Seitan Ramen

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Sautèed fennel

Method

1. Chop fennel thick slices with a knife.
2. Chop the sugar snaps to three part.
3. Chop the spring onion.
4. Sauté fennels in a pan with canola oil. 2 minute each side.
5. Add sugar snap and spring onions. Saute 1 minute.
6. Season with salt and ground fennel seed.
7. Check the flavor.

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Pickled Apple and Sprouts

Method

1. Cut the chili in half and remove the seeds.
2. Cut all other ingredients to thin slices.
3. Put white wine vinegar, sugar and water to cooking pot. Bring to boil.
4. Pour hot pickle on top of the vegetables.
5. Check the flavor.

Allergens

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Asian Broth

Method

1. Cut the lemongrass lengthwise and pound them until the texture breaks.
2. Chop the chili, ginger and apples.
3. Put them in a kettle and roast a bit.
4. Add the liquids and the seasoning.
5. Let it boil on low temperature until it’s reduced into half.
6. Sieve the broth and check the flavor.

Allergens

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Carrot Purèe

Method

1. Peel the carrots and chop them.
2. Cook the carrots in water.
3. When they are cooked drain the water.
4. Put the cooked carrots in a blender with the other ingredients.
5. Blend the mass even.
6. Check the flavor.

Allergens

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Seitan

Method

1. Chop the chili finely.
2. Grate the carrots, ginger and garlic very thinly.
3. Mix the dry ingredients and the liquids. Add the grated vegetables and chili.
4. Blend the mass even.
5. Make a roll from the mass. Slice it to 75g slices.
6. Cook the slices in vegetable stock in a kettle for 1 hour and 45 minutes.
7. Save the vegetable stock for rice noodles broth.
8. For the portion fry the slices on a pan with canola oil.

Allergens