Vegetarian Ramen Recipe


I’ve been craving ramen noodles so badly lately!

Soft hot noodles and piles of veg in a delicious broth.  What’s not to love!?  So, with pretty much what I had to hand, I concocted exactly what I was craving. (A bit like the machine in the film version of the Hitchhikers Guide…)

What I used (this time around…)
Serves two or three. 

1 packet straight to wok thick Udon noodles
2 vegetable stock jelly pots
1/2 sweet red pointed pepper
3 spring onions
1/4 cup dried shitake/oyster mushrooms
2 cups spring greens or Bok Choi
1/8th inch piece fresh ginger
1 tbsp dark soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil

What I did

1.  Soak the mushrooms in warm water for 20 minutes, then drain and cut up the ‘shrooms.

2.  Grate the ginger into a large pan or stock pot and add the mushroom soaking liquid, the soy sauce, and two liters of water, along with the two jelly stock pots.  I guess you could use homemade stock or stock cubes, but I love those weird little pots.

3.  Bring to the boil and add the mushrooms to finish their soak and cook.  Meanwhile slice the spring onions and sweet pepper into thin rings, and roughly cut the spring greens or bok choi.

4.  After 5 minutes, bring the liquid to a simmer and add the peppers and spring onions, and simmer for a further 5 minutes.

5.  Add the bok choi/spring green and noodles, and bring back to the boil.  Add the vinegar and shut off the heat.  Give it a stir and then add the sesame oil just before serving.

6.  Using a pronged spoon (Not sure of the technical term, the thing you’d use to serve spaghetti) or tongs, pace some noodles and veg into each bowl.  Ladle the liquid around this, and enjoy-slurping and sipping straight from the bowl.



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