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There’s something undeniably comforting about a steaming bowl of ramen. The rich broth, springy noodles, and symphony of textures and flavors create a culinary experience that transcends mere sustenance. But for those who follow a plant-based lifestyle, the world of ramen can feel a touch off-limits. Fear not, fellow veggie enthusiasts! This recipe for “Symphony of the Shiitake: A Global Fusion Vegan Ramen” is here to rewrite the ramen rulebook.

Get ready to embark on a flavor adventure that draws inspiration from the rich tapestry of Asian cuisine, with a healthy dose of global fusion thrown in for good measure. We’ll be crafting a deeply satisfying vegan broth infused with the earthy magic of shiitake mushrooms, a touch of vibrant Korean kimchi, and a whisper of smoky Spanish paprika. We’ll then layer this flavorful base with perfectly al dente noodles, crisp vegetables, and a sprinkle of nori for an umami explosion.

Here’s everything you need to create this culinary masterpiece in your own kitchen:

Image Source: redd.it

Ingredients:

For the Broth:

1 tablespoon avocado oil

1 large onion, diced

4 cloves garlic, minced

1-inch piece ginger, peeled and grated

1 dried shiitake mushroom, whole

8 ounces mixed dried mushrooms (cremini, oyster, maitake, etc.)

8 cups vegetable broth

1 cup water

2 tablespoons soy sauce (gluten-free tamari for a gluten-free option)

1 tablespoon mirin (Japanese sweet rice wine)

1 tablespoon Korean gochujang (Korean chili paste) (adjust to desired spice level)

1 tablespoon miso paste (white or yellow)

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 sheet toasted nori seaweed

For the Ramen:

12 ounces fresh ramen noodles (or gluten-free ramen noodles for a gluten-free option)

1 cup baby bok choy, halved lengthwise

1 cup sliced shiitake mushrooms

1/2 cup chopped king oyster mushrooms (optional)

1/2 cup chopped green beans, trimmed

1 scallion, thinly sliced (green parts for garnish)

Vegan butter or sesame oil (for coating vegetables)

For the Garnish (Optional):

Marinated soft-boiled vegan egg (recipe below)

Sesame seeds

Chili crisp

Thinly sliced fresh red chili pepper

Kimchi (additional)

Marinated Soft-Boiled Vegan Egg (Optional):

2 vegan eggs (commercially available)

1/4 cup soy sauce

1 tablespoon mirin

1 clove garlic, smashed

Preparation Process:

1. Make the Broth: Heat avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger and cook for an additional minute until fragrant.

2. Infuse the Flavor: Add the dried shiitake mushroom and mixed mushrooms to the pot. Toast them for a minute or two, stirring occasionally, to release their earthy aroma.

3. Build the Base: Pour in the vegetable broth and water, then add the soy sauce, mirin, gochujang, miso paste, smoked paprika, and black pepper. Give everything a good stir to combine. Add the toasted nori sheet and bring the broth to a simmer. Reduce heat to low, cover partially, and let the flavors meld for at least 30 minutes, or up to an hour for an even deeper intensity.

4. While the Broth Simmers (Optional): Prepare the marinated vegan egg. In a small bowl, combine soy sauce, mirin, and smashed garlic. Gently add the vegan eggs and let them marinate for at least 30 minutes, or up to overnight for a deeper flavor. To cook the eggs, bring a pot of water to a boil. Carefully lower the eggs in with a spoon and cook for 7 minutes for a soft-boiled consistency. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs once cool enough to handle and set aside.