Worldwide Vegetarian Ramen

By Danelia Rodriguez

This recipe from Apicius chef students and faculty puts a spin on Japanese ramen by adding vegetables from around the world. Flavors include a dash of tom kha phak, anise, kaffir leaves, and galangal for a truly global dish.

INGREDIENTS

Vegetable stock: 

200 gr champignon mushrooms

250 gr carrot

200 gr blonde onion

250 gr leek

150 gr celery

250 gr fennel

100 gr celeriac

4 lt water

Aromas:

2 lemongrass stalks

50 gr fresh ginger

2 garlic cloves

5 gr black peppercorns

8 basil leaves

3 coriander stalks

6 kaffir lime leaves

2 star anise

1 tbsp coarse salt

Tom Kha Phak:

Yield 3 lt

2,5 lt vegetable stock

4 lemongrass stalks

5 kaffir lime leaves

50 gr galangal

1/2 chili pepper

40 cl coconut milk

10 gr horseradish

10 asparagus stalks – the hard part

10 sprigs of fresh thyme

Ramen:

Veg Tom Kha Phak (see recipe) + thickened with 0,1% xanthan gum

Asparagus tips, Sunchoke

Mushrooms, White beans

Sichuan pepper

Sesame seeds

Parsley, whole leaves

Nori seaweed, powdered

Homemade “guitar tagliolini”(semola+buckwheat flour+eggs)

METHOD

Aroma: 

In a large pot heat some olive oil and add all the aromas and the chopped vegetables.

Cook for 5 minutes,cover with water and bring to the boil.

Reduce heat and simmer on low heat for 1.5 hours.

Let rest 30 minutes, strain and set aside.

Tom Kha Phak:

Heat the vegetable stock.

Chop lemongrass and lime leaves.

Slice galangal and remove chilli seeds.

Chop the hard part of the asparagus stalks.

Add these ingredients to the veg stock and cook for 10 minutes.

Add horseradish and coconut milk to the stock and bring to the boil then reduce and simmer for 10 minutes.Strain and infuse the thyme for 10 minutes.

Strain again and thicken with xanthan gum. 

Ramen:

Soak asparagus for 5 seconds – cool down immediately.

Peel and chop sunchoke and cook in olive oil, garlic, butter and thyme.

Quarter the mushrooms and sauté in oil and garlic.

Cook white beans and salt. Toast Sichuan pepper and grind with the mortar.

Heat the tom kha kai in a small pot.

In a pan reheat asparagus, sunchoke, mushrooms.

Warm the beans and boil the guitar tagliolini in salted water.

Pour the stock in a pasta bowl and arrange the pasta in the stock.

Garnish with the vegetables and beans and a pinch of Sichuan pepper.

Decorate with sesame seeds, parsley and nori powder. 

You are now ready to enjoy your worldwide ramen. While this recipe uses mostly Asian flavors you can also give it your own spin by using South american or other international flavors as well!