 1 tsp sake
- 1 tsp rice vinegar
- ½ tbsp sesame oil
- ½ tbsp white sesame seeds
Remove the kombu (discard or save). Pour the stock into the serving bowl.
- fresh green onions
Drain the noodles in a sieve and add to the bowl. Top with fresh green onions and shredded nori.