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Plant-Based Ramen Noodle Soup

New year,  new decade,  good intentions,  goals,  plans,  resolutions set. There’s a lot of focus on eating, drinking and exercise. The benefits of a healthier lifestyle on physical and mental well being is important all year round however there always seems to be more interest and pressure at the start of the year to make a positive change. People are becoming interested in a more flexitarian approach to their diet and more  are trying Veganuary and dry January than ever before. Whether the reasons are about positive health or reducing environmental impact on the planet or both, January always seems a good month to start!

The Christmas Holidays  are synonymous with eating and drinking. This inevitably involves the fridge/ freezer and larder stocked ready to oblige. There are usually leftovers and the question of what to make with them.
“What can I make that’s easy, tasty, that  everyone will eat?”
“I don’t really need to buy any more food, but what can I make with leftovers and still feel I’ve made an effort?”

During Twixtmas, the time between Christmas and New Year I made a ramen noodle soup with leftover roast turkey, turkey stock, ramen egg and veggies. Friends trying Veganuary for the first time asked me “can I come up with a recipe with ingredients easily available to make at home ?”

“Of course” I replied so here it goes…

Before sharing the recipe I need to talk about ramen noodles and soup. Tradition ramen noodles are made with wheat flour,  water, salt  and kansui ( a mineral based liquid/powder containing calcium & potassium carbonate). Getting a little ‘Food Techie’  the kansui is alkaline (pH higher than 7.) This is important to help with the noodle making.  It enables the dough to be pulled and stretched sufficiently without tearing and breaking, making the noodles nice and thin  and with the right texture, mouthfeel and ‘slurpability’  when eaten!
Traditional ramen soup broth is made using meat ( stock and pieces).  A lot of the instant ramen noodle pots are not vegan or vegetarian down to the dried sachets of seasoning that are added with boiling water to make the soup.

I used a homemade vegetable stock that I already had in the freezer.  You can easily use a vegetable or bouillon stock cube, powder but check that it’s vegan friendly! 
You can use a variety of vegetables but I recommend spring onions, garlic, ginger, dried shiitake mushrooms, soya sauce, sesame oil  as the key flavour ingredients along with the stock. The quantities and ingredients are a guide but as with any soup this is a really flexible recipe. So any vegetables work just cut the more dense, firmer vegetables smaller and heat in the stock for longer versus thin greens/ leaf veggies which don’t need much cooking!  

If following a vegetarian diet you can also add  a ramen egg. To make  boil an egg for 6-9 minutes depending on size and how runny you like the yolk. Cool, peel and marinate the whole egg in a soy sauce & mirin mixture 2:1 ratio or ponzu for 2 hours or overnight in the fridge. Turn the egg over a couple of times to ensure an even brown colour on the outside before halving. Add to the bowl just before serving.

I’m making this recipe vegan so no egg used.

I’ve included links to some ingredients below.


Ingredients: Serves 2 for a main course

500 ml/ 1 3/4 cup of vegetable stock. 
I recommend Mari Gold Vegan Bouillon powder or Kallo Vegetable stock cubes as easy options instead of homemade veggie stock.

Dried Ramen noodles ( vegan).
If you prefer a gluten free option use rice noodles. I used Barenaked Foods konjac noodles as an alternative. 

2 tablespoons dried shiitake mushrooms , rehydrated in approx. 100 ml/ 3.5 fl. oz of boiling water for 20 minutes, drained, reserving the liquid.

Small piece fresh ginger ( 2cm/3/4 inch), peeled & cut into thin matchsticks 

1 large or 2 small garlic cloves, peeled & finely chopped

1 small carrot peeled, halved & thinly sliced

10  baby corn, washed & cut into  small pieces (approx. 1.5cm/1/2 inch)

2 spring onions/ green onions, washed and chopped,  approx 2 cm/ 1 inch pieces. Reserve 2 teaspoons of the green tops for decorating.

large handful of greens or baby spinach, washed 

Firm tofu, approx 140g/5oz,   drained and cut into 1.5 cm/ 1/2 inch cubes.
I used The Tofoo co. Naked organic tofu. You can marinate the cubes in soy sauce / mirin for 20 minutes or even fry in a little veg oil for 3-4 minutes for a crispy outside. 

