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Charred Leek and Soy Sauce Ramen (Vegan Friendly)
Charred Leek and Soy Sauce Ramen (Vegan Friendly)

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We hope you got benefit from reading it, now let’s go back to charred leek and soy sauce ramen (vegan friendly) recipe. To make charred leek and soy sauce ramen (vegan friendly) you need 21 ingredients and 19 steps. Here is how you do that.

The ingredients needed to cook Charred Leek and Soy Sauce Ramen (Vegan Friendly):
  1. You need 2 servings' worth Vegetarian Chinese noodles (kansui free if possible)
  2. Take The soup
  3. Prepare 1 tbsp Canola oil
  4. Use 1 clove Garlic
  5. Use 1/2 to 1 stalk The white part of a Japanese leek
  6. Provide 1 Onion
  7. Prepare 600 ml ★ Water
  8. Use 1 tbsp ★ Sake
  9. Take 4 to 5 tablespoons ★ Aged soy sauce
  10. Get 1 pinch ★ Dried cilantro
  11. Provide 1 ★ Black pepper
  12. You need 1 ★ Star anise
  13. Take 10 grams ★ Additive-free kombu based dashi stock granules
  14. Provide 1 tsp to 1 tablespoon or so Sesame oil
  15. Provide Additions Choose any of the following:
  16. Use 1/2 thin root Burdock root
  17. Take 3 cm Carrot
  18. You need 2 leaves Chinese cabbage
  19. Use 4 pieces Aburafu (also called Sendai-fu)
  20. You need 1/2 The green part of a Japanese leek
  21. You need 2 sheets Nori seaweed
Instructions to make Charred Leek and Soy Sauce Ramen (Vegan Friendly):
  1. Prepare the ingredients. This is the aged soy sauce I used.
  2. Finely chop the white part of the leek, and slice the green part. Chop up the garlic very finely. Shave the burdock root thinly. Julienne the carrot, and cut the Chinese cabbage into strips.
  3. Grate half the onion, and finely chop the other half (if you are using a sweet onion or onions with a lot of water, adjust the amount of soy sauce added later).
  4. Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion.
  5. Start bringing a large pot of water to a boil.
  6. Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic.
  7. Add the grated onion.
  8. Measure the ★ ingredients directly into the pan. Leave the heat set to medium.
  9. When it comes to a boil, add the sesame oil. The soup is now finished.
  10. Throw in the aburafu.
  11. Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients.
  12. Fill the ramen bowls with hot water to warm them.
  13. Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot. Add the Chinese cabbage after 30 seconds and continue stir frying.
  14. Drizzle in 1 tablespoon of the soup, and stir fry quickly.
  15. Throw out the hot water in the ramen bowls, and ladle in the reheated soup.
  16. Drain the cooked noodles well, and put into the soup.
  17. Add the toppings.
  18. Cut the nori into even pieces and place on the ramen to finish.
  19. You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.

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