Vegetarian Ramen 豆乳味噌ラーメン

justonecookbook.com

Alice Xie

subheading: For the Vegan Dashi:

1 piece kombu (dried kelp) ( 10 g; 2 x 2 inches, 5 x 5 cm per piece)

1 to 2 dried shiitake mushroom (3 to 5 g each)

1 cup water

subheading: For the Soup Broth:

2 Tbsp toasted white sesame seeds

1 to 2 tsp ginger (grated)

2 cloves garlic

2 green onions/scallions (save the green part for garnish)

1 Tbsp roasted sesame oil

1½ Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang)

1½ Tbsp miso (I use my favorite miso by Hikari Miso; most types will work, except Saikyo and Hatcho varieties)

1 Tbsp sake

1½ Tbsp soy sauce (use GF soy sauce for gluten-free)

2 cups unsweetened soy milk

1 cup Vegan Dashi (see above for ingredients and below for instructions)

½ tsp Diamond Crystal kosher salt

1 dash of white pepper powder

subheading: For the Ramen:

1 head Shanghai bok choy (large)

2 servings fresh ramen noodles ( 10 to 12 oz, 283 to 340 g fresh noodles; 6.3 oz, 180 g dry ramen noodles; use GF ramen noodles for gluten-free)

subheading: For the Toppings (Prepare Ahead):

2 Ramen Eggs (Ajitsuke Tamago) (make my Ramen Eggs a day in advance; skip for vegan)

½ cup Spicy Bean Sprout Salad (make my Spicy Bean Sprout Salad; optional)

¼ cup homemade vegetarian kimchi (make my friend Seonkyoung’s vegan kimchi)

¼ cup frozen or canned corn (cooked for frozen corn; drained for canned corn)

1 sheet nori (dried laver seaweed) (divided)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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