I admit it, Umami is what I crave over every other flavor. You can take your sweets and keep them, I’ll take the savory, deep, earthiness of Umami any day - and any time of day.
Simply said, our tongues have receptors that respond to a compound called glutamate which is found in fermented foods, mushrooms and cooked meats. It’s a flavor I seek out like a hound and love creating that rich Umami flavor but without the meat component.
This vegetarian ramen soup recipe is fast, rich and complex. Make a large batch of the broth and freeze for a later time.
12 c water
2 c Dried shitake mushrooms, sliced
2 T Better Than Bullion Vegetarian
3 T Low sodium Tamari sauce
½ c White miso (I love Cold Mountain Hawaiian Mellow Miso)
Bring all ingredients together (except miso) to a boil in a large stock pot. Simmer for 20 minutes, then whisk in the miso and turn off the heat.
½ c Soy Vay, Veri Veri Teriyaki Sauce (or any good, natural Teriyaki sauce)
14 oz Organic extra firm tofu, sliced into thin rectangles
Preheat oven to 400 degrees.
Drain the tofu and blot dry with a paper towel.
Slice and marinate with the teriyaki sauce in a large zip lock. I like to marinate for at least 4 hours, but can be done longer or shorter based on your time.
Drain the Teriyaki sauce and place tofu slices on a parchment lined baking sheet. Bake for 20 minutes turning the slices every ten minutes. Set aside.
Red Cabbage Quick Slaw
4 c. Red cabbage thinly sliced
1 T Sugar
1 T Salt
In a large bowl massage the salt and sugar into the cabbage for about 1-2 minutes. Set aside for 15 minutes or refrigerate until needed. Keeps up to two days in the fridge.
The Garnish and Noodles
2 c Snow peas sliced diagonally
1.5 c Beech or Enoki mushrooms (see photos below)
8 oz packages of Shirataki Noodles, blanched in boiling water. (I estimate about ½ to a whole package of noodles per person depending on portion size.)
Arrange your beautiful ramen with all of its components and... so delicious, healthy and filling!