Can we just talk about my new found love for Ramen and how much money I’ve spent Postmating it? UNTIL NOW. It’s great for a sick day, a rainy day, a hungover day or a SunDAY. Or, any day. Don’t get it twisted – Vegiholic Ramen is nothing like that 99 cent crap that’s high in fat and sodium (the kind broke college kids made popular). Check out why.
Our Vegiholic Ramen is a created with a combination of our homemade mushroom stock, Kombu, mushrooms, ginger, turmeric and either Kelp or Shirataki noodles. Don’t feel confused if you’re unfamiliar with some of the ingredients! Here’s a quick breakdown:
KOMBU is a type of Japanese seaweed used in stocks. It is considered the nutritional powerhouse from the sea.
KELP VS. SHIRATAKI:
Though both of these noodles are vegan and gluten free, Kelp noodles contain sodium whereas Shirataki are totally SANS SODIUM. Shirataki noodles are a ZERO-CALORIE food (believe it!). They are derived from the Japanese konjac yam and naturally don’t contain calories as the starch they are made of is an indigestible fiber. If using Shirataki noodles in our Vegiholic Ramen, quick boil for 2 minutes before adding to the broth.
We chose to use royal mushrooms but if you can’t find royal mushrooms, any type of mushroom will work! Feel free to add protein to your Vegiholic Ramen! Tofu or a poached egg are great options. This recipe is VEGAN without the egg and our dish is naturally gluten-free. Add a splash of sriacha or sambal to give it a kick!
CAUTION: Because we use turmeric in this recipe, take note that turmeric DOES stain! Watch your cutting boards and especially your fingers – you don’t want Cheetos fingers. But, as a bonus, you don’t have to peel the turmeric or ginger root because it’s part of your stock!
Embarrassing moment: I didn’t know scallions were the same thing as green onions when produce shopping. Jeanine filled me in later. COOL.
**DRANKS: Kirin (or your choice of gluten-free beer!) and chilled Nigori sake.**