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Vegan Umami Ramen

Vegan Umami Ramen
Contributed by
Urban Forager

SHORT DESCRIPTION

Have you heard of Umami? You’re probably familiar with the other 4 taste senses (sweet, bitter, sour, and salty) but did you know about the 5th one Umami? Umami is a savoury taste, that gives food “depth of flavour”.

INGREDIENTS 

  • cooking oil – adjust depending on the depth you like in your broth
  • 1 medium shallot, very finely minced
  • 2 tbsp garlic, minced
  • 2 tsp ginger, minced
  • 3 dried or fresh shiitake mushrooms sliced very thinly
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp cooking sake
  • 3 tbsp Urban Forager Umami Broth Concentrate
  • 2 cups water
  • 2 bunches or 180g dried ramen noodles

 

Toppings:

  • 200 g Firm tofu 0.5cm slices
  • 2 tbsp chutney and add 2-3 tsp of minced ginger
  • 2 tbsp soy sauce
  • chilli flakes (optional)
  • 1 small bunch bok choy, washed and end cut off
  • 2-3 tsp Chilli oil
  • 1 spring onion chopped – greens and whites separated

DESCRIPTION

  1. Heat a large pot of boiling water

  2. Blanch the bok choy in this pot for about 2 minutes. Place in ice bath to shock it and to stop it cooking. Set aside and leave the hot water for the noodles.

  3. Heat a fry pan on medium heat, add oil and bring up to temperature

  4. Pan fry sliced tofu until crispy on the outside

  5. Mix chutney, soy sauce, and chili flakes (to taste) together. Brush mixture on the outside of the tofu until evenly coated and sticky. Set aside.

  6. Now for the broth, in a medium saucepan, add cooking oil and set to medium heat. Adjust oil to your own liking, I used about 1 tbs here.

  7. Saute shallot until soft and transparent

  8. Add garlic and ginger and stir until fragrant

  9. If you are using dried shiitake mushrooms, re-hydrate in hot water. Keep this mushroom broth to add to, it adds a nice umami to the broth

  10. Add shiitake and its mushroom broth to the pan

  11. Add Urban Forager Umami Broth Concentrate and create a paste with the aromatics

  12. Add soy sauce, mirin, sake and stir until the paste has heated up and started to slightly sizzle

  13. Deglaze the pan with water. Taste and adjust water content depending on how salty you like the broth. Note: ramen is traditionally very salty and oily.

  14. Simmer on low heat, do not let it boil. While simmering, add the whites of your spring onion to the broth. This should cook through while you are cooking your noodles.

  15. In the same saucepan you blanched the bok choy, cook the ramen noodles per packet instructions, or a minute less if you like it harder.

  16. Once noodles are ready, strain and serve into bowls.

  17. Ladle in the broth until it just covers the noodles

  18. Place the bok choi, sweet soy tofu, the greens of spring onions, chili oil, and any other desired topping. Enjoy!

Method

Buy Ingredients add all to cart

  • Organic Vegan Umami Broth 240g
    $21.95
    .
    .
    .
    SKU:
    CAVEGUB2.240
    Weight:
    0.55 KGS
    _custom_filter_size:
    Grocery 2kg or less
    _custom_filter_orgnat:
    Organic
    _custom_energy:
    162
    _custom_protein:
    1.8
    _custom_totalfat:
    1.7
    _custom_satfat:
    0.2
    _custom_carbs:
    2.7
    _custom_sugars:
    2.4
    _custom_sodium:
    3800
    _custom_servsize:
    15
    _custom_allergens:
    Contains: Soy. May be present: Gluten and sesame.
    _custom_filter_origin:
    Australia
    _custom_dietary_filter:
    Dairy Free
    _custom_dietary_filter:
    Egg Free
    _custom_dietary_filter:
    Organic
    _custom_dietary_filter:
    Vegan
    _custom_dietary_filter:
    Vegetarian
    $21.95
    Qty in Cart: 0
    Quantity:
    Price:
    $21.95
    Subtotal:

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