How to Make the Best Vegetarian Ramen at Home ベジタリアンラーメン

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Soak the kombu and dried shiitake in the cup of water, weighted so they stay submerged, for at least 30 minutes.
2. Grind the toasted sesame seeds in a mortar. Grate the ginger, mince or press the garlic, and slice the white parts of the green onions thinly, keeping the green parts separate for garnish. Quarter the bok choy lengthwise and rinse well.
3. Slowly heat the soaking liquid over low heat until it nearly boils. Just before it boils, remove the kombu and shiitake, then top up with water to make 1 cup of dashi.
4. Bring a large pot of water to a boil. Over medium-low heat, fry the sesame oil, garlic, ginger and white green-onion parts for 1–2 minutes until fragrant, without burning them.
5. Stir in the doubanjiang and miso and stir constantly for 15 seconds. Add the sake to deglaze, then stir in the soy sauce and ground sesame.
6. Gradually stir in the soy milk until the pastes dissolve, then add the dashi. Season with the kosher salt and a dash of white pepper, then turn off the heat and cover.
7. Blanch the bok choy stem end first in the boiling water for 2 minutes until tender, then remove to a plate to cool. Keep the water boiling.
8. Reheat the broth until piping hot over low heat without letting it boil hard. Loosen the noodles, cook them in the boiling water per package directions, and drain well.
9. Divide the noodles between 2 bowls, ladle the hot broth over them, and top with the bok choy and the other toppings. Garnish with the reserved green onion greens and serve at once.

Summarized from Just One Cookbook's video. Watch it for the details.

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