Vegetarian ramen with corn tagliolini and shiitake stock
The Ramen is a classic single dish of Japanese cuisine, even if of Chinese origin, of which there are endless variations. It is generally prepared using pork stock, but this version comes with a rich and flavorful broth of shiitakes, oriental mushrooms that are gaining ground in Europe thanks to their distinctive flavor and their exceptional nutritional qualities.
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| Preparation Time | 2 hours |
| Cooking Time | 1 hour |
| Passive Time | 1 hour |
| Servings |
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Ingredients
- 600 ml Water
- 12-15 dried shiitake mushrooms
- 6-8 fresh shiitake mushrooms
- 2 tablespoons tamari or soy sauce
- 2 tablespoons vegetable oil
- 1 large spoonful white miso paste
- 2 tablespoons Mirin
- 1/2 yellow onion
- 2 cloves fresh garlic
- 1 knob Fresh Ginger
- 2 handfuls baby spinach
- 2 fresh eggs for a vegan version it is possible to leave out the eggs
- 2-300 g smoked seitan for a completely gluten free version it is possible to use fresh silken tofu instead
- 250 g De Tacchi gluten free Maranello Corn Tagliolini
- 1 small bunch fresh chives
- sesame seeds (toasted)
- 1 sheet nori seaweed (the same used for sushi)
- chili powder
Ingredients
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Instructions
Stock
- Place the dried shiitake mushrooms to sink in a medium pot. Bring water to a boil, then cover and remove from heat. Soak mushrooms for minimum one hour, up to a maximum of one day (the more time they soak, the more the mushrooms will be soft and the broth flavorful).
- Remove mushrooms from the pan and chop coarsely, removing and discarding the stems. Put the mushrooms in a blender with a cup of broth and blend until they become perfectly smooth (you can also use an immersion blender). Put this mixture back to the pot and add the tamari or soy sauce. The broth can remain in this phase up to the serving, ore can be stored for a couple of days in the fridge.
- In a large fry pan, heat a tablespoon of vegetable oil over medium-high heat. Add the onion and cook, often stirring, until the onion has softened and is lightly browned. Add the chopped garlic and ginger and cook, stirring, for another couple of minutes. Add the mixture to the pot with the broth.
Toppings
- In the same fry pan cook (if necessary add add some more vegetable oil) the smoked seitan and stir-fry until it darkens. Remove it from the pot and put it aside. For a completely Gluten Free version use fresh tofu instead of seitan, cutting it in slices and adding it at the moment of serving without cooking.
- Bring a pot of unsalted water to a boil. Add the baby spinach and cook for about a minute, until a bit wilted. Remove from the pot and set aside.
- Add the raw eggs to the same boiling water, reduce the heat and simmer for 7 minutes. Remove the eggs and place them in a bowl with cold water until they are completely cooled. Then remove the peel with caution.
- Add the remaining tablespoon of vegetable oil in the same pan used for onions and seitan and heat it over medium-high heat. Add the slices of fresh shiitake mushrooms along with a couple of pinches of salt. Cook, stirring occasionally, until reduced in volume and a bit browned in spots, about 10 minutes.
Tagliolini
- Heat up another large pot of water to cook the tagliolini. When it comes to a boil, add the tagliolini and cook for about 5 minutes (it is important to taste them to make sure that they have a consistency not too hard but still enough “al dente”). Drain and wash them with cold water until they have completely lost their heat. Divide them in two bowls.
Assembling the Ramen
- bring the broth to a boil and then remove from heat. Off the heat, add the miso paste and mirin and stir until the miso paste is completely dissolved.
- Pour the broth into each bowl, reaching more or less the same level of the tagliolini. Arrange a pile of spinach and fresh shiitakes in every bowl. Add several slices of seitan or tofu. Cut each egg in half and add on or two halves to the bowl.
- Garnish with a slice of nori seaweed and the coarsely chopped fresh chives. Sprinkle with toasted sesame seeds and a bit of chili. Serve with chopsticks and spoons.
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