If you are looking for a plant-based recipe that is easy and delicious, this article is for you.
In this article, you’ll discover:
・How to make plant-based ramen from scratch
・What to do with plant-based meat substitute
・How to make a healthy plant-based soup
All the ingredients in the recipe are easy to find at your local grocery stores.
The soup contains a minimal amount of salt and fat. It’s a truly versatile recipe that you can use for any other noodles or just as a bowl of soup or even for fried rice.
Hungry? Then let’s get right in!
You’ll need (for two servings):
100 grams of Plant-based meat substitute
4 tablespoons of avocado oil
half a bunch of green onions
4 grams of chopped ginger
1 clove of garlic chopped
1 Roma tomato diced
2 tablespoons of chilli paste
2 grams of salt
10 turns of freshly ground black pepper
a hand full of bean sprouts
a few pieces of kale
640 grams of water with a piece of kombu
40 grams of mirin
40 grams of soy sauce
12 grams of potato starch (or 24 grams of corn starch)
12 grams of water to mix with the starch (or 24 grams for corn starch)
2 portions of ramen noodles
If you are interested in making plant-based ramen noodles from scratch, see this step-by-step tutorial.
How to make plant-based ramen noodles
Step 1
Make Asian-style plant-based ragù
Have 4 tablespoons of avocado oil in a skillet and turn on at medium heat.
Add in the plant-based meat and start breaking it into smaller chunks using a spatula.
Add the ginger, garlic, tomato, chilli paste, green onion, and stir well. Season with salt and pepper, and cook for about 3 minutes.
Add half a cup of water, bring to boil and stir well. Remove from the heat and set it aside.
Step 2
Make curly green onions
Split a piece of green onion in half lengthwise.
Slice it into inch-long strips. The pulling motion of your knife works well for this garnish, but be sure to watch your fingers.
Soak the onion strips in a small bowl of water for about 15 minutes till they curl up.
Step 3
Make the soup
Heat 640 grams of water in a separate saucepan with a small piece of kombu.
Add 40 grams of mirin and 40 grams of soy sauce.
Combine 12 grams of potato starch and 12 grams of water in a small measuring cup.
Stir the starch water well and slowly pour it into the saucepan before the particles sink to the bottom of the measuring cup.
Be sure to have the soup circulating while adding the starch water, to prevent it from forming lumps.
Bring the soup to a boil, and it should become slightly thickened.
Step 4
Combine the ragù and the soup
Pour all the soup from the saucepan into the skillet and bring it to a boil.
Add bean sprouts and kale, and cook for about a minute. Remove from the heat and set aside.
Step 5
Cook the noodles
Have 3 litres of boiling water in a stockpot for the noodles.
Cook the noodles.
Don’t forget to separate the noodles before they go into the boiling water, right after they go in, and before they come out.
Step 6
Plate and serve!
Pour a ladle of the soup into a serving bowl. Drop the cooked noodles into the bowl and toss with the soup. Pour the rest of the soup and garnish it with curly green onions.