Vegan Ramyeon is the Korean version of Ramen. Usually it's made with instant noodles and flavourings but we decided we wanted a vegan (and healthy) version.
We originally researched vegan ramyeon because we have a regular documentary night with one of our friends (hi Carly!). We focus the documentary – and food – for each night on a particular country.
When we came up with this dish we were focusing on North Korea, although, actually, this dish is from South Korea, so we cheated a bit!
We served this vegan ramyeon with 'Vegetable Fusion' frozen gyozas by Itsu - and as a combo, it was pretty damn tasty.Print
- 1 tsp oil
- 1 tsp Gochujang paste (double up if you like it spicy)
- 5x5cm square of nori
- 1 tsp Gochugaru chilli flakes (use normal chilli flakes if you can't find these)
- 4 cups boiling water
- 3 garlic cloves - finely chopped
- 2 carrots - cut into batons
- 250g pack of chestnut mushrooms - quartered
- 100g broccoli - chopped into small florets
- 1 tbsp tamari
- 2 tsp white miso paste
- 2 tbsp nutritional yeast
- 2 spring onions
- ½ lime
- 100g Udon noodles
- Soak the nori in cold water.
- In a big deep pan, fry the garlic and chilli flakes for a minute.
- Add the mushrooms and carrots to the pan and continue cooking on a medium-high heat until the mushrooms release some liquid.
- Pour in the boiling water.
- Add in the Gochujang, tamari, nooch, drained nori, miso and stir well.
- Bring the broth to a boil then immediately reduce down to a gentle simmer.
- Put the noodles on to cook in a separate pan.
- Add the broccoli to the broth, simmer for 7 minutes.
- While the noodles cook taste the broth to see if you want it spicier, saltier or with more miso flavour and adjust accordingly.
- Squeeze in half a lime just before serving.
- Category: Dinner
- Method: Stove-top
- Cuisine: Korean