Food on the Table – Vegan Udon with spicy coconut milk with corn and marinated wild mushrooms
By: Lisa Hayes – Confluence Daily is your daily news source for women in the know.
Several months ago I ate at a ramen bar in Oakland where I had a vegan ramen I will never forget. Oakland isn’t the city it used to be. For better or worse, depending on how you look at it, it’s gentrifying. You can see those changes everywhere. One of the biggest things happening in that revitalization is a food scene that is both familiar and unique. Just across the bridge from San Fran, the prices are less for what I would consider some of the most intriguing food in California.
I got this Ramen, in a warehouse turned food court that had once been a bustling place, then over the years died, but seemed to be recently infused with new life. Many of the stalls were still empty, but the ones serving food were bright and had an air of sophistication that seemed out of place in the warehouse setting. Of course, right outside the doors was an Orange Theory gym. Like I said, times are changing in Oakland.
This Ramen was nothing like the ramen I make for myself at lunch the day before we go grocery shopping. It was one of the most unique and flavorful dishes I’ve ever had.
Although it was simple, it was also complex. While I’m sure my version doesn’t do it version justice, this recipe has been a go-to easy meal for months on nights when I don’t want to have to work hard to put something together, but I also want something slightly more sophisticated than spaghetti for the third night in a row. I have it in me to do that, and this is a way better choice.
This whole meal can be done in 15 minutes or less.
Pro Tip: “real” ramen, is made with noodles that are nothing like the ones in the thirty-three cent packs from the grocery store.
Udon is the closest thing I can find without searching an Asian market. Udon noodles have more heft and more flavor than cheap ramen. Not to mention, they are way better for you.
Udon noodles are usually not gluten-free, but they are almost always vegan.
Combine and simmer on low heat for approximately ten minutes:
8 cups of veggie stock
2 cans of coconut milk
2 cans of corn
1/2 red or orange bell pepper finely chopped
1/8 cup Braggs Amino Acids
1/8 cup Sesame oil
Season to taste with:
Fresh crushed or chopped garlic (approx 2 Tablespoons)
Fresh grated ginger (approximately 2 teaspoons)
Siracha (approximately 2 – 3 big squirts)
Sea Salt
Sautee 1/4 pound mushrooms until they start to crisp in olive oil and Bragg’s Amino Acids. Remove from heat.
Three minutes before serving at 3-4 packets of Udon noodles to the coconut broth.
Serve noodles with broth in a deep bowl. Put mushrooms on top an garnish with basil and lime.
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