A bad poem about great ramen:

If you’re in the mood
Send me some noods
Oh to satisfy this craving
For you ramen, I’m raving
Udon know how happy I’d be
For a big ‘ol bowl or three

A bad poet (me).

I don’t know about you but I could eat noodles every day. I like to work them into my meal rotation every week, pairing with different broths and sauces to keep things feeling fresh and exciting.

Sundays in our home are reserved for nutritious and wholesome broths that I simmer low and slow. Slow cooking allows the aromatics to gently steep into the broth, releasing beautiful fragrance and goodness. Each drop of infused broth packs flavour and that’s what makes it, in my eyes, worthy of the name “Liquid Gold”.

What is ramen?

Ramen might be a one-bowl Japanese food hero, but the broth and noodle combo is as varied as it is delicious.

Not all ramens are the born the same. Some are punchy and intense, others light and fresh. The broth is what sets your taste and tone – noodles and other ramen ingredients are there to enhance the umami-rich liquid. In other words, it’s ALL ABOUT THE BROTH.

Can I make “Liquid Gold” Vegan Ramen ahead of time?

You can make the stock up to the end of step 1 a day ahead. Keep it refrigerated.

What gives this vegan ramen flavour?

Without the traditional bone broth base, this vegan ramen gets its umami flavours from miso paste, mushrooms, soy sauce, vegan oyster sauce and vegan stock (I use Massel Chicken-style stock cubes – click here to buy). Ultimately, this is a fast and easy way of adding lots of earthy flavour.

What kind of noodles should I use for this vegan ramen?

The choice is yours! I use udon for their wholesome, filling quality. Bodhi loves them as they’re easy for little fingers to pick up, too. However, there are no rules when it comes to choosing your ramen noodles. Use whatever you like or whatever you have. I’ve made countless versions using classic wheat flour noodles, soba noodles (buckwheat noodles), rice noodles, edamame noodles and everything in between. Go wild.

Can I use other vegetables in “Liquid Gold” Vegan Ramen?

Absolutely. This is a great recipe for using up any veggies you have leftover in the fridge.

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“Liquid Gold” Vegan Ramen

BEHOLD! “Liquid Gold” Vegan Ramen featuring the most SLURPABLE miso mushroom-turmeric broth and the best kind of noodles out there… udon.

Course Lunch, Main Course

Cuisine Asian

Keyword broth, mushrooms, noodles, soup, vegan

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Equipment

• Large stockpot
• Sieve

Ingredients

For the broth:

• 1 L water
• 2 veggie stock cubes (I use Massel)
• 4-5 dried shiitake mushrooms
• 50 g coriander stalks reserve the leaves for garnishing
• 1- inch piece ginger sliced
• 1- inch piece fresh turmeric or 1/4 tsp ground
• 2 sticks lemongrass bruised
• 3-4 kaffir lime leaves
• 2- inch piece orange peel
• 2 large spring onions trimmed and halved
• 2 tbsp soy sauce
• 1 tsp white miso paste
• 2 tbsp vegan oyster sauce
• 1 star anise
• 1/4 turmeric

For the bowls:

• 250 g noodles of your choice cooked and rinsed under cold water
• 150 g tofu puffs halved
• 100 g broccoli florets blanched
• 150 g mixed mushrooms I used sliced chestnut and whole enoki
• 2 heads pak choi sliced
• 100 g tinned bamboo shoots drained
• 8-10 frozen vegan gyoza

To serve:

• 3 spring onions sliced on the bias
• Reserved coriander leaves chopped

Instructions

• Place all the ingredients for the broth in a large stock pot. Cover and simmer for 2 hours. Sieve the broth into a bowl. Discard the aromatics left in the sieve.
• Return the stock to the pot, add the veggies and gyoza, and bring to a boil. Simmer covered for 5 minutes.
• Divide the noodles between 4 large serving bowls and ladle over the broth, veggies and dumplings. Serve immediately.
• Garnish with sliced spring onions and coriander. Drizzle with optional chilli oil and serve immediately.

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If you like this recipe, you’ll love this Vegan Broth with Tofu Skin & Noodles.

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The post “Liquid Gold” Vegan Ramen appeared first on Sanjana.Feasts.

Say hello to ultimate vegan recipe for soft, fluffy, Asian-style bread (also known as Hokkaido milk bread) with a tender-but-chewy texture. Unique due to its water-roux starter technique, this recipe makes for an addictive vegan sweet bread that you can just tear layer by layer. Perfect with butter and jam for breakfast.

The squishy green dough can be baked inside a loaf tin, formed into pull-apart buns and even turned into breakfast muffins.

How to serve Vegan Pandan Hokkaido Milk Bread

The subtle sweetness and pandan flavour of the milk bread is the perfect partner for pillowy-soft bread and makes it hopelessly addictive. One bite of vegan milk bread is never enough. Pair with jam, butter or a cup of coffee for a tea-time treat. Or tear chunks off whilst it’s hot out of the tin and devour. I won’t tell.

What is Tangzhong?

The process of making Vegan Pandan Hokkaido Milk Bread begins with a method called tangzhong . This is to first cook a small amount of the flour (my recipe calls for 10%) with water to create a paste that is similar to a roux in French cookery. Tangzhong is a technique which has been used in Asian baking, namely in Japanese and Chinese cuisines for centuries.

The method of heating flour with water activates the starch in the flour and creates a perfectly-hydrated dough filled with tiny air bubbles. This gives the final loaf a soft, springy texture. Honestly, the tangzhong dough is extremely sticky, due to the extra moisture so it’s a challenge to knead by hand. Yet, my stand mixer is very loyal and does all the hard kneading job for me.