2 teaspoons Soy sauce.  I used Clearspring organic Yaemon Tamari soya sauce which is vegan and gluten free. 

1/2 teaspoon Sesame oil. 
I used Clearspring organic

1/2 teaspoon White Miso Paste.
I used MisoTasty organic unpasteurised. 

1/4 teaspoon Mirin ( Japanese rice wine)  or Rice Wine Vinegar (optional)

Bamboo shoots & beansprouts  ( optional)

2  pieces of dried nori seaweed (approx. 4 x 4cm/ 1 1/2 x 11/2 )inch. I used Clearspring Japanese Sushi Nori. 


Heat the vegetable stock in a pan on hob / stove and add the garlic, ginger, miso paste, shiitake mushrooms and reserved mushroom liquid, carrot and soy sauce. 
Heat on  low/ medium for 5-10 minutes until hot. Add the spring onions (except  the 2  teaspoons of tops), baby corn, bamboo shoots and beansprouts (if using) and warm through in the hot soup for 3-5 minutes. I added the konjac noodles at the same time.

Konjac noodles an alternative to ramen

If using dried ramen noodles cook separately as per instructions & drain.  Add to the bowls ready for the soup.
Just before serving add the greens or baby spinach so they wilt in the hot liquid. 
Add the sesame oil, mirin ( if using ) and taste. Add a little more soy sauce if necessary. 

Tofu cubes

Ladle into bowls and add the tofu cubes and sprinkle on the spring onion tops and nori seaweed ( if using) before serving. 

Plant based ramen noodle soup.. slurp & enjoy!

Ready to slurp & enjoy!




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Our Top 5 Classic Imported Beers for Thanksgiving 2019

In a taste2taste tradition, which is now almost as old as the Festive Day itself (hmm…maybe not), Brendon O’Brien (DeCicco & Sons’ Grocers Craft Beer Director and “Merchant of Joy”) and I, sat down earlier this week, to have our annual parley to figure out what beer we think taste2taste’s followers might want to accompany their Turkey, or Tofurkey, this Thanksgiving

In previous years, we have checked out the US craft brewing industry with its plethora of inventiveness, wit, wildness, and wacky technique. We have introduced you to a bunch of amazing ciders from across the States. One year, we alerted you to possibly the most expensive beer your Dollars could buy and last year, we found some wonderful brews from our own back yard, here in New York

However, this year, we both felt that it was time for us to get back to basics. After all, what is Thanksgiving all about? It seems to us that one of the its main themes is about migration to this great country. Sitting down together and sharing a great meal, bringing your own cultural food and drink to the festival, mixing it up with the local vitals and beverages when giving your thanks for the year before

So, this is what we at taste2taste like to call our Beer’migration’ story. Telling the tale of some of the original brews and styles that migrants to the New World brought with them from the Old-World and which have been reinterpreted and inspired the craft brewing movement here in America

The 5 beers we have chosen are fabulous examples of ‘immigrant’ beer that perfectly accompany the Thanksgiving Meal

Weihenstephaner “Original Premium” a Helles Lager from Bavaria, Germany – 5.1 % Vol – $2.99 (16.9 oz bottle)

Beer 1 Old Premium

Weihenstephaner – Old Premium

Where better can we start, both this list and the Thanksgiving Meal, than with this fantastic offering from the Weihenstephaner brewery based on Weihenstephan Hill, which is both the oldest brewery on the Planet (dating back to 1040) and located in the spiritual home of beer, Germany (of which, Brendon has a partial family origin)

Starting the meal with a classic beer, this crowd pleaser, “Original Premium”, is a Helles Lager with a vibrant yellow hue. On pouring from the bottle, it exudes a fantastic aroma of cereal grain, with a subtle biscuit and grain quality, which inter plays with a spicy and earthy bouquet of hops. In tasting, it is a straightforward lager, crisp thirst quenching and refreshing. Thus, making it, an ideal aperitif. Or, a beer to revisit as a light palate cleanser throughout the meal. Also, for the guest who insists on a ‘Bud’, this brew would work for them!

