Kimchee "Beef" Ramen; Nachos

I’ve done a post on ramen before, but here’s another idea. I’ve been going into work early (for me) this week and was too tired when I got home to make much of a fuss with dinner, so this is what I came up with.

Kimchee “Beef” Ramen

4 cups vegan “beef” broth
4 oz vegan “beefy” seitan, sliced thinly or purchased in a small format
1 carrot, grated
equal amount of daikon, grated
2 Tbsp gochuchang (Korean spicy pepper paste) (optional)
2 Tbsp vegan fish sauce, if available (I just threw this in because I have it and don’t know what to do with it)
2 cups kimchee, chopped
1 package chuka soba (curly noodles)
1 cup bean sprouts
4 scallions, chopped

Grate the carrot and daikon.

If your kimchee isn’t chopped small enough for your tastes, scissors make short work of it.

Combine the broth, “fish” sauce (totally optional), gochuchang (optional if you want to cut down on the heat), kimchee, and “beefy” seitan in a soup pot.

Bring to a boil then add the ramen. You don’t need to break it up, but do submerge it.

Cook for a minute, then add the carrots and daikon.

The ramen will be done in 3 to 5 minutes; when it is, you can stick a spoon or chopstick in it and twirl to separate the noodles.

Add the bean sprouts and scallions; stir.

Serve topped with additional scallions and maybe a sprinkle of sesame seeds.

Next up, not so much a recipe so much as an idea. I had leftover “beefy” sauce, jalapenos, and “cheese” from the Mexican pizzas I made the other day, so last night I made nachos to use it all up.

Nachos

tortilla chips, enough to thoroughly cover your baking dish (and feed everyone)
taco-flavored vegan ground “beef”
vegan refried beans (I used half a can for two servings)
diced onion
canned or fresh jalapenos, sliced
salsa (I used half a jar for two servings)
vegan cheddar cheese (I used Daiya)
guacamole and/or vegan sour cream (I made guac by pounding a bit of onion and garlic with some salt in a molcajete, then adding avocado and hot sauce and mashing well; you can use a bowl and fork instead of a molcajete)

Mark got home late, so I made two separate sets of the nachos, each in an 8×8 baking dish, which was about right for a single serving, and saved his to bake when he got home. I just layered the tortilla chips, then the refried beans and “beefy” sauce, then the onions and jalapenos, then the salsa and cheese. I baked it at 375 for about 10 minutes, then added some guacamole.

13 Comments »

  1. Dawne Said,

    December 3, 2009 @ 11:17 pm

    MMMM….ramen are pretty much my favorite food in the WORLD! I didn’t know there was a No Beef Base by the Better than Bouillon brand – great post!

  2. Jes Said,

    December 3, 2009 @ 11:48 pm

    I like the “protein wise” seitan 🙂 The ramen looks great–super quick and tasty (and waaay healthier than the pre-packaged stuff).

  3. meg Said,

    December 4, 2009 @ 2:21 am

    This is kind of unrelated to the post but what ever happened to that miso you were making last year? Or… was it a year ago? You already checked on it, I know that much… in any case, kimchee makes me think of miso, how ever (il)logical.
    -Meg

  4. renae Said,

    December 4, 2009 @ 11:38 am

    Meg, the miso will be ready on January 10. It takes a year to fully ferment and I made it on 1/10/09. I’ll definitely do a post when I unveil it!

  5. trinity Said,

    December 4, 2009 @ 8:40 am

    Your ramen looks great! I haven’t had ramen in AGES, mostly because the home-made kind seems elusive, and the 10-for-a-dollar packages at the store are a no-go. Thanks for the post!

  6. renae Said,

    December 4, 2009 @ 11:38 am

    Meg, the miso will be ready on January 10. It takes a year to fully ferment and I made it on 1/10/09. I’ll definitely do a post when I unveil it!

  7. Xiaolu @ 6 Bittersweets Said,

    December 4, 2009 @ 1:30 pm

    Mmm this looks fabulous, Renae! By the way, you probably don’t remember but I left a comment asking you about your camera, lighting, etc. a few months ago. I did end up buying a DSLR (similar to the one you suggested) and the lens you recommended. Thanks so much for your helpful advice! And to ask just a tiny bit more 8), would you mind sharing where you buy your chuka soba in this area? I haven’t looked that hard but couldn’t find it last time I was at an Asian grocery. Thanks!

  8. renae Said,

    December 4, 2009 @ 2:03 pm

    Xiaolu, so did you get a Rebel? Do you like it?

    I think I got that particular package of chuka soba at the Tyson’s Corner Whole Foods, though I don’t think they have it in the Vienna or Fairfax stores where I also shop. They do have it (probably cheaper) or a similar brand at Super H in Fairfax. All of the larger Korean grocery stores – Lotte, Super H/H Mart/Han Ah Reum, etc – have a dizzying array of noodles that almost always includes chuka soba, although it’s not always packaged in that neat, tight manner that makes it look identical to Oodles of Noodles so it’s easy to overlook. Sometimes it’s called “Chinese curly noodles” or something like that and it’s just sort of loose in the package. I think Wegmans has it in that form in their Asian section. It’s the same thing, just dried a bit more free-form.

  9. Xiaolu @ 6 Bittersweets Said,

    December 4, 2009 @ 2:30 pm

    Yep, I got a Rebel XS though I think you suggested an XT. I really love it though I wish I had time to take outside photos and not just food. You know I’m sure I’ve just been overlooking the chuka soba at the stores I go to. Thanks for giving me so many places to look :).

  10. Xiaolu @ 6 Bittersweets Said,

    December 4, 2009 @ 2:30 pm

    Yep, I got a Rebel XS though I think you suggested an XT. I really love it though I wish I had time to take outside photos and not just food. You know I’m sure I’ve just been overlooking the chuka soba at the stores I go to. Thanks for giving me so many places to look :).

  11. Ms. Veganorama Said,

    December 9, 2009 @ 12:44 pm

    The ramen looks great! I love Korean food but of course have to make it myself since it is a fairly unvegan cuisine.

    As for the Chongga brand kimchee, last time I checked there were only a couple of brands of kimchee that were vegan and Chongga was not one of them (has dried shrimp and fish sauce). Did that change? I just make my own since I can control the seasonings and not worry about it being not vegan.

  12. renae Said,

    December 9, 2009 @ 2:25 pm

    Ms. Veganorama, that particular bag of kimchee was vegan according to the ingredients list. My Super H does have one or two kimchees that appear to be vegan (including this one), but it is tricky because different types within the same company have different ingredients. You’re definitely right that it’s safest – and probably tastiest – to make your own, and I usually do that, but I just haven’t had time in the last couple of months.

  13. Official 2011 RIU Ramen Noodle Cookoff Competition Said,

    October 27, 2011 @ 9:18 pm

    […] by The Cryptkeeper LOL Nowhere did it state it has to be Top Ramen, nor my own recipe. http://ieatfood.net/2009/12/03/kimch…-ramen-nachos/ LOL GS_googleAddAdSenseService("ca-pub-9888434945255495"); […]

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