5 Minute Vegan Ramen

Method3 steps · about 5 min

1. 1

   Step 1: Bring the measured 350–400 ml broth water to a boil in a small pot. In a separate pot, bring enough additional water to a boil for the one noodle portion. Keep the two pots separate.

   Uses 350–400 ml water for the broth · Separate water for cooking the noodles; quantity as required by their package

2. 2

   Step 2: While the water heats, add all ½ tablespoon vegan mentsuyu, 1 tablespoon mushroom stock powder, ¾ teaspoon salt, one pinch of EITHER black or white pepper, one heaping teaspoon sesame seeds and 2 teaspoons of EITHER sesame oil or ready scallion oil to a warmed serving bowl. Whisk to combine.

   Uses ½ tablespoon ready vegan mentsuyu · 1 tablespoon Japanese or Chinese mushroom stock powder · 3/4 tsp salt · 1 pinch black OR white pepper · 1 heaping teaspoon sesame seeds · 2 tsp sesame or scallion oil

3. 3

   Step 3: If using the optional ⅛ teaspoon agar powder, whisk it into the boiling BROTH water until fully dissolved, then remove from the heat; omit it if not using. Pour all that measured hot broth water into the seasoning bowl and stir well. Cook the one portion of egg-free noodles in the separate noodle-water pot according to its package—fresh noodles may take about 2 minutes, while dried noodles can take up to 5 minutes, depending on the product. Drain the noodles, add the complete cooked portion to the hot broth and serve the one bowl immediately. Start longer-cooking noodles earlier so the broth and noodles finish together.

   Uses Measured hot broth water · 1/8 tsp agar agar powder, optional · Complete vegan shio seasoning mixture · 1 portion egg-free ramen noodles; fresh or dried · Separate hot noodle-cooking water