In large Spanish cities, ramen is already more popular than garlic soup.
The saturation with this dish - and the many mediocre versions that are served out there - has led us to view it with some suspicion, but interesting things continue to happen in its universe.
Don't worry, there won't be another badge on the
paitan
broth , the
chintan
, the
menma
and the
kamaboko
: what we want to talk about is meatless ramen.
Umami Plant Based is the project of Mike Davis and Julieta Muzzillo, which serves dinner at the Sopa café in Barcelona on Thursdays and Fridays.
In addition to serving
baos
,
gyoza
and other Asian delicacies, its main objective is to demonstrate that Japanese noodle soup can be equally or tastier by preparing it only with plant-based ingredients.
If you want to see how they do it, and at the same time learn their formula for doing it at home - they even prepare the noodles, although you can use purchased ones without a problem -, watch the video above.
Homemade Umami Plant Based Ramen
Ingredients
For 4 people
400 g ramen noodles
dashi broth
8-10 dehydrated shiitakes
20 g dehydrated kombu seaweed
1.5 l of water
Tare
90 g peanut butter
110 g raw tahini
90 g red miso
50 g soy sauce
50g doubanjiang (spicy bean paste)
30 g mirin
15 g brown sugar
Optional toppings
Tofu, seitan, roasted mushrooms, roasted tomato, caramelized onion, corn or nori seaweed
Sesame seeds
Chopped Chinese onion
Spicy, black garlic or Sichuan oil
Instructions
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elcomidista@gmail.com
.
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