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This is a recipe for a deeply flavorful and comforting vegan miso ramen, made completely from scratch. It features chewy, homemade noodles in a rich shiitake mushroom and miso broth, topped with fresh bean sprouts and green onions. The entire process is a mindful culinary experience, resulting in a restaurant-quality bowl of ramen at home.
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Make alkaline water with baking soda, then mix it with bread flour in a food processor to form a dough. → Knead the dough using a pasta machine until smooth, then roll it into a thin sheet and cut it into noodles. → Prepare the soup by simmering shiitake mushrooms, garlic, miso, and other seasonings in water. Add bean sprouts. → Boil the fresh noodles for 1 minute and drain well. → Assemble the ramen by placing noodles in a bowl, pouring the hot soup over, and garnishing with green onion and chili threads.
Make alkaline water with baking soda, then mix it with bread flour in a food processor to form a dough. → Knead the dough using a pasta machine until smooth, then roll it into a thin sheet and cut it into noodles. → Prepare the soup by simmering shiitake mushrooms, garlic, miso, and other seasonings in water. Add bean sprouts. → Boil the fresh noodles for 1 minute and drain well. → Assemble the ramen by placing noodles in a bowl, pouring the hot soup over, and garnishing with green onion and chili threads.
This is a recipe for a deeply flavorful and comforting vegan miso ramen, made completely from scratch. It features chewy, homemade noodles in a rich shiitake mushroom and miso broth, topped with fresh bean sprouts and green onions. The entire process is a mindful culinary experience, resulting in a restaurant-quality bowl of ramen at home.
To make a kansui substitute, add 10g of baking soda and 100g of water to a small pot and bring it to a boil.
In a food processor, add 200g of bread flour and 1/2 tsp of salt.
While the food processor is running, slowly pour in the hot baking soda water. Process until the mixture forms a crumbly dough.
Transfer the dough to a bowl and knead by hand for a minute until it comes together into a rough ball.
Using a pasta machine on its widest setting, repeatedly pass the dough through, folding it in half each time. Continue this process until the dough becomes smooth and elastic.
Making your own alkaline water with baking soda is a simple way to achieve the classic chewy texture of ramen noodles.
The pasta machine is essential for developing the gluten in the dough properly and achieving a smooth, consistent texture.
Tossing the fresh noodles in starch (like tapioca starch) is a crucial step to prevent them from clumping together.
The creator notes that you can use any vegetables you like in the soup, so feel free to experiment based on what's in season.
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