Vegetarian ramen

[Anonymous No.17546368]

Any suggestions? I was thinking I'd darken some ginger, garlic and scallions in the oven and then use half roasted, half raw in the broth. What kind of mushrooms should I use? Dried shiitake?

[Anonymous No.17546946]

Bump

[Anonymous No.17546955]

If you’re going to be a retard and ruin another food because of your retarded dogma of “NOT MUH HECKIN ANIMALS!!!” At least make sure you’re using konbu and soy sauce for your broth (or miso paste if you’re going for a miso ramen)

God I hate vegetarian/vegan faggots so fucking much

[Anonymous No.17546961]

>>17546955
There's a lot of overlap in the Venn diagram between women who like soft sensitive boys like me and women who are vegetarian so I like to plan ahead

[Anonymous No.17546962]

shiitake mushrooms

make your miso slurry in a blender
some type of soysauce + mirin tare

get your bowl put in order
>tare
>miso slurry
>broth

noodles and accoutrements are up to you but you should marinade softboiled eggs in soysauce mirin and some water because those eggs are kino

[Anonymous No.17546967]

>>17546955
hey retard
some of us have people we love that are vegetarian and we want to cook for them

[Anonymous No.17546977]

>>17546967
I think it's just a good skill to have too, I think every cook should have at least a few solid veg recipes they can fall back on

[Anonymous No.17546980]

>>17546368
yes, dried shiitake when boiled, adds a very rich flavor to whatever it's in. You could also just put a bunch of them in a big container filled with water and after a couple hours, you got yourself some mushroom stock. Also miso if you'd like

[Anonymous No.17546986]

>>17546980
So I should I steep them and put the resulting broth in with my main stock and then throw the dried mush away?

[Anonymous No.17547001]

>>17546986
I put them in with the broth and at the end I sliced them up and ate them with the ramen but it DID make my broth very mushroomy so I would have added less next time

[Anonymous No.17547051]

>>17546955
YWNBJ

[Anonymous No.17547073]

>>17546368
Whatever's in these

[Anonymous No.17547077]

>>17547073
I wanted to make more of a noodle soup but those are good too

[Anonymous No.17547137]

>>17546368
Dried shiitake is top notch for a soup base and I'm saying that as someone who eats meat daily. Other dried mushrooms are cheaper but don't provide as good of a broth imo.

If you don't care about 100% japanese authenticity throw some whole sichuan peppercorns in there too, when you bite them they coat your tongue with a mouthwatering tingly sensation that makes the shiitake broth's umami pop like crazy for about 5 minutes afterward; try to get vacuum sealed ones to make sure they're fresh (they should smell like flowers, not cat piss). That's the whole reason they're such a big deal in Chinese cuisine, because they amplify umami, but too many people who use them in America at least just grind up stale ones and think they're like black pepper with an ammonia smell.

[Anonymous No.17548861]

Put some kimchi in there. I did it yesterday and it turned out well.

[Anonymous No.17548865]

Duckface

[Anonymous No.17548883]

>>17548865
You should try marinating the eggs in soy sauce + mirin (equal parts). It's crazy good. BTW if I don't have mirin, I usually substitute with white wine + sugar, works pretty well for me.

[Anonymous No.17549625]

>>17546961
Is this true? Soft boy here

[Anonymous No.17549680]

>>17546967
Why is her shirt brown?

[Anonymous No.17549716]

I have a confession bros...
I spill bunny blood in my vegan gf's broth every night to make it taste better. I'm sorry honey...