Dupont, “Saison Dupont”, a Saison from Tourpes Belgium – 6.5% Vol – $6.49 (12.7 oz bottle)

2.1 Beer 2 Saison Samsung

Dupont – Saison Dupont

One cannot understate the importance of Belgium, (a small country in Northern Europe no bigger than the State of Maryland) on the US craft brewing industry, or indeed on the beer industry all over the world

Dupont is another historically important brewery who, more or less, saved the Saison style of beer after WWII

‘Saison’, also known as ‘Farmhouse’ style was widely used by farmers in Belgium and Northern France, to satiate their thirst during the summer months (as water was unsafe to drink). It is brewed in the winter and stored for the summer. During WWII, the German occupation led to a growth of brewing the Pilsner style of lager in Belgium (which the then German occupiers preferred), as a result of this, the traditional Saison Belgian style was almost eliminated. However, Dupont kept up the tradition and it’s current brewer, is the fourth generation of the brewing family, who are still brewing this particular Saison. ‘Saison Dupont’ is considered the Gold Standard of what a Saison should be, according to everyone who knows their beer

It is a great beer to serve with the starter course. It works well with salads, cheeses, cold meat, finger food etc. In the glass it appears straw yellow in color, with a dense rocky head and hits you with a serious rustic earthy aroma characterized with the strain of yeast Dupont employ in the beer’s production. In fact, this yeast strain is so important that many other brewers use it in their Saison production. Apparently, in the past, brewers are known to have taken the yeast floating in the sediment of ‘Dupont Saison’ bottles and re-used it in their own ‘Saison’ brewing!

The taste of this gem is simultaneously complex, very balanced and clean. It works well not just as a drink to serve with the starters but also with other courses throughout the Thanksgiving Meal. In particular, Turkey stuffing, especially when it is full of herbs, celery and spices. Celery and ‘Saison’ are a marriage made in heaven due to their earthy origins

Rodenbach, “Character Rouge”, a Flemish Red / Brown from Flanders, Belgium -7% Vol – $23.99 (25.4 oz)

3.1 Beer 3 Flemish Rouge Nikon

Rodenbach – Character Rouge

Rodenbach, a brewery established in Flanders in 1821, captures the Flemish Red Brown style in an amazing complex interplay of sweet and sour flavor like nothing else on the planet

What contributes to this, is that this style of beer that Rodenbach brew is aged only in Oak vats. This allows the sweet malt character of the base beer to pick up acidity and a wild variable from the vats. The porous nature of the wood enables the environment to have a marked impact on the beer, bringing that sour note to it

The Character Rouge we have picked, is brewed with cranberries, raspberries and sour cherries. It is perfect to reduce in one’s cranberry sauce, to serve with that Turkey. This beer to Brendon, is a perfect substitute for the Beaujolais Nouveau, that many serve with their main course at the Thanksgiving Meal. It is our recommendation as the perfect accompaniment for the Main course of the Meal

On pouring, the beer displays a vibrant red hue with brown edges. The aroma of ripe fruit leaps from the glass and a distinct aroma of berries plays on the nose. On drinking, one’s palate is met with a ripe fruitiness with a sweet malt backbone that is almost immediately followed with bright acidity. Sweet and Sour perfection. That dichotomy of flavor is, as Brendon says, truly tongue twisting!

