Vegetarian Ramen

{Vegan Adaptable} This Vegetarian Ramen recipe is going to rock your world!

Learn the secret of creating a super-rich & creamy broth without any meat bones. 

Vegetarian Ramen

INGREDIENTS

For Vegetarian Dashi

• ¾ cup water (177 ml)
• 1 piece kombu (dried kelp) (1" x 2" or 2.5 cm x 5 cm)
• 1 dried shiitake mushroom

For Soup

• 1 Tbsp toasted white sesame seeds
• 2 cloves garlic
• ½ inch ginger
• green onion/scallion (use white part)
• 2 tsp sesame oil (roasted)
• 2 tsp Doubanjiang (spicy chili bean sauce/broad bean paste) (You can buy non-spicy version online.)
• 2 tsp miso
• 1 Tbsp sake
• 2 tsp soy sauce
• 1 cup unsweetened soy milk
• ½ cup dashi (Japanese soup stock; click to learn more) (ingredients & instruction in the recipe)
• ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• Dash white pepper powder

For Ramen

• 1 serving ramen noodles (5-6 oz or 142 to 170 g fresh noodles; 3.2 oz or 90 g dry ramen noodles; For gluten-free, use these GF ramen noodles)

For Ramen Toppings (Prepare Ahead)

• Ramen egg (Recipe) (omit for vegan)
• Spicy Bean Sprout Salad (Recipe)
• Homemade vegetarian kimchi
• Corn
• green onion/scallion (use green part)

INSTRUCTIONS

1. Gather all the ingredients. Please note: the serving size is one for this recipe. Please multiply the quantities of your ingredients by the number of servings you need to make.

   

To Make Vegetarian Dashi (Kombu + Shiitake)

1. Soak the kombu and dried shiitake mushroom in ¾ cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushroom. Slowly bring the liquid to a boil over low heat. This will help enhance the dashi flavor.
2. Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the dashi. If you leave the kombu in the liquid, the dashi will become slimy. Turn off the heat and set aside.

To Make Soup

1. Grind sesame seeds until they are crushed (I use this Japanese ceramic mortar and wooden pestle).
2. Press 2 cloves of garlic and mince ½ inch ginger.
3. Separate green and white parts of scallion, and then cut into thin rounds.
4. Add 2 tsp sesame oil into a small saucepan. Add garlic, ginger, and white part of scallion and cook over medium-low heat until fragrant.
5. Add 2 tsp Spicy Bean Paste and 2 tsp miso in the saucepan. Stir constantly so that they don’t burn.
6. Add 1 Tbsp sake. This will help you release the bits of the sauce attached to the bottom of the saucepan with a wooden spatula.
7. Add the ground sesame seeds and soy sauce.
8. Gradually add 1 cup soymilk, stirring constantly and making sure to dissolve Spicy Bean Paste and miso. Then add ½ cup kombu & shiitake dashi.
9. Add a dash of white peppers and salt to taste. Turn off the heat and set aside.

To Assemble

1. Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions (Do not overcook the noodles; I usually cook 30-60 seconds less). Make sure to loosen the noodles before adding to the water and stir the noodles so that they don’t stick to each other. Reheat the ramen soup at the same time.
2. Once the noodles are cooked, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
3. Place the toppings of your choice on ramen and enjoy!

https://www.justonecookbook.com/vegetarian-ramen/