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Charred Leek and Soy Sauce Ramen (Vegan Friendly)
Charred Leek and Soy Sauce Ramen (Vegan Friendly)

Before you jump to Charred Leek and Soy Sauce Ramen (Vegan Friendly) recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

Enjoying healthy foods can make all the difference in how we feel. We have a tendency to feel way less gross when we increase our daily allowance of nutritious foods and lower our consumption of processed foods. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Deciding on healthier food choices can be challenging if it is snack time. Finding snack foods that will help us feel better and enhance our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?

If you’re looking for a quick snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain toast can give you that added boost you need to get going. When you need a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain choices.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to charred leek and soy sauce ramen (vegan friendly) recipe. To make charred leek and soy sauce ramen (vegan friendly) you only need 21 ingredients and 19 steps. Here is how you do that.

The ingredients needed to cook Charred Leek and Soy Sauce Ramen (Vegan Friendly):
  1. Provide 2 servings' worth Vegetarian Chinese noodles (kansui free if possible)
  2. Use The soup
  3. You need 1 tbsp Canola oil
  4. Prepare 1 clove Garlic
  5. Get 1/2 to 1 stalk The white part of a Japanese leek
  6. Take 1 Onion
  7. Prepare 600 ml ★ Water
  8. Prepare 1 tbsp ★ Sake
  9. You need 4 to 5 tablespoons ★ Aged soy sauce
  10. You need 1 pinch ★ Dried cilantro
  11. You need 1 ★ Black pepper
  12. Provide 1 ★ Star anise
  13. Take 10 grams ★ Additive-free kombu based dashi stock granules
  14. Prepare 1 tsp to 1 tablespoon or so Sesame oil
  15. Take Additions Choose any of the following:
  16. Take 1/2 thin root Burdock root
  17. Get 3 cm Carrot
  18. You need 2 leaves Chinese cabbage
  19. Use 4 pieces Aburafu (also called Sendai-fu)
  20. Provide 1/2 The green part of a Japanese leek
  21. Prepare 2 sheets Nori seaweed
Instructions to make Charred Leek and Soy Sauce Ramen (Vegan Friendly):
  1. Prepare the ingredients. This is the aged soy sauce I used.
  2. Finely chop the white part of the leek, and slice the green part. Chop up the garlic very finely. Shave the burdock root thinly. Julienne the carrot, and cut the Chinese cabbage into strips.
  3. Grate half the onion, and finely chop the other half (if you are using a sweet onion or onions with a lot of water, adjust the amount of soy sauce added later).
  4. Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion.
  5. Start bringing a large pot of water to a boil.
  6. Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic.
  7. Add the grated onion.
  8. Measure the ★ ingredients directly into the pan. Leave the heat set to medium.
  9. When it comes to a boil, add the sesame oil. The soup is now finished.
  10. Throw in the aburafu.
  11. Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients.
  12. Fill the ramen bowls with hot water to warm them.
  13. Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot. Add the Chinese cabbage after 30 seconds and continue stir frying.
  14. Drizzle in 1 tablespoon of the soup, and stir fry quickly.
  15. Throw out the hot water in the ramen bowls, and ladle in the reheated soup.
  16. Drain the cooked noodles well, and put into the soup.
  17. Add the toppings.
  18. Cut the nori into even pieces and place on the ramen to finish.
  19. You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.

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