Every so often a product comes in that throws me through a loop. Kelp noodles were such a product. I assumed that the noodles would have a strong seaweed taste. Well, you know what they say about people who assume?… Right. So, it turns out, the kelp noodles have zero flavor.
Another surprise was that they were mildly crunchy and a little chewy, giving them a great dimension of texture. How cool is that!?
Realizing I now had a blank canvas to work with, I decided to stick with the Asian theme. I made a Thai peanut salad with kelp noodles which took the place of soba noodles. It was delicious. Later that night, I came across a recipe for Kelp Noodle Ramen. I was sold. When I got to the deli the next morning, I played around with the recipe, eventually settling on what I have below. It is absolutely delicious. And, if you would like softer noodles, try soaking them in water overnight. Otherwise you can simmer them for an hour on the stove.
– 2 pkg kelp noodles
– 2 large portobello caps, peeled, destemmed, and chopped
– 1/4 c oil (I used olive oil)
– 1″ ginger, grated
– 1 clove garlic, minced
– 1 tsp tamari
– 8-10 c water
– 1-2 Tbls veg base
– 1 Tbls vegan fish sauce
– 2 eggs, whisked (optional)
– cilantro for garnish
– sriracha for garnish
1. In a large soup pot, pour in olive oil. Turn the heat on and add the diced mushrooms. After 5 minutes, or when the mushrooms are turning tender, add the ginger, garlic and tamari. Cook for 1-2 minutes
2. Next, add the fish sauce, water and veg base. Bring to a boil then reduce to a simmer
3. If you soaked your noodles overnight, add them now along with the whisked egg. Once the egg is cooked, taste and add any additional seasonings or spices.
4. If you did not soak your noodles, let noodles simmer in the broth for about an hour. Right before you remove the ramen from the heat, add the whisked egg. Keep the pot on the heat until the egg is cooked
5. Top your ramen with cilantro and sriracha!