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Charred Leek and Soy Sauce Ramen (Vegan Friendly)
Charred Leek and Soy Sauce Ramen (Vegan Friendly)

Before you jump to Charred Leek and Soy Sauce Ramen (Vegan Friendly) recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.

You already are aware that you should have a fit and healthy heart. Consider this: if your heart isn’t fit then the rest of you won’t be either. You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and work out on a regular basis. However, are you aware that there are some foods that have been discovered to help you improve your heart health? Keep on reading to discover which foods are beneficial for your heart.

Believe it or not, beans are truly effective for your heart. Sure, the after-effects of ingesting beans might not be the best for your nose, but they are so healthy for you. This does not mean, however, that simply ingesting beans will make your heart be much healthier or counterbalance the effects of unhealthy foods you might be consuming. What this means is that substituting in edamame or kidney beans for the chicken on your green salad or consuming a veggie burger in place of the hamburger is what you need to do. Luckily, beans are super tasty and you never know…you might not even miss real meat.

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We hope you got insight from reading it, now let’s go back to charred leek and soy sauce ramen (vegan friendly) recipe. You can cook charred leek and soy sauce ramen (vegan friendly) using 21 ingredients and 19 steps. Here is how you do that.

The ingredients needed to cook Charred Leek and Soy Sauce Ramen (Vegan Friendly):
  1. Take 2 servings' worth Vegetarian Chinese noodles (kansui free if possible)
  2. Prepare The soup
  3. Take 1 tbsp Canola oil
  4. Take 1 clove Garlic
  5. Provide 1/2 to 1 stalk The white part of a Japanese leek
  6. Prepare 1 Onion
  7. Take 600 ml ★ Water
  8. Provide 1 tbsp ★ Sake
  9. Use 4 to 5 tablespoons ★ Aged soy sauce
  10. Take 1 pinch ★ Dried cilantro
  11. Provide 1 ★ Black pepper
  12. Get 1 ★ Star anise
  13. Use 10 grams ★ Additive-free kombu based dashi stock granules
  14. Prepare 1 tsp to 1 tablespoon or so Sesame oil
  15. Use Additions Choose any of the following:
  16. Prepare 1/2 thin root Burdock root
  17. Take 3 cm Carrot
  18. Take 2 leaves Chinese cabbage
  19. Take 4 pieces Aburafu (also called Sendai-fu)
  20. Use 1/2 The green part of a Japanese leek
  21. Take 2 sheets Nori seaweed
Steps to make Charred Leek and Soy Sauce Ramen (Vegan Friendly):
  1. Prepare the ingredients. This is the aged soy sauce I used.
  2. Finely chop the white part of the leek, and slice the green part. Chop up the garlic very finely. Shave the burdock root thinly. Julienne the carrot, and cut the Chinese cabbage into strips.
  3. Grate half the onion, and finely chop the other half (if you are using a sweet onion or onions with a lot of water, adjust the amount of soy sauce added later).
  4. Heat a pan over medium heat and add the oil. Stir fry the garlic, the white part of the leek, and chopped onion.
  5. Start bringing a large pot of water to a boil.
  6. Keep stir frying until the ingredients are browned or slightly charred. Don't let them become too charred, since it'll be carcinogenic.
  7. Add the grated onion.
  8. Measure the ★ ingredients directly into the pan. Leave the heat set to medium.
  9. When it comes to a boil, add the sesame oil. The soup is now finished.
  10. Throw in the aburafu.
  11. Cook the noodles following package instructions. Take care that they aren't finished too far in advance of the other ingredients.
  12. Fill the ramen bowls with hot water to warm them.
  13. Coat oil (not listed) in a frying pan heated over medium, and stir fry the burdock root and carrot. Add the Chinese cabbage after 30 seconds and continue stir frying.
  14. Drizzle in 1 tablespoon of the soup, and stir fry quickly.
  15. Throw out the hot water in the ramen bowls, and ladle in the reheated soup.
  16. Drain the cooked noodles well, and put into the soup.
  17. Add the toppings.
  18. Cut the nori into even pieces and place on the ramen to finish.
  19. You can use the leftover soup in fried rice and for ankake (starch thickened) sauce.

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