Umami Magic in a Bowl of Bliss – Vegan Vegannett Ramen
This vegan ramen is a harmonious fusion of Japanese tradition and creative seasoning: an aromatic broth with Vegannett Shii-Take, fine glass noodles, pan-fried tofu, crisp vegetables, and a refined sake-soy sauce. Enhanced with nori, sesame oil, and a hint of chili, it creates a bowl full of flavor, warmth, and well-being – perfect for gourmets who love vegan cuisine.
🥣 Ingredients
- Vegannett Shii-Take
- Scallions
- Tofu
- Carrots
- Glass noodles
- Vegetable broth
- Sesame oil
- Sake
- Brown cane sugar
- Nori seaweed
- Sesame seeds
- Shiitake mushrooms (alternatively brown button mushrooms)
- Soy sauce
- Chili (red)
- Corn
👩🍳 Preparation
- Mix vegetable broth with Vegannett and heat.
- Slice tofu.
- Stir soy sauce, cane sugar, and sake in a pot and reduce slightly.
- Cut carrots into thin strips.
- Slice chili.
- Bring water to a boil in a pot.
- Score the skin of the mushroom caps into 8 parts with a sharp knife. Do not cut too deep, just lightly score! The skin should now come off easily.
- Peel off the skin crosswise. Gently simmer mushrooms, tofu, and carrots in the sauce for another 5 minutes.
- Add noodles to the boiling water.
Serving:
- First, add some of the sauce to the bottom of the bowl.
- Add about 1 tbsp sesame oil. Then place noodles and pour in the broth-Vegannett mix.
- Cut nori seaweed into large strips and place them among the noodles.
- Finely chop scallions and distribute with chili over the noodles.
- Add mushrooms and carrots. Garnish with sesame seeds at the end.