Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, charred leek and soy sauce ramen (vegan friendly). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Charred Leek and Soy Sauce Ramen (Vegan Friendly) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Charred Leek and Soy Sauce Ramen (Vegan Friendly) is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook charred leek and soy sauce ramen (vegan friendly) using 21 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Charred Leek and Soy Sauce Ramen (Vegan Friendly):

1. Make ready servings' worth Vegetarian Chinese noodles (kansui free if possible)
2. Prepare The soup
3. Take Canola oil
4. Make ready Garlic
5. Prepare to 1 stalk The white part of a Japanese leek
6. Make ready Onion
7. Take ★ Water
8. Get ★ Sake
9. Prepare to 5 tablespoons ★ Aged soy sauce
10. Get ★ Dried cilantro
11. Make ready ★ Black pepper
12. Make ready ★ Star anise
13. Make ready ★ Additive-free kombu based dashi stock granules
14. Make ready to 1 tablespoon or so Sesame oil
15. Make ready Additions Choose any of the following:
16. Take thin root Burdock root
17. Take Carrot
18. Prepare leaves Chinese cabbage
19. Make ready pieces Aburafu (also called Sendai-fu)
20. Get The green part of a Japanese leek
21. Take sheets Nori seaweed

Steps to make Charred Leek and Soy Sauce Ramen (Vegan Friendly):

1. Prepare the ingredients. This is the aged soy sauce I used.
2. Finely chop the white part of the leek, and slice the green part. Chop up the garlic very finely. Shave the burdock root thinly. Julienne the carrot, and cut the Chinese cabbage into strips.
3. Grate half the onion, and finely chop the other half (if you are using a sweet onion or onions with a lot of water, adjust the amount of soy sauce added later).
4. Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion.
5. Start bringing a large pot of water to a boil.
6. Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic.
7. Add the grated onion.
8. Measure the ★ ingredients directly into the pan. Leave the heat set to medium.
9. When it comes to a boil, add the sesame oil. The soup is now finished.
10. Throw in the aburafu.
11. Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients.
12. Fill the ramen bowls with hot water to warm them.
13. Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot. Add the Chinese cabbage after 30 seconds and continue stir frying.
14. Drizzle in 1 tablespoon of the soup, and stir fry quickly.
15. Throw out the hot water in the ramen bowls, and ladle in the reheated soup.
16. Drain the cooked noodles well, and put into the soup.
17. Add the toppings.
18. Cut the nori into even pieces and place on the ramen to finish.
19. You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.

So that’s going to wrap it up with this exceptional food charred leek and soy sauce ramen (vegan friendly) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!