Creamy Sunflower Ramen
Don't forget to check out the pointers above on equipment and ingredients! Recipe source: Joe Yonan’s Mastering the Art of Plant-Based Cooking (2024, Ten Speed Press)
Servings: 4
Ingredients
Broth
- 1 cup (140g) raw sunflower seeds, soaked in water for 8 to 12 hours, drained and rinsed
- 2 cups (470ml) water
- 6 cups (1.4L) lightly salted vegetable stock or broth
- 1 teaspoon fine sea salt, plus more as needed
Garnishes and ramen
- 12 ounces (340g) fresh shiitake mushrooms, stems composted (or saved for stock)
- 2 tablespoons sunflower oil Fine sea salt
- 1 pound (450g) baby bok choy, cored and thinly sliced crosswise
- 4 tablespoons Shichimi Togarashi
- 1 pound (450g) fresh ramen noodles, such as Sun Noodle brand, divided into 4 equal portions
- 1 cup (35g) lightly packed fresh sunflower sprouts
Instructions
- PREHEAT THE OVEN TO 400°F (200°C).
- Make the broth: In a high-powered blender, combine the soaked sunflower seeds and water and blend until very smooth, 30 seconds to 1 minute. Set a nut-milk bag in a bowl, pour in the sunflower milk, close the bag, and use your clean hands to extract as much of the liquid as possible, twisting and squeezing the bag over the bowl. (Compost the pulp, or save it to add to smoothies.
- In a large saucepan, combine the sunflower milk, vegetable stock, and salt, whisking to combine. Taste and add more salt if needed. Set over medium heat, and when the mixture is very hot but not bubbling, reduce the heat to low and cover to keep hot.
- Prepare the garnishes: On a large sheet pan, toss the shiitake caps with 1 tablespoon of the sunflower oil. Transfer to the oven and roast until tender, about 10 minutes. Leave the oven on. Transfer the mushrooms caps to a cutting board, cut into thick slices, and season lightly with salt.
- While the mushrooms are roasting, use a salad spinner to wash and thoroughly dry the baby bok choy.
- Transfer the bok choy to the same sheet pan you used for the mushrooms and toss with the remaining 1 tablespoon sunflower oil. Roast just until the greens wilt, about 3 minutes. Remove from the oven, season lightly with salt, and let the bok choy rest on the sheet pan.
- Cook the ramen: Bring a medium pot of salted water to a boil over high heat.
- Ladle ½ cup (120ml) of the hot broth into each of four deep bowls. Add 1 tablespoon of the shichimi togarashi to the bottom of each bowl.
- Add one portion (4 ounces /115g) of ramen noodles to the boiling water. Cook until barely tender, 30 to 90 seconds. Use a spider sieve or slotted spoon to lift the noodles from the water, holding them over the pot to drain, then transfer them to one of the bowls. Repeat with the remaining noodles.
- Divide the remaining hot broth among the bowls. (If it has separated or slightly curdled, don’t worry: Just whisk it for a few seconds, and it’ll come back together.) Top each bowl with mushrooms, roasted bok choy, and sunflower sprouts. Serve hot.
