BEHOLD! “Liquid Gold” Vegan Ramen featuring the most SLURPABLE miso mushroom-turmeric broth and the best kind of noodles out there... udon.
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Lunch, Main Course
Cuisine: Asian
Keyword: broth, mushrooms, noodles, soup, vegan
Servings: 4
Equipment
Large stockpot
Sieve
Ingredients
For the broth:
1Lwater
2veggie stock cubes(I use Massel)
4-5dried shiitake mushrooms
50gcoriander stalksreserve the leaves for garnishing
1-inchpiece gingersliced
1-inchpiece fresh turmeric or 1/4 tsp ground
2sticks lemongrassbruised
3-4kaffir lime leaves
2-inchpiece orange peel
2large spring onionstrimmed and halved
2tbspsoy sauce
1tspwhite miso paste
2tbspvegan oyster sauce
1star anise
1/4turmeric
For the bowls:
250gnoodles of your choicecooked and rinsed under cold water
150gtofu puffshalved
100gbroccoli floretsblanched
150gmixed mushroomsI used sliced chestnut and whole enoki
2heads pak choisliced
100gtinned bamboo shootsdrained
8-10frozen vegan gyoza
To serve:
3spring onionssliced on the bias
Reserved coriander leaveschopped
Instructions
Place all the ingredients for the broth in a large stock pot. Cover and simmer for 2 hours. Sieve the broth into a bowl. Discard the aromatics left in the sieve.
Return the stock to the pot, add the veggies and gyoza, and bring to a boil. Simmer covered for 5 minutes.
Divide the noodles between 4 large serving bowls and ladle over the broth, veggies and dumplings. Serve immediately.
Garnish with sliced spring onions and coriander. Drizzle with optional chilli oil and serve immediately.