![]() ![]() Cause, you know, my least favorite thing about lah-myun is how it never makes you feel full. I also packed in a heap of my favorite veggies–carrots, onions, zucchini, and cabbage, to give it extra heartiness. Add a little big of soy sauce and we are off to the races when it comes to fancifying this otherwise humble lah-myun dish. Doenjang also provides both creaminess and intense flavor. I love Korean soy milk or “dooyoo,” as it imparts a nuttier and sweeter flavor than its Western counterparts. I used two things to create the creamy consistency–Korean soy milk and doenjang (fermented soybean paste). Tonkotsu Ramen: Another cloudy broth made when pork bones are boiled until their collagen dissolves. Miso Ramen: A cloudy broth with a savory taste, produced with the use of fermented soybean paste. Shoyu Ramen: A flavor similar to that of soy sauce. It did put me in the mood for creamy ramen noodles, though, which is why I decided to create my own version. Shio Ramen: A light and salty flavor, which is the most traditional. And while it looks interesting, it’s definitely not vegan. There’s currently a ramen “hack” gaining popularity in TikTok where you add an egg, some mayo, and the soup packet into a bowl and cook this “base” with the ramen noodles to create creamy ramen. ![]() I would wake up to the mouthwateringly spicy scent of it wafting up all the way from the kitchen right up to my bedroom. This combination of ingredients is absolute perfection. My father would make Shin lah-myun (a very popular kind of lah-myun) every Sunday morning, like clockwork. It includes garlic, ginger, chili sauce, miso paste, soy sauce and sesame oil. The climb may be riddled with stumbling blocks, razor-thin cracks, and tricky mantling spots, but I promise to guide you safely to the very top.I love ramen noodles or “lah-myun” in Korean. Today we take what may well be the most treacherous trail of all: We are climbing up the sheer face of the vegan ascent. First we took the full-frontal, brute-force approach via the tonkotsu slopes. Next we made the traverse over to the neighboring peak using the garlic-miso access trail. Soft Boiled Egg - Soft-boiled eggs and ramen. Raw Egg - Stir a raw egg into your hot noodles and it will become creamy and lightly cooked. Dashi - Use some instant dashi to add some fish stock flavor to your ramen. Its richly flavorful, savory, and salty-sweet. Add the onion and cook for 4 minutes until lightly browned on the edges. Miso Paste - One of the classic ramen add-ins is miso paste. We've made the ascent to the top a few times in the past. Make the broth: In a large pot or Dutch oven, heat the sesame oil and the olive oil over medium high heat. I hope you've all brought your oxygen tanks and crampons, for today we climb Mount Ramen, and the air up there is pretty thin. Its also a super versatile dish as you can subtly change the flavoring.
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