Vegan Ramen Chicken
This vegan ramen is a hearty and flavourful dish that is sure to satisfy your cravings. The soup is rich and savoury, made with a fragrant blend of garlic, ginger, soy sauce, and mirin. The dried shiitake mushrooms give the soup a deep umami flavour, while the fresh ramen noodles add a satisfying chewiness.
The star of the dish, the Harmless Vegan Chicken, is marinated in a blend of mirin, soy sauce, garlic, and cayenne pepper, which infuses it with a complex flavour that is both sweet and savoury with a subtle kick of heat. The chicken is then cooked to perfection, either in the oven with a delicious glaze, or simmered in the soup, so it's juicy and tender with a caramelised crust.
To finish off the dish, the soup is garnished with sliced spring onions and the shiitake mushrooms that were removed earlier. The result is a bowl of vegan ramen that is both satisfying and delicious, perfect for a cosy night in or a casual get-together with friends.
Marinade for Harmless Chicken:
- 2 Tbsp Mirin
- 2 Tbsp Soy Sauce
- ¼ tsp Cayenne Pepper
- 1 tsp Garlic
- 200g Harmless Vegan Chicken
Glaze for Chicken
- 2 tsp Brown Sugar
- 2 Tbsp Soy Sauce
Ramen
- 4-5 cups Chicken Stock
- 4 stalks Spring Onion
- 2 tsp Garlic
- 2 tsp Ginger
- ¼ cup Soy Sauce
- ¼ cup Mirin
- 3 cups dried Shitaake Mushroom
- 2 packets of fresh Ramen Noodle
Steamed Greens
- 2 bunches Bok Choy
- Soy Sauce
- Sesame Oil
- Garlic
Marinade for Harmless Chicken:
- In a small bowl, combine 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 teaspoon of minced garlic, and 1/4 teaspoon of cayenne pepper.
- Cut 200g of Harmless Vegan Chicken into bite-sized pieces.
- Place the chicken pieces in a shallow dish and pour the marinade over them. Make sure the chicken is well coated with the marinade.
- Cover the dish with plastic wrap and refrigerate for at least 5-10 minutes.
Glaze for Chicken:
- Preheat the oven to (180°C).
- In a small bowl, mix 2 teaspoons of brown sugar and 2 tablespoons of soy sauce until the sugar dissolves.
- Cut the 200g of Harmless Vegan Chicken into bite-sized pieces and place them in a baking dish.
- Pour the glaze mixture over the chicken and toss to coat the chicken evenly with the glaze.
- Bake the chicken in the preheated oven for 10-15 minutes, or until the chicken is cooked through and the glaze is caramelised and sticky.
Ramen:
- In a large pot, add 4-5 cups of chicken stock and bring to a boil.
- Slice 4 stalks of spring onion, mince 2 teaspoons of garlic, and grate 2 teaspoons of ginger.
- Add the sliced spring onion, minced garlic, grated ginger, 1/4 cup of soy sauce, and 1/4 cup of mirin to the pot. Stir well.
- Add 3 cups of dried shiitake mushrooms to the pot. Stir well and let it simmer for about 20 minutes.
- While the soup is simmering, cook 2 packets of fresh ramen noodles according to the package instructions. Also steam the Bok Choy with a dash of soy sauce, sesame oil and garlic for a few minutes, just before serving.
- Once the soup is ready, remove the shiitake mushrooms and set them aside.
- Add the glaze mixture to the soup and stir well.
- Divide the cooked ramen noodles into bowls and ladle the soup over the noodles.
- Slice the reserved shiitake mushrooms and place them on top of the soup.
- Add the cooked glazed Harmless Chicken to the ramen bowl.
- Garnish with some sliced spring onions and enjoy your delicious vegan ramen!