Once again, this is a beer that you can serve with more than one course of the meal. If (in the unlikely event) there a few drops left after the Turkey is carved and consumed, you can even serve it with dessert, where it goes hand in hand with anything made of chocolate

LoverBeer, “Nebiulin-a” a Sour Aged Fruit Ale, Marentino, Italy – 8% Vol – $21.99 (12.7 oz)

4.2 Nebiulin-a Samsung

Lover Beer Nebiulin-a

Dare we give up Brendon’s little secret? This may be his favorite small family brewery on Earth, with a husband and Wife team who are known for taking traditional techniques and partnering that with native Italian ingredients, such as fruit, herbs and spices

The beer we have chosen, ‘Nebiulin-a’, is a sour style ale aged in Oak with Nebbiolo Grape Juice. Nebbiolo is the dominant grape in Barrolo wine. Despite being a bold grape, it displays restraint and balance and this characteristic carries through in this beer. The labeling is hand drawn by Valter, whose wife, Elena appears in the picture holding a bottle of what we think is the actual beer we are talking about!

This beer, with more acidity, works well as a cleanser to slice through the fattiness of the Turkey, the heaviness of the sweet or mashed potatoes and anything else buttery being served with the Main Course. It has a unique an elegant refinement, that will please the wine lovers at the meal

Out of the bottle, ‘Nebiulin-a’ appears a shade of golden pink on the pour, the aroma is strongly reminiscent of Barolo wine, with the scent of plums, dark cherries, dates and other inky fruit. On drinking, the palate is subtle, clean and the acidity is very thirst quenching. Almost comparable to a light Rose wine

Although we think it is best to drink with your Main Course, again, it can work with other courses too, if you so desire
Samuel Smith “Oatmeal Stout”, a Stout from Tadcaster, England – 5% Vol – $4.49 (18.7oz)

5.2 Beer 5 Stout

Samuel Smith – Oatmeal Stout

This is a beer very special to Brendon. It was one of the first beers he ever sampled and set him on his craft beer journey. According to Brendon it raised his interest and appreciation for Stout and other dark beer. When he first tried it, he was astonished by the complexity and depth of flavor and it fast became one of his favorite brews

At the time when he discovered Sam Smith’s Oatmeal Stout, adventurous beer consumers in the US were gravitating to the classic European brews, as the US craft brew market here was still in its infancy and distribution was poor. For me, as an English immigrant to the US, this beer also brings happy memories for me of University in Leeds, W. Yorkshire, England and drinking pints of Sam Smiths in pubs when on hiking trips to the wild windy cold and wet North Yorkshire Moors and Dales

Sam Smith beers, which are available in bottle form throughout the US were established in 1758 and believe it, or not, have been using the same yeast strain in their brewing since the 1800s!

This is our pick as the beer to pair with your dessert, as it displays roast coffee and dessert notes. However, it was originally promoted as a drink for nursing mothers, being described as nutritional for this purpose on early labeling! I don’t think the FDA would permit that today?

From the bottle, the beer emerges jet black in color and the head has a brown creamy appearance. The aroma has a roasted coffee bean note, getting you ready for the dessert course. On drinking it has a creamy texture in the mouth, which is provided by the oats used in the brewing. The flavor components also have a bittersweet chocolate in taste, which cling to the palate along with a hint of cocoa and caramel. This, we think, is the ultimate companion for your pumpkin pie
Final Thoughts

These Old-World beers, immigrants to the US, work well with all the stages of the Festive Meal. Unlike with the beer we have recommended in previous years, we think you can interchange each of these suggestions, with any course of your Thanksgiving Meal

These are classic heritage beers, part of both Brendon’s beer’migration journey but also very firmly on US craft brewing’s path, as contemporary brewers in the New-World embrace and reinvent the Old World Lagers, Farmhouse, Sours and Stouts for the current American audience

Happy Thanksgiving 2019 from us at taste2taste and from Brendon O’Brien and the Crew at De Ciccos!

As in past years, we invite you to vote in our survey below as to which of the beers you would most like to have on your Thanksgiving Meal

Web – Links to the Brewers Websites