{"id":6738,"date":"2016-01-27T11:28:46","date_gmt":"2016-01-27T19:28:46","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6738"},"modified":"2016-02-01T14:44:40","modified_gmt":"2016-02-01T22:44:40","slug":"sesame-garlic-vegetarian-ramen","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/sesame-garlic-vegetarian-ramen\/","title":{"rendered":"Sesame Garlic Vegetarian Ramen"},"content":{"rendered":"
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\"Sesame<\/a><\/p>\n

I forgot to add the egg before taking a picture! Oh well, the egg was really good, but this picture will have to do. I loved this ramen I think mostly because\u00a0of the sesame garlic tare. I had never heard of a tare before until I saw this post for vegetarian ramen bowls on A Side of Sweet<\/a>. I looked up tare and it looks like it is the seasoning base for ramen that really gives it it punch. For example you might order a ramen with a\u00a0miso tare or a soy sauce tare, and each restaurant has its unique recipe. I based my tare recipe a little on the one from A Side of Sweet and traded out the ginger for garlic. I found that the sesame paste was essential as it balanced out the sweetness with a little bitterness. The end result was nutty, garlicy, sweet, just a touch bitter,\u00a0and\u00a0very balanced. It was delicious! I could eat it by the spoon, stir it with dry noodles, eat it\u00a0dipped with veggies it’s so good!<\/p>\n

The broth is made from charred vegetables and dried shiitake in a pressure cooker.\u00a0In the picture I used a little fake protein, but it wasn’t very good and totally unnecessary since you have the egg.<\/p>\n

I have no clue if there is any authenticity to this ramen, but it is complex as a ramen should be. And I think vegetarian recipes can bend the rules a little to add umami as much as possible \ud83d\ude42<\/p>\n

One thing I did forget to add is dried kombo (kelp). Next time.<\/p>\n

Shiitake Broth<\/span>
\n1 onion\u00a0w\/\u00a0skin cut in half
\n1 garlic bulb w\/ skin
\nPiece ginger w\/ skin
\n1 carrot
\nA few handfuls dried shiitake mushrooms
\nSalt<\/p>\n

    \n
  1. Place onion, garlic, ginger and carrot directly on different gas burners until charred, flipping over once.<\/li>\n
  2. Place all ingredients in a pressure cooker with about 5 cups of water and cook for about 20 minutes. Strain and salt to taste.<\/li>\n<\/ol>\n

    Sesame Garlic Tare<\/span>
    \n1\/4 cup sesame seeds
    \n2 tablespoons sesame oil
    \n1\/2 bulb garlic chopped (5-6 cloves)
    \n2 tablespoons chili oil
    \n1 tablespoon soy sauce
    \n1 tablespoon sugar
    \n1 teaspoon sesame paste
    \n1\/2 teaspoon chili flakes
    \n1 green onion chopped<\/p>\n

      \n
    1. Toast sesame seeds.<\/li>\n
    2. Saute garlic in 1 tablespoon of the sesame oil, removing half when tender and the rest once browned and a little burnt.<\/li>\n
    3. Put all ingredients in a small food processor and blend until semi-smooth.<\/li>\n<\/ol>\n

      Sesame Garlic Vegetarian Ramen<\/span>
      \n2 eggs
      \nSesame oil
      \n4-6 ounces mushrooms thinly sliced
      \nSalt
      \n1\/2 cup corn (frozen or canned or off the cob is fine)
      \n4 ounces ramen noodles (I used fresh thin straight)
      \nShiitake broth
      \nSesame garlic tare
      \nGreen onions chopped
      \nChili flakes<\/p>\n

        \n
      1. Boil eggs until the white is firm, but the yolk is a little runny. I bring eggs to a boil, then turn off and run under water after 5 minutes.<\/li>\n
      2. Saute mushrooms in a little sesame oil, sprinkle with salt.<\/li>\n
      3. Heat corn (I used a microwave).<\/li>\n
      4. Boil ramen according to the package directions.<\/li>\n
      5. Put ramen in a bowl, pour over hot broth, then top with the sesame garlic tare, mushrooms, corn and green onions. Add chili flakes if you want a bit more spice without changing the overall flavor.<\/li>\n<\/ol>\n