24.01 WS Memories and recipes

Thank you so much to everyone who joined today’s vegan ramen cooking event!

A big thank-you as well for showing up with so much enthusiasm and really thinking about what to bring to mix and match with the miso base 😁

We made a mildly spicy peanut miso ramen, and I’m sharing the recipe here so you can easily recreate it at home. There was a great mix of toppings to choose from, such as vegan pickles, Italian corn 🌽, grilled zucchini, garlic and ginger aubergine, mushrooms, fried lotus root, caramelized onion and a refreshing lemongrass coconut salad.

Fried Lotus Root

Ingredients

• 250 g fresh lotus root, peeled, soaked, and sliced into 8 pieces

• 1 tbsp soy sauce

• 5 g dark soy sauce (for color)

• 3 tbsp spelt flour

• 3 tbsp cornstarch (to add just before frying)

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp Italian herb mix

• About 50 g oil, for shallow frying

Instructions

1. Peel and soak the fresh lotus root, then slice it into 8 even pieces.

2. Marinate the lotus root with the soy sauce and dark soy sauce. Mix well and let it sit for a few minutes.

3. In a bowl, combine the spelt flour, garlic powder, salt, and Italian herb mix.

4. Coat the marinated lotus root evenly in cornstarch, pressing lightly so the coating sticks.

5. Heat the oil in a pan over medium heat.

6. Shallow-fry the lotus root until golden brown and crispy on both sides.

Noodle suggestion:

• For today’s ramen, each bowl was served with half white wheat noodles and half buckwheat noodles, giving a mix of textures and flavors.

• These fried soba /Udon works just fine.

How to make Peanut Miso ramen

Step1

Daikon Broth (Vegan)

This broth makes 8 servings.

If you prefer, you can skip this broth recipe and use any vegan broth instead.

Ingredients

• 400 g daikon radish, sliced into 8 pieces

• 2000ml water

• 1 large carrot, cut into chunks

• 2 tbsp vegan stock powder (any mild or neutral flavor)

• 2 tbsp vegan mushroom sauce (sweet soy sauce)

• 2 tbsp raw cane sugar

• Water, enough to cover the vegetables

Instructions

1. Add the daikon radish, carrot and water to a pressure cooker.

2. Add the vegan stock powder, vegan mushroom sauce, and raw cane sugar. Stir gently to combine.

3. Seal the pressure cooker and cook for 12 minutes.

4. Carefully release the pressure. The broth is ready.

5. Gently scoop out the vegetables and use them as toppings for the ramen.

Alternative method (without pressure cooker):If using a regular pot, simmer the broth gently for about 1 hour, or until the vegetables are very tender and the broth is flavorful.

This recipe is for the broth only. Miso is not included. Please add it in the next step.

Step2

Peanut Miso Ramen Premix

This premix serves 8 portions and is added to the broth just before serving.

Ingredients

• 200 g dark miso

• 40 g gochujang

• 80 g peanut butter

• 2 tbsp roasted sesame oil

• 2 tsp chopped garlic

• 2 tsp chopped ginger

Instructions

1. In a container, combine the dark miso, gochujang, peanut butter, roasted sesame oil, garlic, and ginger.

2. Mix well until smooth and evenly blended.

3. (Store the premix in an airtight container in the refrigerator until ready to use.)

To serve:Just before serving the ramen, dissolve the peanut miso premix into the hot broth. Stir well until fully incorporated. Do not boil after adding the miso.

• Single-Serving Peanut Miso Ramen Example:

  • Broth: 250 g vegan broth

  • Miso premix: 45 g (Peanut Miso Ramen premix)

  Dissolve the 45 g miso premix into the 250 g hot broth. The soup will be quite salty on its own, but it will be balanced once you add boiled noodles and fresh toppings. Serve immediately.

  

You can check out the recipe of this crispy onion chili oil here.

• The exact recipe for today’s salad isn’t available, but the this is a similar version that captures the flavors and style.

The next event may be announced at short notice and could take place on an upcoming Friday night, so keep an eye out. The following event is already planned for February 1st.

Have a relaxing evening, and see you again very soon! 🍜✨