Chef Nell in the Galley

Deeply rich broth brings together this spicy, warm and delicious ramen.

Published on May 1, 2023

INGREDIENTS:

• 2 Tablespoons Avocado or Olive Oil
• 1 Onion, chopped
• 1 Leek, cut into 3-4 pieces
• 1 3″ Piece of Ginger, cut into 3-4 pieces
• 2 Heads of Garlic, cut in half
• 4 Cups Vegetable Broth
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Tahini
• 10-12 Shiitake Mushrooms, sliced
• 1/4 Cup Edamame, shelled
• 2 Cups Zoodles (Zucchini noodles)
• Dash of Sesame Seeds (optional)
• Red Pepper, Chili Paste (optional)

DIRECTIONS:

1. Add oil and onion to a pan over medium heat. Cook down the onion until caramelized, approximately 30 minutes. Stir every few minutes.
2. Once the onions are caramelized, add the leek, ginger, garlic and soy sauce and cook for 2-3 minutes or until the soy sauce just starts to simmer.
3. Add the vegetable broth and bring to a boil, cover and cook for 1 hour.
4. Turn off the heat and let the broth cool down. Once cooled, strain the broth through a mesh sieve. At this point you can portion the broth and freeze for up to 2 months, or continue on to make the ramen.
5. Bring the ramen broth up to a boil and turn off the heat. Add tahini and mix thoroughly. Add the zoodles and let them warm up for 1-2 minutes.
6. Pour broth and zoodles into a bowl and garnish with mushrooms, edamame, sesame seeds (optional) and red pepper/chili paste (optional).
7. Enjoy!

Note: You can replace the soy sauce with coconut aminos which results in a slightly sweeter and less salty broth.