Vegetable Ramen with homemade vegetable stock – Gluten-free version
A deeply flavored Japanese ramen soup based on vegetables and the same product, gluten-free version - a warming, nourishing dish with shiitake mushrooms and a soft egg Gluten-free version: Gluten-free pasta, The same product, gluten-free version and Gluten-free soy sauce (tamari).
⏱ 55 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 4 parts
Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.
StovePot
2
Gently lower the eggs into it with a spoon.
3
Turn down the heat slightly and simmer 7 minutes.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.
Ice bath
💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
To assemble
5
Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.
Large pot
💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
6
Bring to a boil over high heat and skim off the foam.
Stove
7
Turn down to medium-low heat and simmer uncovered 30–45 minutes.
Stove
8
Strain the stock through a fine sieve.
Fine sieve
9
Heat the stock in a pot with the ginger and gluten-free soy sauce and bring to a boil.
StovePot
10
Turn down the heat and simmer 10 minutes.
Stove
11
Add the mushrooms and cook 5 minutes.
Stove
12
Add the spinach leaves and cook another minute, until wilted.
Stove
13
Thin the the same product, gluten-free version with a few tablespoons of the hot stock and stir it into the pot. Don't boil again.
💡Don't boil the same product, gluten-free version: boiling dulls its flavor. Thin it with hot stock and add it at the end.
14
Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
StovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
15
Drain.
Colander
16
Divide the gluten-free pasta among the bowls and pour the boiling soup over them.
Ladle
17
Halve the eggs and arrange them on top, then sprinkle with the green onion.
Knife
18
Drizzle the sesame oil on top and serve immediately.
287calories
13 gprotein
43 gcarbs
7 gfat
● protein 18%● carbs 61%● fat 21%
Per serving, servings (calculated for this version)
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Sesame oil: measured in tsp in this recipe: 1 tsp = 4.5 g · 884 kcal per 100 g · More about Sesame oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ice bath· 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
