Sichuan Style Veggie Ramen
We tend to think of Ramen as something distinctly Japanese, but until that pesky WWII, Ramen in Japan was just called Chinese Noodle Soup (but they managed to make the name offensive—true story).
In the last 50 years, the Japanese have perfected the dish and made it their own, but some of the best ramen I slurped in Tokyo was in Chinese noodle houses. It was completely different, and completely awesome.
This is also the ultimate sick food. Fuck a chicken soup. A big bowl of this will cure your ills.
4 cloves garlic, minced
1 leek (clean it good, those things are filthy), thinly sliced
1 bunch chives, chopped
8 oz seitan, cubed
2 cups baby corn
1 cup spinach
1 quart veggie broth
1 quart water (too much sodium makes you bloated. Lookin out for ya)
3 T Sichuan Chili Paste (Start with 3 if you’re a hot food hero. Start with 1 T if you’re not a capsaicin junkie—you can always add more)
1 T ground ginger
1 T Shoyu
4 oz ramen noodles
Shake of dark sesame oil
In a large soup pot, combine everything except for the noodles, sesame seeds a bean sprouts. Stir to blend the flavors together.
Bring that to a boil. Reduce to a low simmer, cover and let cook for 20 minutes. It’ll get spicier and more delicious as it cooks.
Bring another pot of water to the boil and cook the noodles: 2 mins for fresh, 5 minutes for dried.
Remove the noodles, but save the cooking water.
Divide the noodles evenly into 4 big bowls—or 2 huge bowls if you want to do it fat bastard style.
Ladle the soup and veg over the noodles. Use ramen cooking water if you want it soupier
Garnish with sesame seeds, bean sprouts, sesame oil and maybe a little chili sauce