Vegansoulicious Ramen for those winter nights ahead!

Shiitake mushrooms are heavenly and the perfect base for a creamy, comforting homemade vegan ramen for those winters nights up ahead ❤️
It’s so easy guys and all pops into a blender and simply garnish!
The only real cooking you do is boiling some noodles 🤷🏽‍♀️
Let’s get Started!

* FIRST – Sauté Garlic & Shallots! 

Broth
  • 4 cups of dried shiitake mushrooms (from which you will get 4 cups of broth once soaked)
  • First let’s soak the dried shiitake mushrooms in 6 cups of warm water for around 15 minutes.

Soup

Place all the ingredients below in a blender with 4 cups of shiitake broth and that’s the soup base done!

1/4 cup roasted sunflower seeds

• 3 soaked shiitake mushrooms

 • 3 large shallots

• 4 Cloves of garlic

• 3 Tbsp Red Organic Miso

• 2 Tbsp nutritional yeast

• 2 Tbsp soy sauce

• 2 Tbsp Tamari

• 4 Tsp sesame oil

• 1 Tbsp minced garlic and ginger

1 packet of Japanese Ramen or soba noodles

Heat the soup in a pot until piping hot and boil your Japanese Ramen noodles separately.

Place noodles into a bowl, pour hot soup on top and garnish with the ingredients below.

Garnish

• Chilli oil & Chilli flakes optional

• Sauté okra

• Sliced Shiitake mushroom from the broth

• Spring Onions

• Bean Sprouts

• Tofu

Such a satisfying bowl of goodness 🙏🏾 Even my Japanese hubby approved! 😂

Harusame Salad (Japanese Glass Noodle Salad) 春雨

 

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Harusame is the Japanese name for cellophane noodles or glass noodles. Japanese character kanji for Harusame is 春雨, which means spring (春) and rain (雨). Such a romantic name for noodles ❤️

Words can not explain how tasty this is!!!!

My first attempt making it at my husbands request and he loved it 🤗 Actually he said it “tasted exactly like it did in Japan, and took him right back to his childhood” JOB DONE!

This dish is something we always crave for when weather is warmer. It’s so refreshing and yummy, the perfect summer dish.

Harusame salad has wonderfully bright flavours with lots of refreshing crunchy vegetables.

I guarantee it will become a favourite salad!

It’s all in the prep and then you just throw it all together … You can make this the day before which gives time for the dressing to really marinate and tastes even better once all has infused!

ITS AN EXPLOSION OF FLAVOURS AND A PARTY IN YA MOUTH!

Kids are gonna have a blast making this with you as mine did!

Okay lets do this guys 😋😋😋😋😋😋😋😋😋😋😋😋

Dressing – Combine all these ingredients and set aside 
  • 2 ½ Tbsp soy sauce (use GF soy sauce for GF)
  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp white sesame seeds (roasted/toasted)
Ingredients
  • 4.2 oz Harusame (glass noodles) (4.2 oz = 120 g)
  • 2 Tbsp dried wakame seaweed
  • 1 Persian/Japanese cucumber
  • 1/3 carrot
  • ½ tsp kosher salt ( for sprinkling over veggies)
  • 3 slices vegan ham
  • 2 tsp white sesame seeds (roasted/toasted)

Gather ingredients and prep!

  • Julienned cucumbers, carrots, and vegan ham.
  • Soak the wakame in water for 10-15 minutes, thourouly squeeze the water out and set aside.
  • Sprinkle 2 teaspoons of salt over the carrots and cucumbers and stir, rinse well after 15 mins, this helps soften them.
  •  Follow the packaging instructions to cook harusame (noodles). I used sweet potato starch noodles and boiled for 4 minutes,  rinsed under cold water to remove the starch. I also cut them into smaller lengths as they were very long! But you can use rice noodles etc
  • In a large bowl, add the harusame, vegetables, ham and sesame seeds to the dressing. Make sure its all well coated and pop in the fridge to chill! THE COLDER THE BETTER!

 

EAT LOTS AND ENJOY WITH AN ICE COLD KIRIN ICHIBAN BEER

KANPAI 🙏🏾🍻🌱