Total: 30 min Diners: 4

In Spain, until a few years ago, Japanese food was reduced to sushi. Fortunately, ramen is here to stay.

When we talk about ramen we face a very complicated Japanese recipe that hides a real liturgy behind. In the Japanese country, the broths are almost cradled and revered just like each of the ingredients that then appear in those huge bowls of soup near some alkaline noodles for which in its preparation there are true masters of noodle craftsmanship.

Far from all that complexity that I do not want at any time to obviate, this easy and quick – and creamy and aromatic – vegan ramen option we call it so for the grace of a soup with noodles that would be a quick similarity.

The ingredients for its preparation are easy and close, the most complicated thing to find could be the Dried Shiitake Mushrooms (which give a lot of flavor) but that we could replace by some frozen mushroom preparation to prepare the previous broth with which to dip our soup and thus not having to incorporate them. Yes, I said it: a bag of frozen mushroom mix is a fantastic option to prepare a soup with nothing more than a little salt and black pepper. This will give even more body to our quick ramen.

We use in the preparation also something that is not normally used much in the traditional Spanish recipe book: coconut oil. Now we can find it in many supermarkets that we normally visit and it will give us a wonderful aromatic and sweet aftertaste, and you can also use it for sautéed Vegetable Recipes, to mark grilled fish or poultry, it has an infinite number of possibilities!

Nutritional properties of mushrooms

According to the Spanish Nutrition Foundation “mushrooms have a low energy content. After water, its main component is carbohydrates.

In terms of vitamins, its niacin (in fact it is one of the foods with the highest content of this vitamin) and riboflavin. Niacin and riboflavin contribute to normal energy metabolism. One serving of mushrooms covers 27% of the recommended intakes of these two vitamins for the group of men aged 20 to 39 years with moderate physical activity.

In the case of minerals, it is a source of potassium, phosphorus and selenium. One serving of mushrooms provides 20% of the recommended intakes of phosphorus for the study population.”

How to make vegan ramen

6 photos

.Vegan mushroom and rice noodle ramen, step-by-step recipe

Clara Villalón

Ingredients

. Coconut oil, 1 tablespoon Portobello mushrooms, 250 g Dried shiitake mushrooms, 10 g Fresh spinach, 60 g Leek, 1 u Rice noodles, 200 g Vegetable or mushroom broth, 1 liter Soy sauce, 2 tablespoons Dense coconut milk, 100 ml Salt, c/s Black pepper, c/s Hot chili sauce, to taste

Step 1

Cut the portobello mushrooms, previously well cleaned to make sure they are free of any soil, into sixths approximately. Sauté over medium heat in the pan with the melted coconut oil and a little salt.

Step 2

When the mushrooms start to turn a very light color add the spinach and sauté well, then add the mushroom or vegetable stock with the dried shiitake mushrooms and cook for 15 minutes to reduce slightly and concentrate the flavors, over low heat.

Step 3

Meanwhile, chop the leek into very thin slices, or you could also julienne very small.

Step 4

Add the coconut milk and soy sauce, season with salt and black pepper and stir well.

Step 5

Incorporate the rice noodles, stir well until the noodles soften and serve the vegan mushroom ramen finishing it on top with the chopped leek and also with some spicy chili sauce. We could incorporate a little sesame oil at the end as well.