*Vegan
We tend to think of ramen as something distinctly Japanese, but until the 1940s, ramen in Japan was just called Chinese Noodle Soup. Some of the best ramen I tasted in Yokohama was in Chinese noodle houses. It was completely different, with a slightly lighter broth and a potent dose of Sichuan heat. The heat also clears your sinuses for the ultimate sick food. Fuck chicken soup.
4 garlic cloves, minced
1 leek, thinly sliced (Clean it well.)
1 bunch fresh chives, chopped
8 ounces seitan, cubed
2 cups baby corn
1 cup spinach leaves
1 quart vegetable broth
1 quart water
1 to 3 tablespoons Sichuan chili sauce (Start with 1 tablespoon if you’re not a capsaicin junkie—you can always add more.)
1 tablespoon ground ginger
1 tablespoon shoyu (or soy sauce)
4 ounces ramen noodles, fresh or dried
Sesame seeds
Bean sprouts
A shake of dark sesame oil
Sriracha or other chili sauce (optional)
1. In a large soup pot, combine everything except for the noodles, sesame seeds, bean sprouts, and sesame oil. Stir to blend the flavors and bring 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.
2. Bring another pot of water to a boil and cook the noodles: 2 minutes for fresh noodles, 5 minutes for dried.
3. Remove the noodles, but reserve the cooking water.
4. Divide the noodles evenly among four big bowls—or 2 huge bowls if you want to do it up fat-bastard style.
5. Ladle the soup and vegetables over the noodles. Add the reserved ramen cooking water if you want a soupier texture.
6. Garnish with sesame seeds, bean sprouts, sesame oil, and maybe a little chili sauce.