Creamy Ramen with Fried Egg

Creamy Ramen with Fried Egg

There is definitely no shortage of Ramen recipes here on The Yummy Vegan site. I absolutely love it and think it’s a great quick comfort food. You can keep it super simple or fancy it up how you like. I tend to make my ramen broth creamy which adds to the textural experience of a deliciously comforting soup. Once you make the creamy broth you can really add in any sort of veggies or toppings that you like. In this recipe I add a crispy fried Vegan Egg from a company called All Vegetarian Inc which is one of my favorite vegan comapnies but there are a growing number vegan eggs on the market and another favorite of mine is the runny yolk from YoEgg. But no worries I also give a yummy and easy option for using tofu as an alternative.

Serves 2

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Ingredients

2 (95-100g) packages of Ramen Noodles (use any ramen you like just without the seasoning packets)
2 Vegan Fried Eggs ( I used All Vegetarian Inc)
6 dried Shiitake Mushrooms
2 cloves of Garlic
2” piece of Kombu Seaweed
3 Green Onions (reserve some of the greens for garnish)
1 1/2 Tbsp (22.5 g) Miso Paste
2 tsp (10 ml) Rice Vinegar
2 tsp (10 ml) Mirin
2 tsp (10 ml) Soy Sauce
1 tsp (5 ml) Dark Soy Sauce (for color)
1 Tbsp (15 ml) Toasted Sesame Oil
1 tsp (5 g) Onion Powder
1/2 tsp (5 g) Umami Seasoning
1/2 cup (86 g) Raw Sunflower Seeds (my favorite are from Go Raw)
4 cups (946ml) Water
White Pepper to taste
Optional: 1 tsp (5 ml) Chili Paste (I like sambal)

Chili Oil & Green Onions to garnish

Note: For the Vegan Fried Eggs you can substitute 4 thick cut slabs of tofu lightly pan fried and seasoned with Kala Namak

Directions

1. Soak the sunflower seeds in 1/2 cup of hot water and set aside for 10-15 minutes.

2. Start the broth by adding 3 1/2 cups of water, kombu and shiitake mushrooms to a large pot and bring everything to a simmer.

3. Add the soaked sunflower seeds with their water to a blender along with the garlic, miso paste, 1/2 cup water, rice vinegar, mirin, soy sauces, onion powder, umami seasoning, toasted sesame oil and chili paste if using. Blend until completely smooth and creamy.

4. Remove the shiitake mushrooms from the pot to slice into strips and return to the broth. Pour in the creamy sunflower seed mixture and mix well. Heat through on med-low heat until noodles are ready.

5. Cook the ramen noodles according to package directions. Serve desired portions into soup bowls.

6. Sauté the vegan eggs according to package directions. If using tofu instead, lightly pan fry them until golden brown on each side and season with a pinch of kala namak, salt & pepper. Set aside.

7. Remove the piece of kombu from the pot before serving. Pour the desired amount of creamy ramen broth over the noodles and garnish with a crispy egg, green onions and chili oil.