STARTERS
One of Japan’s national dishes, ramen enjoys something of a cult status for its deeply savoury broth, chewy noodles and seemingly endless variations. Making it from scratch requires a considerable amount of time and skill; in Japan, it’s seldom made at home. This vegan version is quick and simple to make, but the generous quantities of oil and the inclusion of tahini ensure it doesn’t fall short on flavour.
SERVES: 4 TAKES: 40 MINS
INGREDIENTS
3 courgettes
3 tbsp vinegar
1 tsp caster or granulated sugar
1 tbsp chilli flakes, plus an extra pinch
1 big aubergine, cut into
1cm-thick wedges
4 tbsp vegetable oil
4 tbsp sesame oil
1½ tsp Sichuan pepper
4 garlic cloves, minced (ground)
1 cm piece of fresh root ginger, peeled and minced or grated
4 tbsp soy sauce
2 tbsp mirin hot chilli sauce, to taste (optional)
1.2 litres dashi, ideally mushroom dashi
100g tahini
100g miso
¼ Chinese cabbage or similar cabbage, roughly chopped
4 portions of uncooked ramen noodles
4 tbsp toasted sesame seeds, crushed to a coarse powder
1 spring onion, finely sliced
METHOD
1 Cut half of one of the courgettes into long, thin matchsticks, or use a spiraliser to shred it. Toss the shredded courgette with the vinegar, sugar, the pinch of chilli flakes and a pinch of salt and set aside to marinate. Cut the remaining courgettes into 1cm-thick wedges.
2 He
