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Ginger & Carrot Ramen (V)

10/23/2020

Serves 4
Prep Time: 20 minutes
Cooking Time: 1 hour

Ingredients:
Ramen Stock

  • 15 ml / 1 Tbsp vegetable oil
  • 2 Rugani carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 5 cm piece of ginger, peeled and sliced
  • 4 garlic cloves with skin on, crushed & cut across
  • 1 clove peeled and finely grated
  • 4 spring onion, cut into 2 cm pieces
  • Coarse sea salt
  • 10 dried shiitake mushrooms, soaked overnight (keep the liquid to add to the stock)
  • 500 ml Rugani 100% Ginger Infused Carrot Juice

Flavourings

  • 45 ml Asian sesame paste, tahini or peanut butter
  • 20 ml soy sauce
  • 20 ml miso paste (GF if required)
  • 60 ml rice wine vinegar
  • 20 ml mirin
  • 20 ml chilli oil or toasted sesame oil

Topping suggestions:

  • Noodles (GF if required), 150 g precooked noodles, per bowl
  • Steamed pak choi or broccoli
  • Thinly sliced shiitake mushrooms, from the broth
  • 100 g of your favourite tofu, per bowl
  • Spring onions thinly sliced
  • Sesame seeds, to garnish

Method:

  • Place all the ingredients for the stock in a large pot. Cook for approximately 1 hour on low heat.
  • Remove the ginger and shitake mushrooms from stock and slice the mushrooms.
  • Add the ramen flavourings and mix well.
  • Add toppings of choice.
  • Serve immediately.