Cheater Soymilk Ramen
with enoki mushrooms and spinach
So I got Vegan Eats World a couple weeks back. It's a beautiful book. Highly recommended. But I really don't have time to cook extensively from Terry's books, so all I've done has been read it cover to cover over and over again. Then someone on the PPK mentioned this recipe and with two points of reference I decided to start experimenting. Here is the result. It's the day before I pick up my CSA and I am completely out of vegetables or anything really. And I never keep ginger in the house. Hence the "cheater" in the name.
Broth
- 1 T neutral flavoured oil
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 2 T chopped green onion tops
- 2 T (or to taste) gochujang*
- 1 cup chickenless stock
- 3 cups unflavoured soymilk
- salt and black pepper to taste
Toppings
- 1 t sesame oil
- 2 packets enoki mushrooms (3-4 oz each)
- 1-2 cups loose spinach
- sliced green onion
- noodles to serve 2, cooked
First, we make the broth. Sauté shallots, garlic, and green onions in the oil over medium heat until shallots go translucent and garlic starts to brown (about 5 minutes). Then add chile paste and fry for another 2 minutes until everything is coated and delicious. Add broth, stir, and bring to a simmer for a minute or two to let the flavours mix. Add soy milk and return to simmer, being careful not to let boil. Boiled soy milk is very not pretty. Taste for salt and add pepper.
Meanwhile, heat sesame oil in a pan and sauté mushrooms and spinach to wilt.
Place noodles in the bottom of two bowls and pour broth over them. Top with enoki mushrooms and spinach. Garnish with green onion. Devour.
*or whatever other red chile paste you have on hand. Gochujang is relatively mild, but it's what I had in my fridge.
