A winter month favorite. Cozy up to the fireplace with this Japanese noodle bowl. Packed with fiber and flavor, our recipe is nut-free and packed with heart-healthy veggies.
Veggie Chintan Ramen
Veggie Chintan Ramen
8 cups water
6 dried shiitake mushrooms
1 tablespoon Watson’s Furikake Seasoning, plus more for garnish
1/4 cup reduced-sodium tamari
2 tablespoons mirin
Reconstituted mushrooms from broth
1 tablespoon reduced-sodium tamari
1 tablespoon nutritional yeast
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 cups thinly sliced napa cabbage
1 cup thinly sliced carrots
1 cup chopped green beans, 2-inches in length
8 ounces dry ramen noodles
1 cup baby spinach
1/4 cup thinly sliced scallions
Hot sesame oil, optional
For the broth:
For seasoned mushrooms:
To make the broth: Bring the water to a boil in a large pot, then add dried shiitake mushrooms; place Furikake Seasoning in a large tea ball or cheesecloth satchet and add it to the pot as well. Adjust heat to medium, cover, and boil for 15 minutes. Remove mushrooms, setting them aside, and discard Furikake. Stir tamari and mirin into the broth and keep it on low heat.
To make the seasoned mushrooms, squeeze excess liquid from the reconstituted mushrooms, then slice them into 1/4-inch-wide pieces. Place them in a small mixing bowl, along with tamari, nutritional yeast, rice vinegar and sesame oil, tossing to coat all pieces evenly. Place mushrooms in an air fryer basket and air fry for 10 minutes at 400F. Alternatively, you can bake them on a parchment lined baking sheet for 20 minutes at 400F, or until firm, and lightly browned.
To assemble, bring broth to a boil, and add napa cabbage to it, cooking for only 1 minute, then using a slotted spoon to remove it and set aside. Next, add carrots and green beans to broth, cooking for 3 minutes, then again remove and set aside.
Prepare your ramen noodles according to package instructions (typically soaking them in hot water), then divide noodles between 4 large bowls for serving. Divide cabbage, carrots, and green beans between the bowls, then add the fresh baby spinach as well. Pour hot broth into each bowl, which will wilt the spinach. Top with seasoned mushrooms, scallions, and to add a little heat, hot sesame oil – though toasted sesame oil will also work. Lastly, top each bowl with roughly 1/2 teaspoon of Furikake Seasoning and serve hot.
Chef’s notes: Chintan Ramen is ramen that is made with a clear broth, that usually has soy sauce, tamari, or shoyu in it to season – as opposed to a creamier ramen broth. You may also know this clear broth as Dashi, which can be made of a few different ingredients, but here I’ve used the traditional shiitake mushrooms, but instead of kombu, used this amazing Furikake Seasoning for a lil’ twist.