Ramen Broth
1 Tbsp (15 ml) grape seed oil
5 cloves garlic (2 1/2 Tbsp | 18 g), roughly chopped
1 3- inch piece ginger, peeled and diced
1 medium yellow onion (110 g), coarsely chopped
6 cups (1440 ml) vegetable stock (DIY or store-bought)
2 Tbsp (30 ml) tamari or soy sauce, plus more to taste
0.5 ounces (14 g) dehydrated shiitake mushrooms
1 Tbsp white or yellow miso paste
1 tsp sesame oil (for flavor), plus more to taste
Heat a large pot over medium-high heat.
Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
Add 1 cup (240 ml) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
Add remaining 5 cups (1200 ml) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the 1 Tbsp miso paste at this time.
When you’re 30 minutes from serving, prepare any desired toppings and cook noodles. Strain broth.
Ramen Noodles
TO MAKE THE BAKED BICARBONATE:
1/4 cup baking soda
TO MAKE NOODLES for 4 people:
1 teaspoon baked baking soda
1/2 cup warm water
TO MAKE THE BAKED SODIUM BICARBONATE:
Spread 1/4 cup of sodium bicarbonate on a foil or paper-lined baking sheet and bake for 1 hour at 250° F.
TO MAKE THE NOODLES:
Take 1 teaspoon of the baked bicarbonate and store the remainder for later use.
Dissolve the 1 teaspoon of baked bicarbonate in the warm water.
Add the liquid to the flour and mix into a dough. It will be quite dry.
Knead for 5 minutes.
Wrap the dough and let it rest for at least 30 minutes.
Roll out thinly and cut into fine noodles.
Cook in boiling, unsalted water for 1-2 minutes, drain, rinse, and serve.
Ramen Toppings
Tofu - cube then brown
Spinach - steam in Lekue steamer
Corn- cut off cob, then roast or steam
Wakame - reconstitute in water
Bamboo Shoots
Napa Cabbage Salad
1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar (opt.)
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
Preheat the oven to 350. In a pie plate, bake the almonds for 5 minutes. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
1 Tbsp (15 ml) grape seed oil
5 cloves garlic (2 1/2 Tbsp | 18 g), roughly chopped
1 3- inch piece ginger, peeled and diced
1 medium yellow onion (110 g), coarsely chopped
6 cups (1440 ml) vegetable stock (DIY or store-bought)
2 Tbsp (30 ml) tamari or soy sauce, plus more to taste
0.5 ounces (14 g) dehydrated shiitake mushrooms
1 Tbsp white or yellow miso paste
1 tsp sesame oil (for flavor), plus more to taste
Heat a large pot over medium-high heat.
Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
Add 1 cup (240 ml) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
Add remaining 5 cups (1200 ml) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the 1 Tbsp miso paste at this time.
When you’re 30 minutes from serving, prepare any desired toppings and cook noodles. Strain broth.
Ramen Noodles
TO MAKE THE BAKED BICARBONATE:
1/4 cup baking soda
TO MAKE NOODLES for 4 people:
1 teaspoon baked baking soda
1/2 cup warm water
TO MAKE THE BAKED SODIUM BICARBONATE:
Spread 1/4 cup of sodium bicarbonate on a foil or paper-lined baking sheet and bake for 1 hour at 250° F.
TO MAKE THE NOODLES:
Take 1 teaspoon of the baked bicarbonate and store the remainder for later use.
Dissolve the 1 teaspoon of baked bicarbonate in the warm water.
Add the liquid to the flour and mix into a dough. It will be quite dry.
Knead for 5 minutes.
Wrap the dough and let it rest for at least 30 minutes.
Roll out thinly and cut into fine noodles.
Cook in boiling, unsalted water for 1-2 minutes, drain, rinse, and serve.
Ramen Toppings
Tofu - cube then brown
Spinach - steam in Lekue steamer
Corn- cut off cob, then roast or steam
Wakame - reconstitute in water
Bamboo Shoots
Napa Cabbage Salad
1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar (opt.)
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
Preheat the oven to 350. In a pie plate, bake the almonds for 5 minutes. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
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Copyright 2025 by Julie Shanson
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