Vegan Ramen Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Ramen Noodles:</li><li class="ingredients-single-item">300g high-gluten bread flour</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">5g baking soda (baked at 150°C for 1 hour to create kansui)</li><li class="ingredients-single-item">150ml water</li><li class="ingredients-single-item">For the Vegan Broth:</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">2 onions, roughly chopped</li><li class="ingredients-single-item">4 garlic cloves, crushed</li><li class="ingredients-single-item">30g fresh ginger, sliced</li><li class="ingredients-single-item">100g shiitake mushrooms, sliced</li><li class="ingredients-single-item">2 tbsp white miso paste</li><li class="ingredients-single-item">1 tbsp soy sauce</li><li class="ingredients-single-item">2 tbsp nutritional yeast</li><li class="ingredients-single-item">1.5 liters vegetable stock</li><li class="ingredients-single-item">For Toppings:</li><li class="ingredients-single-item">200g extra-firm tofu, sliced and pan-fried</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">4 spring onions, thinly sliced</li><li class="ingredients-single-item">1 sheet nori, cut into strips</li><li class="ingredients-single-item">1 tbsp sesame seeds</li><li class="ingredients-single-item">Chili oil, to serve</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pasta machine or rolling pin</li><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large pot for boiling noodles</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Immersion blender</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 150°C. Spread baking soda on a baking sheet lined with parchment paper and bake for 1 hour. This transforms regular baking soda into sodium carbonate (kansui), which gives ramen its distinctive yellow color and chewy texture. Allow to cool completely before using.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a stand mixer bowl, combine bread flour, all-purpose flour, and salt. In a separate bowl, dissolve the baked baking soda in 150ml water, stirring until completely dissolved. The alkaline solution will feel slippery between your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer on low speed, slowly add the alkaline water to the flour mixture. Mix until the dough forms small pellets (about 3-5 minutes). The dough will look very dry and crumbly - this is normal! The gluten development will occur during resting and rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the crumbly dough onto a clean work surface and press it together into a ball. Place in a sealed plastic bag and let rest for 30 minutes at room temperature. This resting period allows the flour to fully hydrate and the gluten network to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After resting, flatten the dough with your hands and pass it through a pasta machine on the widest setting. Fold the dough in half and repeat 8-10 times on the same setting. This process, known as "laminating," develops the gluten structure that gives ramen its characteristic chew.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually reduce the settings on the pasta machine, passing the dough through each setting twice until you reach the desired thickness (usually the second-to-last setting). The sheet should be smooth and elastic. If using a rolling pin, roll to about 2mm thickness, which requires significant pressure.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cut the dough sheet into ramen noodles using the cutting attachment on your pasta machine or a sharp knife. Dust generously with flour to prevent sticking, then gather into serving-sized portions and set aside while you prepare the broth.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the broth, heat vegetable oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until fragrant and softened, about 5 minutes. Add the shiitake mushrooms and cook for another 3 minutes until they begin to release their moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add vegetable stock, miso paste, soy sauce, and nutritional yeast to the pot. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld. Strain the broth through a fine-mesh sieve, pressing on the solids to extract maximum flavor. Return the strained broth to the pot and keep warm.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bring a large pot of water to a boil. Cook the fresh ramen noodles for only 60-90 seconds - they will cook extremely quickly due to their thinness and the alkaline content. Fresh alkaline noodles cook much faster than store-bought dried noodles. They should be al dente with a distinctive spring and chew.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Drain the noodles immediately and divide among serving bowls. Ladle the hot broth over the noodles. Arrange your toppings artfully on top: pan-fried tofu, bean sprouts, spring onions, nori strips, and a sprinkle of sesame seeds. Finish with a drizzle of chili oil if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve immediately while the noodles are at their peak texture. The noodles will continue to absorb liquid and soften the longer they sit in the broth. For the authentic ramen experience, slurp the noodles to aerate them and enhance their flavor as you eat!</li></ol>