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Charred Leek And Soy Sauce Ramen (vegan Friendly) Recipe

Charred Leek and Soy Sauce Ramen (Vegan Friendly) Recipe
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Serving : 2
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Prepare the ingredients before making Charred Leek and Soy Sauce Ramen (Vegan Friendly) in your home. Then, follow these steps below to serve Charred Leek and Soy Sauce Ramen (Vegan Friendly) for your family or friends.

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

  • 2 servings' worth Vegetarian Chinese noodles (kansui free if possible)
  • The soup
  • 1 tbsp Canola oil
  • 1 clove Garlic
  • 1/2 to 1 stalk The white part of a Japanese leek
  • 1 Onion
  • 600 ml ★ Water
  • 1 tbsp ★ Sake
  • 4 to 5 tablespoons ★ Aged soy sauce
  • 1 pinch ★ Dried cilantro
  • 1 ★ Black pepper
  • 1 ★ Star anise
  • 10 grams ★ Additive-free kombu based dashi stock granules
  • 1 tsp to 1 tablespoon or so Sesame oil
  • Additions Choose any of the following:
  • 1/2 thin root Burdock root
  • 3 cm Carrot
  • 2 leaves Chinese cabbage
  • 4 pieces Aburafu (also called Sendai-fu)
  • 1/2 The green part of a Japanese leek
  • 2 sheets Nori seaweed

How to Make Charred Leek and Soy Sauce Ramen (Vegan Friendly)

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Charred Leek and Soy Sauce Ramen (Vegan Friendly) in your home by yourself.

    Step 1
  • Prepare the ingredients. This is the aged soy sauce I used.
  • Step 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.
  • Step 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).
  • Step 4
  • Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion.
  • Step 5
  • Start bringing a large pot of water to a boil.
  • Step 6
  • Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic.
  • Step 7
  • Add the grated onion.
  • Step 8
  • Measure the ★ ingredients directly into the pan. Leave the heat set to medium.
  • Step 9
  • When it comes to a boil, add the sesame oil. The soup is now finished.
  • Step 10
  • Throw in the aburafu.
  • Step 11
  • Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients.
  • Step 12
  • Fill the ramen bowls with hot water to warm them.
  • Step 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.
  • Step 14
  • Drizzle in 1 tablespoon of the soup, and stir fry quickly.
  • Step 15
  • Throw out the hot water in the ramen bowls, and ladle in the reheated soup.
  • Step 16
  • Drain the cooked noodles well, and put into the soup.
  • Step 17
  • Add the toppings.
  • Step 18
  • Cut the nori into even pieces and place on the ramen to finish.
  • Step 19
  • You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.
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