Making this vegan milk bread really is a magical process as well as a cathartic baking project. Kids will also love helping rolling up the dough up into spirals, too. Bodhi was mainly interested in the squishing part… Can you tell?

What is Pandan?

In South Asia and Southeast Asia, pandan is as common a flavoring as vanilla is in the West. The flavour is sweet and floral like vanilla but with a subtle, marshmallowy and grassy dimension which is difficult to describe to the uninitiated. It’s widely used in savoury cooking as well as baking and sweets. Pandan paste is easy to find in Asian supermarkets and a little goes a long way. If you’re lucky enough to find fresh pandan leaves, you can make your own pandan juice. I reduce it down to a pulp with water and strain. Also, fresh leaves are also amazing when added to a pot of steaming rice.

More Flavour Ideas for Vegan Hokkaido Milk Bread

• Omit the pandan extract for a plain vegan Hokkaido milk loaf that’s slightly sweet and perfect for PB&J sandwiches and French Toast.
• Add 1 tbsp (yes 1 tbsp) of vanilla extract to give your bread a beautiful bakery flavour.
• Grate in the zest of 2 large unwaxed lemons if you like your bakes to have a citrus hit.
• You could also spread the inside of the rolls with your favourite chocolate spread, vegan citrus curd or jam for that sweet roll finish.

Vegan “Eggwash”

My ultra-shiny egg-free glaze comes from a simple mixture of agave, coconut milk and turmeric. No yolks required! The sweetness from the agave helps the top caramelise. Bonus! The turmeric adds a hint of yellow for that eggwash feel. It’s perfect for baking. When glazing savoury pies and pastries, I omit the agave and simply use any plant milk + turmeric.

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Pandan Hokkaido Milk Bread (Vegan)

The ultimate vegan recipe for soft, fluffy, Asian-style bread with a tender-but-chewy texture. Unique due to its water-roux starter technique, this recipe makes for an addictive vegan sweet bread that you can just tear layer by layer. Perfect with butter and jam for breakfast.

Course Breakfast, Snack

Cuisine Asian, Japanese

Keyword baking, bread, eggless, vegan

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Author Sanjana

Ingredients

For tangzhong:

• 40 g strong white bread flour
• 200 ml water

For the milk bread:

• 400 g strong white bread flour
• 2 tbsp coconut milk powder
• 2 tsp pandan paste
• 3/4 tsp salt
• 125 ml full-fat coconut milk warmed to
• 80 g caster sugar
• 2 tsp instant yeast
• 80 g vegan butter room temperature

For the vegan “eggwash”:

• 2 tbsp agave
• 2 tbsp coconut milk
• 1/8 tsp turmeric

Instructions

For tangzhong:

• In a small saucepan over medium heat, combine the flour and water.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potato or a thick roux, about 65°C/150°F if you have a cooking thermometer. Transfer to a bowl and cover with cling film.  Allow to sit until the starter gets to room temperature.

Making the dough:

• Add the coconut milk, sugar and pandan paste to a saucepan and heat over a low heat until the sugar has dissolved. Allow to cool at room temperature to about 38°C/100°F or just warm. Now add the yeast and stir. Set aside for 10 minutes until frothy.
• In the bowl of a stand mixer, whisk together the bread flour, coconut milk powder, and salt.  Once mixed, add in the warm milk and tangzhong starter. Whisk until just combined. Switch to the dough hook attachment and knead the dough at medium-high speed for 10 minutes.
• With the mixer still running, add the soft vegan butter, 1 tablespoon at a time until fully incorporated. It will feel like a lot of butter but keep it going – it will be absorbed into the dough the longer it is kneaded. Turn the speed up to high and beat for a final 5 minutes.  Transfer the dough to a lightly oiled bowl and cover with cling film. Allow to sit for 1 hour, or until the dough has doubled in size.

Shaping the dough:

• Knock the air out of the risen dough and knead briefly to remove any large air pockets. Divide the dough into 14 equal parts (about 90g each). Keep the cut dough under cling film to prevent it from drying out or forming an unwanted skin.
• Take one portion of the dough and roll into a long oblong, about 5cm (2") wide and 10cm (4") in length. Starting from the end closest to you, roll the dough into a log. Repeat with remaining dough.
• Place the first seven logs seam-side up in a well-greased loaf tin (size: 1800g/4lb) for the first layer and for the second layer, place the logs seam-side down. Cover the loaf tin with cling film and allow to rest in a warm place for 30 minutes, until the dough has doubled in volume.
• Preheat the oven to 175C/350F

For the vegan “eggwash":

• Combine all the ingredients for the vegan "eggwash". Gently brush on top of the risen dough.
• Bake in the preheated oven until the top of the bread is a nice golden brown. If the bread top colours too quickly, place a foil tent over it to prevent it from burning.
• Let the bread cool in the loaf pan for 5 minutes before unmolding (wearing oven gloves). the loaf should slip out easily once inverted. Allow the loaf to cool to room temperature on a wire rack.

Notes

• You can turn this bread dough into a bun recipe too. Divide the dough into 14 pieces, roll into balls, transfer to a greased pan, and bake for about 35 minutes or until golden brown on top.

 

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If you like this, you’ll love my recipe for Indian-Inspired Rocky Road

Love Sanjana

The post Vegan Pandan Hokkaido Milk Bread appeared first on Sanjana.Feasts.