The noodles are pulled from a vegan ramening plant, then cooked to tender perfection before being boiled in a bamboo pot, and then dipped in a soy sauce-soaked marinade before being served.
The result is a dish that, if you have the patience, will feel like it’s been cooked to perfection.
The dish, however, is also quite inexpensive, and there are plenty of other ways to enjoy vegan rameneros in Israel.
Vegan ramen is often a niche cuisine in Israel, but this recipe is really easy to make at home, and it’s vegan, too.
Ingredients: 2 tbsp vegan marinara sauce (optional) 2 tbsp soy sauce 2 tbsp sesame oil 1 medium red onion, finely chopped 1 carrot, diced 2 cloves garlic, minced 2 tablespoons nutritional yeast (optional, but highly recommended) 3/4 cup water 1 tsp ground ginger (optional but highly Recommended) Directions: 1.
Heat the marinarara sauce in a saucepan over medium heat until it’s bubbling, about 5 minutes.
Remove from heat, and allow to cool slightly.
Heat 1 tbsp soy-sauce in a small pot over medium-high heat.
Add the onion and carrot and cook until tender, about 2 minutes.
Add remaining ingredients and bring to a boil, then lower the heat to a simmer and cook for about 10 minutes.
Add 1/2 cup water to the pot and stir until the noodles are fully cooked.
Vegetarian ramen noodle bowls are available at the market, and can be purchased at supermarkets.
You can also use the recipe to make noodles that are vegetarian, and are more affordable.