Ramen z bobowiną - wegańskie i bezglutenowe | Atelier Smaku (389)

We've known for a long time that someday the moment would come, that it would be necessary to share our plant-based and vegan version of ramen. We've been waiting for the right moment and it's finally arrived. It's all thanks to Bobovina - a non-meat bean dish that offers so many possibilities. It's delicious, easy to prepare, full of protein and for use in a variety of cuisines and types of dishes. You can get Bobovina in several varieties at the store : https://www.freefrom.pl , for more information on this very interesting product, click here: https://www.bobowina.pl Share the recipe in Polish and English version prepared by https://tlumacz-angielskiego.wixsite.... Time: 30 minutes + 3 hours cooking broth for ramen Quantity: 2 servings + 2 l of broth for another time Ingredients: Ingredients - bouillon: 3 1/2 l water 450 g carrots 350 g mushrooms 250 g celery 200 g tomatoes 1/2 of Chinese cabbage 10 pieces of shitake mushrooms -may be dried 50 g fresh ginger 1/4 cup tamari soy sauce 1/4 cup sweet and salty rice sauce for sushi 1/2 teaspoon black ground pepper 1/2 teaspoon asafetida or garlic interchangeably A few slices of dried kombu seaweed A few aniseed stars Salt to taste, if any Ingredients - extras for 2 servings: Gluten-free ramen noodles, e.g., millet noodles 200 g of non-meat bean Bean "Spicy pieces with lemon juice". 10 shitake mushrooms from broth 1 handful of enoki mushrooms 1 handful of schimeji mushrooms 1 chili pepper 4 tbsp sesame oil 4 Tbsp sweet and salty rice sauce for sushi 2 Tbsp carob molasses 2 tbsp shiro miso 1 handful of sesame seeds A few sprigs of cilantro Method of preparation: Put peeled and sliced carrots, sliced tomatoes, mushrooms, celery stalks and ginger and half of the Chinese cabbage into a large pot of water. We put the pot on the burner to bring the whole thing to a boil and also throw in shitake mushrooms, kombu seaweed and anise stars. When it starts to boil, we pour in the soy sauce, rice sauce and ground black pepper and asafetida. Reduce the power of the burner under the pot so that the broth simmers very slowly and leave it covered for about 3 hours. We strain the cooked broth and can it in several jars for the next preparation of ramen, and leave only the amount needed for two soups. In a small pot, boil water and cook the noodles for ramen in it, remembering not to make them too soft. We can use the vegetables from the broth as a filler for the pâté, but we need to season it well because vegetables cooked for so long no longer have much flavor. From the vegetables we choose shitake mushrooms which we cut into small strips and mix with soy sauce, carob molasses and sushi sauce. We cut the chili peppers and grind them in a mortar. We also add it to the mushrooms and fry everything in two tablespoons of sesame oil until the mushrooms absorb the flavors and brown slightly. In the remaining sesame oil, fry the pieces of Borovina for a while so that they are slightly crispy. Mix the miso with a little broth and pour into bowls. We also add the noodles, fried mushrooms and browned Borowina. We also add a few raw enoki and schimeji mushrooms each, top it all off with more broth, and finally sprinkle with cilantro leaves and sesame seeds roasted in a dry pan. Enjoy and cheers! Also check out our Bobovina recipes 👉    • Przepisy z Bobowiną   When you don't feel like or don't have time to cook it yourself, visit the store: https://ateliersmaku.pl/sklep/ 16.05.2021 #ramenwegański #ramenbezglutenowy #przepisnaramen