Deep and rich in flavors thanks to the mushrooms.
Mushroom ramen with tofu and noodles (photo: photography: Alon Mesika, styling: Naa Kenrak)
A delicious and comforting winter soup with Asian flavors.
The flavor base of this soup is obtained by soaking dried mushrooms in boiling water, the soaking water is filled with great flavor without having to cook the stock on the fire for hours.
The maitake (or mai-taki) mushrooms in the recipe are particularly common mushrooms in Japan.
The name means "dancing mushroom" in Japanese.
They are recognized in traditional Chinese and Japanese medicine as having many medical benefits and an effect on the balance of the body.
In our case, they simply also enrich the soup with a deep flavor together with the shitaki.
The fresh noodles for the soup can be found in a specialty store.
What's special about these noodles is that they don't require cooking at all - just pour hot soup over them and after a few seconds they're ready to eat, but you can also use dried noodles if you can't get them.
A rich variety of raw materials and flavors (photo: photography: Alon Masika, styling: Naa Kanrak)
Vegan ramen (photo: photography: Alon Mesika, styling: Naa Kanrak)
Ingredients
1 package of dried Maitake (or Mai-taki) mushrooms
1 handful of dried shiitake mushrooms
4-5 tablespoons of soy sauce
¼ rosemary
2-3 tablespoons of rice vinegar (optional)
304 cm of fresh ginger root, peeled and sliced
2 baskets of fresh mushrooms of various types (e.g. portobello, shimeji or champignon), thinly sliced
2 thinly sliced green onion stalks
3 packs of fresh wheat noodles in a vacuum or boiled and filtered noodles
To submit:
2 king of the forest mushrooms halved lengthwise
160 grams tofu cut into cubes
A little oil for burning
2 drops sesame oil (optional)
For the conversion table click here >
Preparation
How do you make vegan mushroom ramen?
1 Put the two types of dried mushrooms in a bowl.
Pour over 4 cups of boiling water and soak for an hour, until the water changes color and the mushrooms soften.
2 Remove the mushrooms from the liquid, transfer them to a bowl and squeeze them with your hand, return the liquid that comes out to the liquid bowl.
3 Finely chop the dried mushrooms.
The liquid is poured into a pot through a dense strainer.
Bring to a boil over a medium-high flame, then add the soy sauce, ginger and mirin to the pot.
Taste and adjust seasoning (you can add more soy, mirin or rice vinegar if you want a slightly sour taste).
4 Add the sliced fresh mushrooms and the chopped dried mushrooms to the pot and cook for 3-4 minutes, until all the mushrooms soften.
5
To serve:
oil and sear the King of the Forest mushrooms in a griddle pan for 2-3 minutes on each side until charred.
In a pan with oil for shallow frying, fry the tofu cubes for 3-4 minutes, while stirring until golden.
6 Divide the fresh wheat noodles between serving bowls.
Pour over the soup with the mushrooms.
Put half a sliced king of the forest mushroom, tofu cubes and green onions on top of each dish.
If desired, sprinkle 3-4 drops of sesame oil over each dish and serve.
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