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Spicy Smokey Seitan Ramen Broth

October 21, 2021

Our Favourite Ramen Bowl Recipe has the most delicious broth

A Winter warmer for sure! This recipe shows you how to make a broth that you can save and store in your fridge or freezer and to use whenever you fancy.

We love seitan with this recipe, but feel free to use any meat replacement you desire

Please watch this short video on how we made it

 

View this post on Instagram

 

A post shared by Vegan Food UK (@vegan_food_uk)

Ingredients

3 spring onions, roughly chopped

2 smashed garlic cloves

1 litre vegetable stock

50g dried Shiitake Mushrooms

1 sheet Kombu seaweed

2 tbsp mirin

2 tbsp white miso paste

150g Ramen Noodles, cooked

200g Seitan

1 tbsp maple syrup

1 tbsp soy sauce

1 tbsp vegan fish sauce

1 tbsp liquid smoke)

bok choy, steamed

shiitake mushrooms, steamed

baby corn, steamed

chilli oil

Directions

1Place the spring onions, garlic, dried shiitake, kombu, mirin, and miso into a large sauce [and cover with the vegetable stock. Bring everything to a boil and simmer for 25-30 minutes uncovered on med heat, then remove from the heat, strain through a sieve, and keep warm.

2Heat a little oil in a non-stick pan and add the seitan and fry over medium heat until golden brown and crisp around the edges. Then add the maple, soy, vegan fish sauce, and liquid smoke to the pan and mix everything together over the heat until the liquids have reduced and the seitan is glazed and sticky. Once glazed remove the seitan from the pan and keep warm.

3Fill serving bowls with cooked noodles, steamed bok choy, shiitake, and corn. Top everything with the glazed seitan and finish by pouring over the broth. Finish with a little chili oil and serve immediately.

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