As you probably already know, I'm obsessed with ramen. Sitting down to a steamy bowl of noodles is a near-religious experience for me. I like the instant packages, but nothing beats a bowl of noodles with a lovingly-prepared, homemade broth.
So naturally, I freaked out when I saw the "Rockin' Ramen" feature by Melissa Feineman in the June issue of VegNews. The feature offers a recipe for homemade Veggie Ramen Stock, Shoyu Sauce, Sesame Ginger Seitan, and two types of ramen — Classic Shoyu Ramen and Comforting Miso Ramen.
I plan to try both types, but I opted to start with the Classic Shoyu Ramen:
The broth is combination of homemade stock (made from carrots, celery, kombu, and shitake mushrooms) and shoyu sauce (a ginger-garlic infused sesame soy sauce). I used plain ramen noodles from the Asian market, and I added the sesame seitan and extra dried shitakes for fun. The bowl is topped with nori and green onion.
I literally made myself sick on this stuff! It was so good that I ate way more than I should have, and then I was so full, I had to lay down for awhile. Tomorrow, when I eat the leftovers, I'll try a little better to stop when I'm full. But I'm not making any promises.
In the past when I've posted about ramen, I've had a few comments from people wondering where they can find vegan instant ramen. Try your local Asian market, if you've got one. The place by my house has hundreds of ramen flavors, and I'd say, nearly one-third are vegan. Many are artificial beef or artificial chicken, and some have lower-cal rice noodles over the traditional fried ramen. But if you can find plain noodles, try making your own broth free of MSG and other additives.