September 29, 2021
Nothing is quite as satisfying as a big bowl of brothy noodles on a cold autumn night! Michaela made ramen this week and it turned out so good that she decided to share the recipe with all of you! This can be made vegetarian with vegetable broth and Oregon PW Tempeh and toppings can vary based on what you have in your kitchen and pantry but the foundation is a ginger garlic broth, lots of shiitake mushrooms and a garlic chili oil that will boost your immune system and bring a little heat to a chilly evening! If you're gluten free, substitute the ramen noodles with rice noodles for an equally satisfying bowl of goodness.
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If you're feeling like you want to take this bowl of noodles over the top, add a soft boiled egg or substitute pork belly for the tempeh!Author:
1 Tbsp vegetable oil
1 head garlic, cloves peeled and minced
1 large shallot, peeled and diced
2 Tbsp minced fresh ginger
1 quart broth - chicken, vegetable or pork 1
1/2 lb shiitake mushrooms, cleaned and whole
1 lb eggplant, chopped into 1" chunks
1 sheet kombu seaweed
1 packet of Tempeh (or a 1/2 lb of pork belly) cut into 1/2" cubes
2 Tbsp soy sauce
2 portions ramen noodles
2 Tbsp vegetable oil
4 cloves minced garlic
1 Tbsp red chili flakes
In a large pot over medium high heat, sauté the garlic, ginger and shallots in vegetable oil until they are tender and fragrant, about 5 minutes.
Add in the broth, mushrooms and kombu and cook until the mushrooms are tender. Remove the kombu and discard it. Take out the mushrooms and set them aside. Blend the broth and return it to the stove on medium heat.
In a separate pan, fry the cubed eggplant in 2 Tbsp vegetable oil until it is crispy and tender, remove from the heat and toss with a sprinkle of salt. Do the same with the cubed tofu, adding in the soy sauce as you fry it to give it additional flavor.
To make the chili oil, fry the garlic and chili flakes on medium high heat in 2 Tbsp oil until the garlic is crispy, about 10 minutes.
To finish, cook the ramen noodles and serve them in a bowl with broth, mushrooms, eggplant and tempeh (or pork belly!) and a generous drizzle of garlic chili oil.
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