Easiest Way to Prepare Appetizing Charred Leek and Soy Sauce Ramen (Vegan Friendly)

Charred Leek and Soy Sauce Ramen (Vegan Friendly). Great recipe for Charred Leek and Soy Sauce Ramen (Vegan Friendly). I referred to other recipes for vegan ramen, and made this with ingredients I had on hand. The star anise and long-aged naturally fermented soy sauce are keys to this soup.

The creaminess of the grated onion makes the soup coat the noodles well for a rich, deep flavor. The star anise and long-aged naturally fermented soy sauce are keys to this soup.. I used ready-made soy sauce flavoured ramen noodles. You can have Charred Leek and Soy Sauce Ramen (Vegan Friendly) using 21 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Charred Leek and Soy Sauce Ramen (Vegan Friendly)

1. Prepare 2 of servings' worth Vegetarian Chinese noodles (kansui free if possible).
2. You need of The soup.
3. You need 1 tbsp of Canola oil.
4. It's 1 clove of Garlic.
5. It's 1/2 of to 1 stalk The white part of a Japanese leek.
6. You need 1 of Onion.
7. It's 600 ml of ★ Water.
8. You need 1 tbsp of ★ Sake.
9. It's 4 of to 5 tablespoons ★ Aged soy sauce.
10. It's 1 pinch of ★ Dried cilantro.
11. You need 1 of ★ Black pepper.
12. It's 1 of ★ Star anise.
13. It's 10 grams of ★ Additive-free kombu based dashi stock granules.
14. You need 1 tsp of to 1 tablespoon or so Sesame oil.
15. You need of Additions Choose any of the following:.
16. Prepare 1/2 of thin root Burdock root.
17. Prepare 3 cm of Carrot.
18. You need 2 of leaves Chinese cabbage.
19. Prepare 4 of pieces Aburafu (also called Sendai-fu).
20. It's 1/2 of The green part of a Japanese leek.
21. Prepare 2 of sheets Nori seaweed.

I cook soup a little bit thin. It's more delicious too, so I created this recipe. I'm from the Kansai area, so I prefer light soups. Nissin released its Very Veggie Soy Sauce Flavor Cup Noodles after customers urged the company to pack in more vegetables.

Charred Leek and Soy Sauce Ramen (Vegan Friendly) step by step

1. Prepare the ingredients. This is the aged soy sauce I used..
2. Finely chop the white part of the leek, and slice the green part. Chop up the garlic very finely. Shave the burdock root thinly. Julienne the carrot, and cut the Chinese cabbage into strips..
3. Grate half the onion, and finely chop the other half (if you are using a sweet onion or onions with a lot of water, adjust the amount of soy sauce added later)..
4. Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion..
5. Start bringing a large pot of water to a boil..
6. Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic..
7. Add the grated onion..
8. Measure the ★ ingredients directly into the pan. Leave the heat set to medium..
9. When it comes to a boil, add the sesame oil. The soup is now finished..
10. Throw in the aburafu..
11. Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients..
12. Fill the ramen bowls with hot water to warm them..
13. Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot. Add the Chinese cabbage after 30 seconds and continue stir frying..
14. Drizzle in 1 tablespoon of the soup, and stir fry quickly..
15. Throw out the hot water in the ramen bowls, and ladle in the reheated soup..
16. Drain the cooked noodles well, and put into the soup..
17. Add the toppings..
18. Cut the nori into even pieces and place on the ramen to finish..
19. You can use the leftover soup in fried rice and for ankake (starch thickened) sauce..

Nissin's first-ever vegan Cup Noodles product comes with a full serving of vegetables, including edamame, carrots, and bok choy. A mix of charred and fresh vegetables along with dried and fresh mushrooms lends the basic broth rich, layered flavors. The miso-based soup was full of sesame goodness. Okra, diced avocados, cherry tomatoes, and leek strips made the ramen perfect for a summer light lunch, which gave me room to devour their crispy vegan gyoza (pan-fried dumplings). Dipping them in a mix of soy sauce and vinegar made them taste so good that my omnivore friend was not convinced that they were.