Ramon Hacks

Name: Ramon Hacks
Yield: Serves 1
Cuisine: Japanese
Ingredients: ¾-inch [2-cm] piece of ginger, peeled and very finely chopped; ½ tsp Sichuan peppercorns, ground; 1 Tbsp black bean sauce; Squeeze of lime; Small handful of shredded Napa cabbage; 2 to 3 stalks of Chinese greens, such as bok choy; 2 to 3 stalks of Chinese greens, such as bok choy; 4 to 5 baby spinach leaves; 1 packet of ramen; 2 Tbsp mushroom miso (kinoko); 2 Tbsp miso; 1 Tbsp vegetable bouillon powder; 1 Tbsp sesame oil; 1 Tbsp soy sauce; ½ tsp minced garlic; 2 Tbsp Baechu Kimchi; Large pinch of pickled ginger:; 1 Tbsp sesame seeds; 3 to 4 slices of tofu, firm, smoked, or silken; Handful of sliced mushrooms, such as shiitake; 5 to 6 strips of nori seaweed; 1 Tbsp peanuts; 2 to 3 scallions, chopped; Small handful of bean sprouts; Handful of cilantro leaves; 2 Tbsp bamboo shoots, fermented (menma)

Preparation info

Serves
1

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Sometimes when I can’t be bothered to cook, I buy instant noodles. They’re quick; they’re easy. But, buy good-quality package noodles; I have it on good authority that the best instant noodles are made by the Koreans. They are “bouncier.” I chuck out the little packages of powdered vegetable/MSG and sesame oil, make a quick stock, and do my own toppings. Here are a few ideas.

Ramen originally derived from Chinese cooking, but took off in Japan after the First World War only after be

Ingredients

Asia
Japan
Lunch
Vegan

Ingredients

Method