The recipe you've all been waiting for!!!
Nah, but a few of you asked for it, so here it is!
A friend told me a while back about how magical the combination of smoked paprika, miso, and smoked salt is when it comes to replacing the meat flavor in vegetarian recipes. So since ramen is traditionally made with smoked pork belly, I spent a lot of time figuring out how to replicate that flavor while still keeping this recipe plant-based. I think it turned out pretty darn good!
My absolute favorite topping for this is Magic City Ferments kimchee. Its bright, crunchy, with just the right level of acidity that balances out the rich, smokey flavor of the ramen perectly.
I hope you enjoy this recipe as much as we do. Please let me know if you give it a try- tag me on Instagram and show me your ramen pics! @spiffy_eats
1. To a medium sized sauce pan add first 9 ingredients, whisk together until combined, and bring to a boil. Reduce heat and simmer for 30 minutes -1 hour.
2. Add in your veggies and ramen noodles. Bring to a slow boil and use a pair of tongs to keep the noodles separated as they cook (this is especially important if you're using the rice noodles that I use). Slow boil the noodles and veggies for 3 minutes.
3. Reduce heat to a simmer (no big bubbles, just gentle simmering water).
4. If using an egg, crack the egg into a small bowl or cup. Then very gently drop it into the simmering soup. Cook until it reaches your desired doneness. (I cook mine until the yolk gets slightly cooked, but still visibly runny somewhere between 4-6 minutes).
5. Top with your desired toppings and enjoy! (Magic City Ferments kimchee is my favorite topping!)
**to get a pretty sunny side up egg in your ramen, once you add it to the simmering soup DO NOT STIR! And use a slotted spoon to remove into a separate small bowl. After pouring your soup into your bowl, then gently add the egg to your soup bowl.
**This recipe is plant-based or vegetarian if you opt for adding an egg on top like I usually do.