Vegetarian Ramen 豆乳味噌ラーメン

justonecookbook.com

Trixie-Lu

subheading: For the Soup Broth:

2 Tbsp toasted white sesame seeds

1½ tsp ginger (grated; from a 1-inch, 2.5-cm knob)

2 cloves garlic

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

1 Tbsp toasted 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 (use my Vegan Dashi recipe or follow the instructions below)

½ tsp Diamond Crystal kosher salt

1 dash of white pepper powder

subheading: For the Ramen:

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)

1 head Shanghai bok choy (large)

toppings of your choice (I like to add ramen eggs (skip for vegan), corn, nori seaweed, vegan kimchi, and spicy bean sprout salad; see the instructions for details)

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

Directions at justonecookbook.com

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