Ramen with Shiitakes and Hempeh “Meatballs”


There is never a bad time for ramen; there is never a bad time for soup, and there is never a bad time for “meatballs”.

In the dead of winter? Yes. In the dog days of summer? Yes. The answer will always be a resounding “yes”. We love ramen that much. And now, we love these meatballs that much. This recipe is vegan, wonderfully fragrant, pretty darn easy to make, and downright delicious.

We were inspired by fellow food blogger, WITH HEALTH & gratitude , to get the ball rolling this weekend. Her recipe looks and sounds fabulous, and we can’t wait to try them. This time, however, we gave them a substantial twist.

For this recipe, we used Smiling Hara fresh soy hempeh from NC, NC cornmeal from Linney Water Mill, and 100% sorghum syrup from the Community Mill in Delano, TN. We can’t say enough about these ingredients; we use them multiple times a week in our house. However, feel free to use your favorite brands if you have to make this ramen immediately. We understand the need.

Our favorite fresh ramen is from nona lim, and we absolutely love them. We will always tell you to buy fresh, or make your own. The dried variety is no comparison, but we get it. You do you.

Lastly, our dried shiitakes are from Melissa’s . You can always use your favorite. When you rehydrate the mushrooms, you can either use the lefotover mushroom stock in combination with the vegetable stock (which we recommend), or use straight vegetable stock. Using the mushroom stock will add a wonderful richness to your broth. If you do use the mushroom stock, Melissa’s recommends to strain it after rehydrating your mushrooms. Either way, make sure to rehydrate your mushrooms ahead of time. They take at least 45 minutes to rehydrate, and you don’t want to be waiting on them when you go to make the ramen broth.

We will list our garnishes, but get creative with it; there are no rules here. We love ramen topped with a 6 minute egg. This soup is so delicious, and it will come together pretty quickly. We suggest making the meatballs, preparing the broth, and baking the meatballs while the broth is cooking (see recipe instructions for details).

Aside from that, you’re own your own. Go enjoy ramen soup.

Print Recipe
Ramen with Shiitakes and Hempeh "Meatballs"
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Ingredients
The "Meatballs"
The Broth
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Ingredients
The "Meatballs"
The Broth
Instructions
The "Meatballs"
  1. To a food processor, add all ingredients. Process until a meal is achieved.
  2. Prepare a large baking sheet with parchment paper. Roll balls into 20 evenly sized units, and place on baking sheet with space between each.
  3. Set aside, and make the broth. While the broth is cooking, bake the meatballs.
  4. Preheat oven to 350°.
  5. Bake for 12 minutes, flip, and bake for an additional 15 minutes. Let rest for 5 minutes before serving.
The Broth
  1. In a large pot, heat oil over medium temperature. Add onions, and sautée for 6 minutes. Add garlic and ginger, and stirring frequently, cook for an additional 2 minutes.
  2. Add vegetable/mushroom stock, shiitakes, lemongrass paste, miso, chili sauce, lime juice, and tamari. Reduce heat to medium low, and cook for 30-35 minutes. Season to taste with salt and pepper.
  3. While the broth is cooking, bake the meatballs.
To Assemble
  1. Divide ramen into serving bowls. Ladle broth over noodles, top with 2-3 "meatballs", and finish with desired garnish.
Recipe Notes

*Check for lemongrass paste and dried shiitakes in your produce section.
*Leftover meatballs are great for snacking, perfect for salads, or on top of a bed of noodles.

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