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.