*Vegan
There are plenty of vegetables in the sea, and they’re full of nutrients, not simple carbohydrates. I’m going to show you how to use them to make one of our favorite comfort foods into something healthful. This version of ramen is for people who want to enjoy a “noodle-y” soup without all the starchy noodles.
6 ounces kelp noodles
8 ounces seitan, cubed
2 tablespoons Dijon mustard
½ cup panko bread crumbs
Canola or vegetable oil
4 cups vegetable broth
4 cups water
1 bunch scallions, sliced
1 cup kombu (that’s the seaweed restaurants use for seaweed salads) cut into strips that kinda-sorta look like noodles
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
½ pound bean sprouts
1 carrot, spiralized
1. Soak the kelp noodles in a bowl of warm water for at least 10 minutes.
2. Brush the seitan with the mustard, and lightly coat with the panko.
3. Place a sauté pan over medium-high heat, coat the bottom with oil, and pan-fry the seitan until crispy, 5 to 7 minutes. Transfer to a plate lined with a paper towel to absorb excess oil. Set aside.
4. Add the broth, water, scallions, kombu, sesame oil, soy sauce, mirin, rice vinegar, and kelp noodles to a really big soup pot and stir it up. Simmer over medium heat for 20 minutes.
5. Throw in the bean sprouts and carrot. Fill your bowls and slurp.