Speedy and I had tonkotsu ramen for lunch. Yes, that kind of ramen with fat-rich milky broth. Homemade. I’ll post the recipe later. Because the broth is super good for us carnivores but untouchable for vegetarian Sam, I made this bowl of vegetarian teriyaki noodles for her.
What’s in the dish? Fresh ramen noodles, teriyaki sauce simmered until reduced, broccoli florets and diced cabbage. Of course, I did a taste test before I transferred the cooked vegetarian teriyaki noodles from wok to bowl. It’s richly flavored, the broccoli florets were lightly crisp and the cabbage leaves were wonderfully sweet.
For best results, I cooked the vegetables separately in boiling water before throwing them into the wok. That way, they were stir fried just long enough to reheat them. No danger of overcooking and turning them into a mush.
- 120 grams fresh ramen noodles
- 1 cup broccoli florets
- 1 cup diced white cabbage
- 1 tablespoon cooking oil
- 1 tablespoon finely chopped shallots (or use onion)
- 2 tablespoons light soy sauce (I used Kikkoman)
- 2 tablespoons sake
- 2 tablespoons mirin
- 1/4 teaspoon grated ginger
- honey to taste (optional)
- drizzle sesame seed oil
- toasted sesame seeds to garnish
Boil water in a pot. Drop in the noodles. When the water boils again, scoop out the noodles and plunge in iced water. Drain well.
Into the boiling water, add the broccoli florets and diced cabbage. Cook for one minute. Scoop out, plunge in iced water and drain.
Heat the cooking oil in a wok. Add the onion and cook, stirring occasionally, until softened.
Pour the soy sauce, sake and mirin. Stir in the ginger. Boil gently until reduced to half. Taste. If you want the teriyaki sauce to be a little sweeter, add honey or sugar.
Add the noodles and vegetables to the sauce. Drizzle in a little sesame seed oil. Stir and toss alternately just until heated through.
Top the vegetarian teriyaki noodles with toasted sesame seeds. Serve at once.