Corn Fusion: A Creamy Vegan Ramen Adventure
Hey there, fellow food adventurers!
Guess what? Summer isn't over yet! I know, I know, some of you might be craving pumpkin spice everything, but I'm holding onto those sunny vibes and delicious summer produce a little longer. And what's more summery than sweet, juicy corn?
We're taking this late-summer star and transforming it into something truly special: a creamy, dreamy, vegan ramen that's going to blow your taste buds away. Forget your average soup; this is a bowl of pure comfort with an extra dash of sunshine.
From Summer Salad to Soul-Warming Ramen
Usually, I’m all about charring corn on the griddle and tossing it into a vibrant salad. But lately, the evenings have been calling for something a bit more substantial, something that hugs you from the inside out. So, I took inspiration from my previous culinary escapades – the miso corn soup and the corn chowder – and bam! Corn Ramen was born!
This isn't just any ramen, though. This is a creamy, sweet, and lightly spiced bowl of goodness, kissed with ginger and a touch of chilli. It's super simple to make, and the best part? It’s perfect for using up leftover cooked corn. That char from the griddle? It’s not just for show; it adds a depth of flavour that’s simply irresistible.
The Secret to the Best Broth
Now, let's talk about the broth. The magic starts with dried shiitake mushrooms and kombu – the real MVPs of a flavourful ramen broth. If you can get your hands on these, don’t skip them! They give the broth that authentic umami kick. (Psst... you can find them at most Asian grocery stores or online).
I start by gently sautéing the aromatics – shallots, garlic, ginger, and chilli – until they’re lightly charred. Then, in goes the water, kombu, dried mushrooms, and those lovely corn cobs (after you've shaved off the kernels, of course). We let it simmer away to create a simple yet flavourful base.
To add that creamy, dreamy texture, I blend half of the charred corn kernels with creamy soy milk until it's velvety smooth, then swirl it into the broth. A little seasoning, a dash of rice wine vinegar, and a drizzle of chilli oil for a bit of zing – and we’re nearly there!
Time to Top It Off!
Now comes the fun part – the toppings! I love using pre-cooked ramen noodles, steamed broccoli and green beans, my all-time favourite tofu (because protein is a must!), a handful of leftover corn kernels, and a generous drizzle of chilli oil. But you can get creative and use whatever your heart desires!
This Corn Ramen isn't just a meal; it's an experience – it’s warming, comforting, and incredibly satisfying. It looks impressive, but trust me, it’s a breeze to make. We’ve enjoyed it immensely, and I'm sure you and your loved ones will too!
Recipe Time:
Yields: 3-4 servings Prep Time: 15 minutes Cook Time: 60 minutes
Ingredients
For the Soup
- 5 dried shiitake mushrooms
- 20 g kombu
- 4 corn on the cobs
- 30-45 ml vegetable oil
- 3 shallots, roughly sliced
- 4 garlic cloves, thinly sliced
- 20 g ginger, peeled and sliced
- ½ medium hot chilli, roughly sliced (adjust to taste)
- 360 ml soy milk (almond or oat also work well)
- 30 ml shiro/white miso paste (GF if required)
- Coarse sea salt or soy sauce/tamari, to taste
- 15-30 ml rice wine vinegar
- 20 ml chilli oil or toasted sesame oil
Topping Suggestions
- 100 g tender stem broccoli or green beans, per bowl
- 50 g tofu or tempeh, per bowl
- 100g Precooked noodles (GF if needed)
- Green parts of spring onions/scallions, thinly sliced
- Sesame seeds, to garnish
Instructions
- Soak dried shiitake mushrooms and kombu in 1 litre of cold water for as long as possible (overnight is great but not required).
- Heat a griddle pan, brush corn with oil, and char until cooked and slightly browned all over.
- Heat 1-2 tbsp of oil in a pot. Add shallots, garlic, ginger, and chilli. Sauté until lightly charred in places.
- Shave the corn kernels off the cobs, divide the kernels in half and set aside.
- Add kombu, shiitake, the soaking water, and corn cobs to the pot. Simmer for 30 mins to make the stock (remove kombu before it boils).
- Steam the veggies (6-7 mins for tenderstem, 4 mins for beans), pan-fry/bake the tofu, and cook noodles separately.
- Once the stock is ready, fish out the mushrooms and corn cobs. Pour the stock into a blender with half of the corn kernels, soy milk, miso paste, and a pinch of salt. Blitz until smooth.
- Return the soup to the pot, gently warm. Season with vinegar, more salt, and a touch of mirin if you desire more sweetness.
- Divide between bowls. Serve with noodles, veggies, tofu, and remaining corn. Drizzle with chilli or toasted sesame oil, spring onions, and sesame seeds.
Notes
- In the winter, you can use frozen or canned corn, but char it in a skillet first for better flavour.
- Any nut or seed butter can be added at the end (a tablespoon) for an extra indulgent soup.
Share the Love
If you make this recipe, tag me on Instagram using #lazycatkitchen and @lazycatkitchen, I can't wait to see your versions!