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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, charred leek and soy sauce ramen (vegan friendly). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Charred Leek and Soy Sauce Ramen (Vegan Friendly) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Charred Leek and Soy Sauce Ramen (Vegan Friendly) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook charred leek and soy sauce ramen (vegan friendly) using 21 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Charred Leek and Soy Sauce Ramen (Vegan Friendly):
  1. Make ready 2 servings' worth Vegetarian Chinese noodles (kansui free if possible)
  2. Prepare The soup
  3. Take 1 tbsp Canola oil
  4. Take 1 clove Garlic
  5. Prepare 1/2 to 1 stalk The white part of a Japanese leek
  6. Get 1 Onion
  7. Take 600 ml ★ Water
  8. Make ready 1 tbsp ★ Sake
  9. Get 4 to 5 tablespoons ★ Aged soy sauce
  10. Prepare 1 pinch ★ Dried cilantro
  11. Take 1 ★ Black pepper
  12. Prepare 1 ★ Star anise
  13. Get 10 grams ★ Additive-free kombu based dashi stock granules
  14. Make ready 1 tsp to 1 tablespoon or so Sesame oil
  15. Take Additions Choose any of the following:
  16. Prepare 1/2 thin root Burdock root
  17. Make ready 3 cm Carrot
  18. Make ready 2 leaves Chinese cabbage
  19. Get 4 pieces Aburafu (also called Sendai-fu)
  20. Make ready 1/2 The green part of a Japanese leek
  21. Make ready 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.

So that is going to wrap this up for this exceptional food charred leek and soy sauce ramen (vegan friendly) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!