What you need to know about Ramen!
With its roots as a Chinese noodle dish, ramen spread to Japan and integrated with the local food-culture. In 1859 Japan opened its ports to the world, bringing in linguistic interpreters from China and Western countries. Foreign settlements were set up in Japan’s major port towns, where Chinese restaurants began to line the streets. This gave way to the formation of China Town. There, the Chinese noodle dish that would later become the source of Japanese ramen was served. In time, the Japanese locals began to eat at these Chinese establishments, some of which began to set up their own independent operations, selling noodles from carts (or yatai) on the streets. The difference with Japanese ramen and the Chinese noodles can be seen in the soup stock, or dashi. The soup used for Chinese noodle dishes is used in several other Chinese soup dishes, whereas the soup stock used in Japanese ramen was created with only ramen in mind. Being a treasure-trove of umami, with anywhere from five to up to forty different ingredients used to make it, that’s one reason why ramen soup has drawn attention from around the world.
Recipe
Clic on the following steps bellow to learn how to cook some delicious healthy vegan ramen at home!
Heat the avocado oil in a large pot on medium-high heat.
Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
Next, add the dried shitake mushrooms and saute for another 2 minutes.
Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
Serve with some steamed baby spinach, chopped green onion and fresh cilantro.
Enjoy!
