Roasted Veggie Ramen

  • Total Time: 1 hour 5 minutes
  • Prep Time: 45 minutes
  • Yield: 2 servings

Ingredients

For the kombu shiitake dashi

  • 1 strip kombu (kelp) seaweed
  • 3 dried shiitake mushrooms
  • 4 cups of cold water

For the soup

  • 8 oz. carrots
  • 8 oz. sweet potatoes
  • 4 dates
  • 1 teaspoon barley miso (dark)
  • 2 garlic cloves 
  • 1 Tablespoon tahini (white sesame paste)
  • 1-in. piece of fresh ginger
  • 1 teaspoon sodium-reduced tamari (optional)
  • noodles: whole grain ramen noodle or soba (buckwheat, gluten-free)

Toppings

  • spinach, blanched
  • nori sheet
  • scallions
  • kimchi
  • sesame seeds
  • soybean sprouts
  • doubanjiang (Chinese fermented bean/chili paste)

NOTES

All the ingredients can be found in Asian stores, on the internet, or even, sometimes, in organic stores.

Be sure your soba are 100% buckwheat if you want them gluten-free. 

Ramen

Directions

For the kombu shiitake dashi 

  1. Put kombu, shiitake, and 4 cups cold water in a pot on medium heat. 
  2. Slowly bring to almost boil, about 10 minutes.
  3. Remove kombu and rehydrated shiitake (don’t discard the shiitake, we will use them). 

For the soup

  1. Preheat oven to 400°F (200°C) as you cut vegetables (carrots, sweet potatoes) into large slices. 
  2. Lay veggies and unpeeled garlic cloves out in a single layer on a baking sheet. 
  3. Roast vegetables for approximately 15 minutes, flipping them over after 7 minutes, until they are tender. Set aside to cool down. 
  4. Peel garlic cloves.
  5. Put peeled garlic cloves, roasted carrots, and sweet potatoes in a blender (keep a few slices to garnish ramen as a topping), along with 3½ cups of the dashi (kombu/shiitake liquid), 1 rehydrated shiitake, 4 dates, the miso, ginger, tahini, and tamari.
  6. Blend until completely smooth; if not, add ½ cup dashi and blend again.
  7. Transfer to a saucepan.
  8. In another saucepan, bring water to boil in order to cook the pasta.
  9. Add noodles and cook them according to the time on the package.
  10. Drain noodles and divide into two bowls.
  11. Warm up the broth at a low simmer until you are ready to serve the ramen.
  12. Pour broth over noodles in the bowls.
  13. Top with slices of roasted sweet potato and carrots, sliced rehydrated shiitake, and blanched spinach as well as any other toppings you want to add.
  14. Serve immediately.

Note

About the Chef

Aude

Aude Richard is a Rouxbe-trained, professional plant-based chef and photographer. Her blog, “The Greenquest,” is dedicated to plant-based recipes with a focus on wholesome and fresh ingredients. As life is a matter of balance, delicious treats are also presented.

http://thegreenquest.org instagram @the_greenquest

  • Total Time: 1 hour 5 minutes
  • Prep Time: 45 minutes
  • Yield: 2 servings
  • Ingredients:

    For the kombu shiitake dashi

    • 1 strip kombu (kelp) seaweed
    • 3 dried shiitake mushrooms
    • 4 cups of cold water

    For the soup

    • 8 oz. carrots
    • 8 oz. sweet potatoes
    • 4 dates
    • 1 teaspoon barley miso (dark)
    • 2 garlic cloves 
    • 1 Tablespoon tahini (white sesame paste)
    • 1-in. piece of fresh ginger
    • 1 teaspoon sodium-reduced tamari (optional)
    • noodles: whole grain ramen noodle or soba (buckwheat, gluten-free)

    Toppings

    • spinach, blanched
    • nori sheet
    • scallions
    • kimchi
    • sesame seeds
    • soybean sprouts
    • doubanjiang (Chinese fermented bean/chili paste)

    NOTES

    All the ingredients can be found in Asian stores, on the internet, or even, sometimes, in organic stores.

    Be sure your soba are 100% buckwheat if you want them gluten-free. 

    Ramen

  • Directions:

    For the kombu shiitake dashi 

    1. Put kombu, shiitake, and 4 cups cold water in a pot on medium heat. 
    2. Slowly bring to almost boil, about 10 minutes.
    3. Remove kombu and rehydrated shiitake (don’t discard the shiitake, we will use them). 

    For the soup

    1. Preheat oven to 400°F (200°C) as you cut vegetables (carrots, sweet potatoes) into large slices. 
    2. Lay veggies and unpeeled garlic cloves out in a single layer on a baking sheet. 
    3. Roast vegetables for approximately 15 minutes, flipping them over after 7 minutes, until they are tender. Set aside to cool down. 
    4. Peel garlic cloves.
    5. Put peeled garlic cloves, roasted carrots, and sweet potatoes in a blender (keep a few slices to garnish ramen as a topping), along with 3½ cups of the dashi (kombu/shiitake liquid), 1 rehydrated shiitake, 4 dates, the miso, ginger, tahini, and tamari.
    6. Blend until completely smooth; if not, add ½ cup dashi and blend again.
    7. Transfer to a saucepan.
    8. In another saucepan, bring water to boil in order to cook the pasta.
    9. Add noodles and cook them according to the time on the package.
    10. Drain noodles and divide into two bowls.
    11. Warm up the broth at a low simmer until you are ready to serve the ramen.
    12. Pour broth over noodles in the bowls.
    13. Top with slices of roasted sweet potato and carrots, sliced rehydrated shiitake, and blanched spinach as well as any other toppings you want to add.
    14. Serve immediately.
  • Note:

    About the Chef

    Aude

    Aude Richard is a Rouxbe-trained, professional plant-based chef and photographer. Her blog, “The Greenquest,” is dedicated to plant-based recipes with a focus on wholesome and fresh ingredients. As life is a matter of balance, delicious treats are also presented.

    http://thegreenquest.org instagram @the_greenquest

 

 

 

 

 

 

 

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