Shin's Vegan Ramen

This isn't any of that unhealthy deep-fried stuff you can get for a quarter at the store - this is true ramen. When I say that I don't mean that this is necessarily traditional ramen as it contains that nutty sweet corn - it's the noodles that count. Normally ramen is made with eggs, but there's no reason as to why you can't make them a bit healthier with some flax seed right? Besides, the spiciness and chewiness of the tofu compared with freshly made and wonderfully concocted broth will make you float to a noodley-heaven.

(Vegan Hokkaido Ramen Noodles Ingredients)

• 3/4 a cup of All-Purpose Flour
• 3 tbl Hot Water
• 1 tbl Ground Flax Meal
• 3/4 tsp of Iodized Salt
• Extra Cold Water for moisture

(Ramen Broth Ingredients)

• 1 tsp Hoisin Sauce
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Ground Black Pepper
• 2 Parsley Leaves
• 1 Dry Bay Leaf
• 1/2 of a Medium-Sized Onion
• 1 Small Garlic Clove (snapped in half)
• 1/2 a cup of Cold Water

(Ramen Tofu Ingredients)

• 1/4 a package of Tofu (frozen for 48 hours and defrosted)
• 1/2 tsp Hoisin Sauce
• 1/2 tsp Mirin
• 1/4 tsp Rice Vinegar
• 1/2 tsp Red Pepper Flakes
• 1/4 tsp Ground Black Pepper
• 1 Small Sliced Carrot
• 1 Chopped Green Onion
• 3 tbl Vegetable Oil

(Directions)

• For the Vegan Hokkaido Ramen Noodles: Mix the flour and salt in a food processor for about thirty seconds.
• Combine the hot water with the flax meal.
• Once the flax meal has started to come together, you can add it around the food processor to touch all of the places where the flour is. Run the food processor until the flax egg is fully incorporated then slowly add in a few trickles of the water (no more than one tablespoon).
• Once it has come together like refrigerated cookie dough, knead it a few times to make sure it comes together and put it under a damp towel for about an hour.(You can work on your tofu while this rests.)
• Once the dough has relaxed enough and softened a bit you can roll it out onto a plastic-lined and flour coated cutting board. Cover a large and very sharp knife with flour, as well as your rolling pin.
• Roll it out as you would a pie crust as thin as you can, and when cutting them - try to cut as thinly as possible. Make sure to have a pot of boiling and heavily salted water on the stove before you finish cutting the noodles.
• Once the pot of water is boiling, coat your noodles in flour and slowly spread them through the water. Boil them for about 3-4 minutes or until the noodles are fully cooked but still chewy.


• For the Ramen Broth: Combine the ingredients into a small saucepot and place it onto a stove over medium heat. Cook until fully heated and once you've decided that it is to your liking. While working on the broth you can make your tofu.


• For the Ramen Tofu: Wring out your tofu then marinate it in the seasonings and hoisin sauce for about an hour (once you've finished the dough for the noodles).
• Once the hour is up, place all of the ingredients into a small pan over medium-heat until the vegetables are softened and the tofu is crispy.
• Serve over the noodles and add in about 1/4 a cup of yellow corn onto the side. If you like you can add 1/2 a teaspoon of coconut oil to simulate butter that often accompanies Hokkaido-style ramen.
• Enjoy!