Table of Contents
Happy Friday everyone!
I hope that this week has treated you well. It was decent for me. I am just very tired after all of the work that we are putting into Momnoms and the cooking show that I am currently hosting!
A lot of work means success, that’s what I have always been taught. Well, I know that’s not always true, I have a lot of faith in Momnoms getting back to where it used to be in it’s hayday.
It’s also annoying when a man comments on a viral post on linkedin that I’m useless because I don’t add anything to conversations. I was talking about Beehiiv and comparing it to Squarespace, so I believe that this could really help a lot of people.
Anyway, onto the recipe. For this one, I have a few tips for you that will make it absolutely amazing and taste as if you were eating a normal meat filled ramen.
I use an Instant Pot to make the broth; it cuts down on time a lot and helps you to really develop the flavors that you want. However, if you want to make it in a regular pot you definitely can! I will include the amount of time in the recipe so that you can make it no matter what equipment you have.
After you braise the oyster mushrooms, I highly suggest putting them in a cup sized measure cup and then squishing it down with the 3/4ths cup and a pan. This helps to give you a texture that more emulates short ribs from the original recipe.
Finally, you can add any vegetables on top, but my favorites are yellow bell peppers and sauteed brussel sprouts. For both of those, just add butter into a frying pan, add the chopped vegetables, add a tiny bit of salt, garlic powder, ginger, chili powder, and pepper and cook for 2 minutes or until they’re slightly crispy!
Vegetarian Short Rib Ramen
Items Needed
Instant Pot
Stock pot
Deep saute pan
Chef knife
Measuring cup and spoons
Cutting board
Sieve
Small mixing bowls
Ingredients Needed
Vegetable scraps of any kind (onion peel, inside of bell peppers, left over vegetable skins, etc)
4 cups of water
½ onion roughly chopped
4 cloves garlic, minced and split in 2
1 lb oyster mushrooms
2 tbs butter
2 tbs chili powder; split in 2
1 tbs ginger powder; split in 2
1 tbs garlic powder; split in 2
½ cup soy sauce; split in 2
2 tbs sesame oil
1 tbs doenjang (optional)
½ tbs gochujang (optional)
½ tsp red pepper chili flakes
1 cup roughly chopped dried seaweed
4 servings of ramen noodles
Salt to taste
Any toppings that you want
Recipe
In the Instant Pot combine; veggie scraps, onion, half of the garlic, ½ chili powder, ½ garlic powder, ½ soy sauce, seaweed, red pepper chili flakes, and seaweed
On high pressure cook for 20 minutes; naturally release, and drain the vegetables out of it; set aside
If you are using a stock pot on the oven, bring it up to simmer over a medium high heat, once it starts simmer turn the temperature down and cover for 4 hours.
In your saute pan over a medium low heat, add the butter and melt down, add the mushrooms and brown on each side for 4 minutes each side
Mix together your doenjang, gochujang, soysauce, and the rest of your seasoning; pour over your mushrooms
Bring up to a simmer and then lower your heat to a low heat; braise for 7 minutes
Bring your broth back up to a boil and add your noodles; cook to what the package says
After pressing, if you want to press, the mushrooms; cut them into long chunks
Add noodles, then broth, then mushrooms and any toppings you may want!
If you have any questions join our Discord and ask away, we have a great community that is willing to help with whatever food problem that you may have!
And don’t forget to subscribe here to help us grow, get sponsorships, and have new recipes sent to your inbox 4x a week!
You are getting one more recipe before the end of the week! With plenty more next week! I will also be adding a Sunday meal prep post with some of my favorite recipes that I’ve collected over the year, both some of mine, and other peoples!
If there is anything that you want to see don’t forget to comment down below!
-Momnoms
Don’t forget that you can watch all of these recipes being made on our live cooking show 4x a week! You can sign up for an account even if you don’t use it for anything else and ask any questions that you may have as I cook it live!