Vegetarian ramen
Ingredients for 4 portions
For the ramen concentrate (approx. 6 servings):
- *200 ml Kikkoman naturally brewed soy sauce
- 3 dried tomatoes
- 4-5 pieces of dried mushrooms (e.g. porcini, mushrooms, shiitake mushrooms)
- 1 clove of garlic
- 1 small piece of leek (approx. 3 cm)
- 1 small piece of ginger (approx. 1 cm)
- 1 tbsp instant veg stock
- 4 tbsp of sugar
- 1 pinch of freshly ground black pepper
For the seasoning mix:
- 120 ml vegetable stock
- *3 tbsp Kikkoman naturally brewed soy sauce
- 1 tsp sugar
- 3 tsp cornflour or potato starch
For the vegetable topping:
- 1 small red, green and yellow pepper each (approx. 120 g each)
- 120 g oyster mushrooms
- ¼ Iceberg lettuce (approx. 120 g)
- 1 tbsp olive oil
For the sesame ramen soup:
- 200 g ramen noodles
- 4 x 3 ½-4 tbsp Concentrate for ramen soup - use vegetable stock instead of meat stock
- 8 tbsp white roasted sesame, ground
- 2 tsp. chilli sauce (or Sambal Oelek)
- 2 tsp sesame oil
- 1.4 litres of hot vegetable stock
- 2 tsp sesame seeds for sprinkling
*Alternatively Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.
Preparation
1. For the ramen concentrate add soy sauce, dried tomatoes and mushrooms, leave to marinate overnight.
2. Peel and finely chop the garlic. Wash the leek and cut into fine rings.
3. Peel ginger, cut into slices, bring to the boil with garlic, leek, instant veg stock, sugar, pepper and soy sauce mixture.
4. Remove Ramen concentrate from the stove, let it cool down and pour through a fine sieve.
5. Mix all ingredients for the seasoning mixture.
6. For the vegetable topping, halve the peppers, remove seeds and webs, wash peppers and cut them into 5-6 mm thin strips. Clean the oyster mushrooms and cut into strips as well. Pluck iceberg lettuce into bite-sized pieces, wash and spin dry.
7. Heat olive oil in a pan, add bell peppers and oyster mushrooms and sauté. Add the iceberg lettuce with the seasoning mixture and fry everything briefly together.
8. Cook the noodles for the ramen soup according to the packet instructions. Put 3 ½-4 tbsp ramen concentrate, 2 tbsp ground sesame seeds, ½ tsp chilli sauce and ½ tsp sesame oil into four Donburi bowls and pour 350 ml of hot vegetable stock over each.
9. Drain the noodles well and add them to the stock. Put the vegetables as topping on top, sprinkle with sesame seeds and serve.
Used products in this recipe
Ingredients for 4 portions
For the ramen concentrate (approx. 6 servings):
- *200 ml Kikkoman naturally brewed soy sauce
- 3 dried tomatoes
- 4-5 pieces of dried mushrooms (e.g. porcini, mushrooms, shiitake mushrooms)
- 1 clove of garlic
- 1 small piece of leek (approx. 3 cm)
- 1 small piece of ginger (approx. 1 cm)
- 1 tbsp instant veg stock
- 4 tbsp of sugar
- 1 pinch of freshly ground black pepper
For the seasoning mix:
- 120 ml vegetable stock
- *3 tbsp Kikkoman naturally brewed soy sauce
- 1 tsp sugar
- 3 tsp cornflour or potato starch
For the vegetable topping:
- 1 small red, green and yellow pepper each (approx. 120 g each)
- 120 g oyster mushrooms
- ¼ Iceberg lettuce (approx. 120 g)
- 1 tbsp olive oil
For the sesame ramen soup:
- 200 g ramen noodles
- 4 x 3 ½-4 tbsp Concentrate for ramen soup - use vegetable stock instead of meat stock
- 8 tbsp white roasted sesame, ground
- 2 tsp. chilli sauce (or Sambal Oelek)
- 2 tsp sesame oil
- 1.4 litres of hot vegetable stock
- 2 tsp sesame seeds for sprinkling
*Alternatively Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.
