Japanese Ramen with Plant-Based Seafood

 Japanese Ramen with Plant-Based Seafood

Ingredients:

• 1 package ramen noodles
• 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, thinly sliced
• 1 cup plant-based seafood (e.g., imitation crab, vegan shrimp)
• 1/2 cup vegetable broth
• 1/4 cup soy sauce
• 1 tablespoon miso paste
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• Green onions, chopped, for garnish
• Nori (seaweed sheets), for garnish

Instructions:

1. Cook noodles: Cook the ramen noodles according to package instructions. Drain and set aside.
2. Sauté vegetables: Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
3. Add seafood: Add carrots and plant-based seafood to the pot and cook for 2-3 minutes, or until heated through.
4. Make broth: Pour vegetable broth, soy sauce, miso paste, sesame oil, and red pepper flakes (if using) into the pot. Bring to a simmer and cook for 2-3 minutes.
5. Combine noodles and broth: Add cooked ramen noodles to the pot and toss to coat in the broth.
6. Serve: Serve immediately, topped with green onions and nori.

Nutrition Information (per serving):

• Calories: 400-500
• Protein: 20-25g
• Fat: 20-25g
• Carbohydrates: 50-60g
• Fiber: 5-7g

Tips:

• Plant-based seafood: Choose a variety of plant-based seafood to add texture and flavour to your ramen.
• Broth: For a richer broth, use a combination of vegetable broth and bone broth.
• Customisation: Customise your ramen by adding other ingredients, such as mushrooms, bamboo shoots, or tofu.
• Toppings: Experiment with different toppings, such as soft-boiled eggs, scallions, or kimchee.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.