Winter Shoyu Ramen

Monday, December 20, 2010

food painting for the vegetarian cookbook by Fiona Morgan
Versatile. Quick. Satisfying. Filling.


Food painting artwork

30 x 30cm oil on linen. It should be fairly obvious that this painting is strongly influenced by Japanese printmaking. In case you're wondering, the greenery is mizuna and the water pattern is common to Japanese art.

By the way, all the food painting artwork is available to own in the Official Art Store.

The meatless meals recipe

There are four styles of ramen and all of them rely heavily on the quality of the stock to taste great. When you look into recipes for ramen stock it becomes pretty clear pretty quickly the extraordinary lengths many chefs go to for flavouring their stocks. Think multiple animal carcasses simmered for days! I'm yet to come across another vegetarian stock that looks worth trying or one that is so quick to make from scratch. I assure you, this tastes great, and I am pleased to prove (at least in my mind!) that it is not necessary to cook with fish/chicken/pork to make a succulent ramen stock. The key is to use TWO stocks. Go veges!

Seaweed stock:
2 sheets of nori seaweed boiled in 2 1/2 cups water for 20 minutes with the lid on. Keep the seaweed. This will make 2 cups of seaweed stock.
Vege stock:
85g (2 handfuls) of finely shredded chinese cabbage
1/2 onion, finely sliced
4 sticks celery, chopped
Put all these in a pot with 3 1/2 cups water and boil for 20 minutes with the lid on. Discard the veg at the end. This will make 3 cups of vege stock.

Shoyu ramen:
2 cups seaweed stock
3 cups vege stock
ramen noodles for two (140-160g dry)
1 clove finely chopped garlic
1 teaspoon grated fresh ginger 
1 teaspoon sesame oil 
1 teaspoon sherry
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce

Suggested toppings: 
1 spring onion, chopped
2 handfuls spinach
cracked black pepper to taste
bamboo shoots
2 hard boiled eggs in slices
tempeh slices

So begin by preparing the stocks and cooking the noodles so they are ready to eat.
Hard boil the eggs if you are having these as toppings and get all your toppings ready.
When the stocks are done, saute the ginger and garlic in a big pot in the sesame oil to take the edge off them.
Add both stocks and the sherry, salt, sugar and soy sauce to the big pot, mix and bring back to the boil.
Put the cooked noodles in the serving bowls.
Add the stock mix.
Add toppings and serve.
This recipe feeds 2.


More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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