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Chickpea Ramen
This Chickpea Ramen is a nourishing, plant-based twist on traditional ramen, featuring tender chickpeas, earthy black fungus, and vibrant greens. With a rich broth infused with kombu and sesame oil, it’s a flavorful, wholesome dish perfect for those seeking a comforting yet healthy meal. Ideal for ramen lovers looking for a lighter, allium-free option!
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Ingredients
Servings:
4
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250 gbrown rice beehoon
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100 gchickpea
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20 gginger
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3 clovesgarlic omit for allium-free recipe
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300 ggreen leafy vegetable of choice
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50 gdried black fungus
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100 gcarrot
Seasoning
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1 tbspkombu powder or 1 pc dried kombu
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1 tbsplow salt Japanese soy sauce
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1 tspsesame oil
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1 tspsalt
Instructions
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Wash and soak chickpeas overnight
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Wash and soak black fungus for 30 minutes. Cut into small strips
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Wash and cut vegetables into bite size and carrot into chunks
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Slice ginger thinly and finely chop garlic
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Add 100ml water to chickpea and blend till a watery paste is formed. Add more water as needed
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Heat a heavy bottom pot and stir fry ginger and garlic without oil. Use low heat to slowly stir fry till ginger and garlic are dry and slightly browned
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Add the blended chickpea paste and 800ml of water. Stir occasionally, turn to medium heat and bring mixture to boil, then reduce heat to low and simmer for at least 30 minutes
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Add carrot chunks and simmer for another 15 minutes
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Bring soup to boil, add black fungus and green vegetables. Cook for about 5 to 10 minutes
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Add the seasoning ingredients and the soup is ready
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Soak the beehoon in water for 15 minutes and blanch in boiling water to soften. Drain off the water and serve with ramen soup.
