Dinner/Lunch,  Plant Based

Ramen

I was never a big fan of Ramen, until I gave it a try and made it myself. I am not sure why I’ve never liked it, and didn’t give it a try before. Maybe because it’s not that easy to find Vegan Ramen options, most of them are based on meat broth, with chicken, beef or shrimps as toppings.

 

I am a bookworm. A huge one. And every time my Mom asks me what should she sent me as a gift I say BOOKS! Since I stopped eating meat I started experimenting with food and trying new dishes. That’s why I needed new cookbooks. I asked my mom to send me few plant based/vegan cookbooks. And that’s how I discovered Ramen. I saw this delicious looking soup and knew I had to give it a try!

If you are curious here is the blog to the book I took the recipe from. There will be more recipes coming so don’t worry if you don’t know polish 😉

Let know in comments if there is something in particular you want me to make!

 

I wasn’t disappointed! This Ramen came out just perfect. It is a true comfort food in all the meanings.

 

Ramen

Vegan, Gluten Free, Plant Based

 ½ cup dried shiitake mushrooms
 1 ½ cups water or vegetable broth
 1 nori sheet
 2 garlic cloves
 ½ medium celery root
 1 carrot
 2 tbsp miso paste
 1 tsp salt
Toppings
 ramen pasta
 tofu/tempeh
 red cabbage
 shiitake mushrooms

1

Pour hot water over dried shiitake mushrooms and let it soak for few hours.

2

In a bigger pot, on a medium-low heat fry celery root (chopped in a tiny cubes), chopped carrot, and garlic.

3

Add shiitake mushrooms (including the water they were soaking in). Pour in water or vegetable broth and add salt. Simmer for 2-3h, until stock will get darker. At the end add miso paste and mix it together.

4

Ready stock drain through strainer. Prepare the ramen pasta and other toppings.

Ingredients

 ½ cup dried shiitake mushrooms
 1 ½ cups water or vegetable broth
 1 nori sheet
 2 garlic cloves
 ½ medium celery root
 1 carrot
 2 tbsp miso paste
 1 tsp salt
Toppings
 ramen pasta
 tofu/tempeh
 red cabbage
 shiitake mushrooms

Directions

1

Pour hot water over dried shiitake mushrooms and let it soak for few hours.

2

In a bigger pot, on a medium-low heat fry celery root (chopped in a tiny cubes), chopped carrot, and garlic.

3

Add shiitake mushrooms (including the water they were soaking in). Pour in water or vegetable broth and add salt. Simmer for 2-3h, until stock will get darker. At the end add miso paste and mix it together.

4

Ready stock drain through strainer. Prepare the ramen pasta and other toppings.

Ramen

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

💌 P.

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