Japanese ramen with mushroom broth recipe
Japanese ramen, a dish adored globally, is celebrated for its rich flavors and comforting warmth. Originating from Japan, it has evolved to include various ingredients, suiting different palates. Our version, with a hearty mushroom broth instead of the traditional meat-based one, caters to vegetarians. This eggless vegetarian ramen offers a delightful culinary journey with its cultural significance and delicious taste. Let's start cooking.
Gather the following ingredients
For this recipe, gather two tablespoons of vegetable oil, one onion (thinly sliced), four garlic cloves (minced), one inch ginger (minced), eight cups of vegetable stock, four large portobello mushrooms (sliced), two carrots (sliced), two stalks of celery (chopped), 200 grams of ramen noodles, soy sauce to taste, salt and pepper to taste, green onions and sesame seeds for garnish.
Preparing the mushroom broth
Begin by heating the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic and ginger to the pot. Saute these ingredients until they are soft and fragrant. This process should take about five minutes. The base of your mushroom broth starts here; these aromatics will add depth to your ramen.
Adding vegetables and simmering
To the pot with sauteed aromatics, add the sliced portobello mushrooms along with chopped carrots and celery. Stir well to combine everything together. Pour in eight cups of vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer uncovered for about 20 minutes or until vegetables are tender.
Cooking ramen noodles
While the broth simmers, infusing flavors, prepare the ramen noodles in another pot as per the package instructions. It's important to avoid overcooking them; they should be just al dente. They will soften further once added to the hot broth. This step ensures they maintain the perfect texture when served in your savory mushroom broth, contributing to the overall delight of this dish.
Assembling your bowl
Once your mushroom broth is richly flavored and noodles are cooked al dente, it's assembly time! Divide noodles into bowls, then ladle the hot mushroom broth and vegetables over them. Season with soy sauce, salt, and pepper to taste. Garnish each bowl with green onions and sesame seeds for a crunchy texture contrast. Enjoy your steaming hot homemade vegetarian Japanese Ramen immediately!
