Vegetarian Homemade Ramen Bowls

Vegetarian Homemade Ramen Bowls Recipe - Not your dorm room ramen!I participated in an Influencer Activation on behalf of Millennial Central for Kirin. I received product samples to facilitate my review as well as a promotional item to thank me for my participation.

Pat and I have a list of countries that we want to visit and I have to admit it’s pretty long. It’s mostly places we haven’t been and a few that were so good we’re aching to repeat them. At the tip top of the list is Japan. I’m absolutely enamored with Japanese culture. Everything from the style to the cuisine to the people – it’s all just so different than any place I’ve ever visited.

Vegetarian Homemade Ramen Bowls Recipe - Easy to make gluten free

This interest in Japan started a long time ago. My dad is an educator and a Fulbright Scholar and did a few exchange trips with other international educators when I was in middle school. Throughout the years, we had several people from Japan stay with us. At that time, I was living in the country in a small town in Wisconsin, so it was very exciting to have a foreign visitor. Our community was pretty isolated and we didn’t get much for diversity – even visitors from out of state for that matter! The other 40 people in my class (that’s right, my graduating class was 41 people!) looked pretty much like me. I loved to read and spent a lot of time reading about faraway places and foreign cultures, but to actually experience it was another story.

Read more and get the recipe after the jump!

Vegetarian Homemade Ramen Bowls Recipe - Not your dorm room ramen!

Luckily, my dad understood the importance of exposing us to different cultures and set up these exchanges. Looking back, I remember the first time one of our visitors cooked us a traditional Japanese meal. I couldn’t believe all the strange-smelling packets of spices. Then I saw the dried seaweed and I just couldn’t believe it! People actually ate that stinky dried green stuff? On purpose?! I remember trying to keep an open mind, but it definitely was far outside my 5th grade comfort zone.

Vegetarian Homemade Ramen Bowls Recipe - Easy to make gluten free

Fast-forward almost 20 years later and I am living in one of the most culturally diverse cities in the world. There are literally five Japanese restaurants within a mile from our home. I think nothing of stopping on the way home from work to grab some sushi. Heck, I even buy sushi at the grocery store if I have a craving and am feeling exceptionally lazy. Japanese culture is all around me.

Pat and I love to cook at home, but one thing that we haven’t tried yet is homemade Japanese food. We were inspired by Kirin Ichiban beer to finally take a swing at creating our own ramen at home. Ramen is totally blowing up the food scene here in San Francisco. Make no mistake though, this isn’t your little brother’s dorm room ramen recipe. This is a start-to-finish made from scratch version that is definitely a little involved but worth every bit of work for the salty umami-ness (yes, I know I made that up) of it.

Vegetarian Homemade Ramen Bowls Recipe - Paired with Kirin Japanese BeerThis recipe was inspired by a handful of different ramen recipes I have been gathering on Pinterest, but mostly this recipe by Goop and this one by The Curvy Carrot. We paired our delicious homemade ramen with Kirin Ichi-ban Beer, which was the perfect complement. It was crisp and refreshing and didn’t overpower the flavors of the ramen. Kirin is a 100-percent malt, first-press beer, which means only the first, purest strain of malt is used. Pat had the traditional Kirin Ichiban and I had Kirin Light. I was pleasantly surprised that a light beer with only 95 calories could be so nice to drink – a girl’s gotta watch her figure you know.

Vegetarian Homemade Ramen Bowls
 
Serves: 4-6
Ingredients
  • For the Sesame Tare:
  • 1 c. sesame seeds, toasted
  • 2 T. of soy sauce or tamari
  • ¼ c. sugar
  • ⅓ c. chili oil
  • ½ c. sesame paste or peanut butter
  • 1 inch piece of ginger, peeled and roughly chopped
  • 1 spring onion, thinly sliced
For the Broth:
  • 8 c. boiling water
  • 1 oz. dried porcini mushrooms
  • 1 T. olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 2 T. of miso (I used red)
  • 2 T. soy sauce or tamari
  • 2 c. vegetable broth
  • 3 cloves garlic, minced
  • 1½ inch piece of fresh ginger, sliced
For the bamboo
  • 200g canned and drained bamboo
  • 1 tsp. sesame oil
  • 1 T. soy sauce
  • 2½ tsp. sugar
  • Pinch or two of chili flakes, to taste
For the tofu:
  • 8 oz. extra-firm tofu, thinly sliced
  • 1 T. sesame oil
For the fixings:
  • 8 ounces ramen noodles (in a pinch, you can buy the easy Maruchan kind and discard the spice packet)
  • 4 large eggs, soft boiled and gently peeled
  • 3-4 green onions, thinly sliced
  • Handful of bean sprouts, blanched
  • 4-6 baby bok choy, sliced in half and blanched
Instructions
  1. Make the sesame tare (a seasoning base for the mushroom broth)
  2. Combine all ingredients in a food processor and process until smooth.
Make the Broth:
  1. In large bowl, combine the boiling water and the dried mushrooms and let soak 15 minutes. Strain the mushrooms through a sieve. Reserve both the soaking water and the porcini, slice once cool.
  2. In a large saucepan or Dutch over, heat the olive oil over medium heat. Add the onion and carrot, sauté 2 minutes.
  3. In a small bowl, whisk together the miso and soy sauce (or tamari if you're gluten free).
  4. Add the miso mixture, mushroom liquid, veggie broth, garlic, and ginger to your veggies and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
  5. Strain the broth over a bowl to remove the solids and discard them. Return to pain over medium heat and bring to a boil. Remove from heat.
Make the bamboo
  1. In a skillet, heat 1 tsp. sesame oil over medium and stir-fry the bamboo until dry. Add the soy sauce, sugar and chili flakes and cook until dry. Watch carefully as they will burn quickly!
Make the tofu:
  1. Heat 1 tablespoon of the sesame oil in a large skillet or sauté pan over medium-high heat. Add the tofu and cook until crispy and golden. Flip to ensure even cooking, about 5-8 minutes total.
Assemble the ramen:
  1. Before you begin, have everything laid out so you can work quickly. Have the pot of broth warm on the stove.
  2. Heat a large pot of water to boiling and cook the ramen according to package direction or until tender (about 8 minutes). Drain and remove from heat.
  3. Divy up broth between your serving bowls and equally divide the sesame tare between them. Whisk to combine. Add the cooked ramen. Top each bowl with mushrooms, soft-boiled eggs, bamboo shoots, tofu, and green onions.
Cooking Tips: Since this meal is involved, you could prepare it over two days. You can make the sesame tare ahead of time, make the broth and keep it in the fridge overnight, and drain and slice the tofu.

 

The lovely Candace Kumai for Ichiban Beer

Photo via Kirin Ichiban

 

P.S. – If you’re looking for more Asian-inspired recipes to pair with Kirin, celebrity chef Candice Kumai (think Top Chef) is Kirin’s new brand ambassador and will be sharing some on Facebook!

 

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