Classic Japanese Vegetarian Ramen
Do you think Japanese ramen is always made with lots of pork? Think again! This vegetarian ramen from Isabel Boerdam’s Vegabijbel is just as delicious.
Isabel writes in her book: “My dear colleague Lieske is a true ramen fanatic. Before she came to work with me, I honestly had never heard of ramen. That simply wasn’t possible, of course, so together we made an entire series of ramen dishes. Since then, I’ve become a true fan. This is her classic.”
Method:
1. Put your tofu cubes in a bowl with the hoisin sauce and leave to marinate until later use.
2. Remove the bottom of the pak choi and rinse the stalks under cold water. Cut the green leaves and white stalks of the pak choi into strips.
3. Heat some oil in the frying pan and fry the mushrooms. Set the fried mushrooms aside and heat some more oil in the pan. Fry the marinated tofu cubes for 4 minutes over medium heat.
4. Meanwhile, cook the ramen noodles for about 2 minutes in boiling water (not in stock!). Drain and rinse with cold water. Set aside until later use.
5. In the saucepan, heat the mushroom stock over medium heat until just below boiling point.
6. Meanwhile, assemble the bowls by dividing the ramen, fried mushrooms, tofu cubes, pak choi and bean sprouts between them. Peel the eggs and cut them in half. Place two halves in each bowl.
7. Finally, pour the stock into the bowls. Garnish with the nori flakes and black sesame seeds.
Tip: Marinate the tofu cubes a day in advance so the tofu can properly absorb all the flavours of the marinade.
Title: Vegabijbel
Author: Isabel Boerdam
Price: €31,99
Publisher: Carrera Culinair
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