Vegan Miso Ramen｜味噌らーめん Japanese Vegan Recipe
Check out the Berlin's first "food-outlet" store, SirPlus! Their sustainable project is just amazing!:) "Dumpster diving for those who don't like diving into dumpsters" http://www.dw.com/en/dumpster-diving-for-those-who-dont-like-diving-into-dumpsters/a-40504150 ブログ：ベルリン初！「廃棄される食品」だけを売るお店 http://www.blog.akihiroyasui.com/0000048/ _____________________________________________________ I love miso ramen, in particular for dinner on a chilly cold winter day! I have tried a variety of Japanese ramens since I was a small kid. Since I have started cooking Japanese dishes for vegans, one of my greatest challenge was to develop a vegan ramen recipe whose taste is even better than normal ramens. At first, it wasn't easy at all to achieve the characteristic strong flavour which many people usually get from pork bones and dried fish dashi. After my continuous trials, I have finally developed this recipe whose taste I believe is even better than normal ramens! Though I should admit that it's always a long process to make a ramen by ourselves, however I believe that this recipe is worth trying once in a life! Miso butter corn ramen is one of the most popular ramens in Hokkaido, the northern part of Japan. This is because Hokkaido produces the most amount of corn and butter in Japan. If you like, you can add a butter and cayenne pepper on the top at the end. I hope that you can enjoy the recipe. I look forward to hearing your responses! Guten Appetit!:) _____________________________________________________ Follow me!! I will keep you updated😋: Facebook: https://www.facebook.com/JapaneseRecipesForVegansByAkihiroYasui/ Twitter: https://twitter.com/AkisVeganRecipe _____________________________________________________ Personal pages: Blog / ブログ: http://www.blog.akihiroyasui.com/ Facebook: https://www.facebook.com/aki.hiro.co.jp Instagram: https://www.instagram.com/akihiro.yasui/ Twitter: https://twitter.com/akihiroyasui_ Youtube Second Channel: https://www.youtube.com/channel/UClRL... _____________________________________________________ Ingredients: *Noodle 250g flour salt 110ml hot water 1tsp baking powder *Main soup 2L water kombu 3 onions 3-4 small carrots 2 cut welsh onions 4 mushrooms 3 garlics 3 sliced gingers 3tbsp white miso 3tbsp red miso 1tbsp soy sauce cayenne pepper *Base soup 40g peanuts 4tbsp sesame 3tbsp sunflower seeds 1tsp sesame oil 1tsp salt pepper all cooked vegetables 50ml soy milk *Topping welsh onion corn spinach (vegetable you like) vegan butter (if you like) nori (if you like) 材料： ＊麺 強力粉 ２５０g 塩 お湯 １１０ml ベーキングパウダー 小さじ１ ＊本スープ 水 ２L 昆布 たまねぎ ３ 小にんじん ３−４ ねぎ ２切れ きのこ ４ にんにく ３ 生姜 ３切れ 白味噌 大さじ３ 赤味噌 大さじ３ 醤油 大さじ１ カイエンペッパー ＊スープの素 落花生 ４０g ごま 大さじ４ ひまわりの種 大さじ３ ごま油 小さじ１ 塩 小さじ１ 胡椒 だしを取った野菜全部 豆乳 ５０ml ＊トッピング ねぎ とうもろこし ほうれん草 （お好みの野菜） ビーガンバター （お好みで） のり （お好みで） _____________________________________________________ Please use as much local, organic and seasonal vegetables as possible in your town! It makes your dish more tasty and better for the environment. I bought all vegetables for this recipe from this farm in Kiel, Germany. Bioland Hof Großholz: http://bioland-hof-grossholz.de When I lived in Tokyo, I often went to the organic farm here and harvested vegetables by myself! They also offer some workshops and lectures. Kamoshida Farm: https://www.facebook.com/kamoshida.farm/ _____________________________________________________ Equipment: Camera: Panasonic Lumix G DMC-GH4 (4K / Cinelike D) Lens: Rokinon Cine Lens 16mm T2.2 Canon EF Mount Tripod: Velbon EX-547 VIDEO N / Velbon EX-Macro Microphone: Rode VideoMic Pro Rycote VMPR Software: Adobe Premiere Pro CC, Adobe After Effects CC