Vegetarian Ramen

By Namiko Hirasawa Chen · justonecookbook.com

Yield: 2

1 hr (30 min soaking + 30 min active)

A rich, umami-forward ramen broth built on soaked kombu and shiitake, finished with miso, doubanjiang, and soy milk, served with fresh noodles and blanched bok choy.

prepSoak 1 piece kombu and 1–2 dried shiitake mushrooms in 1 cup / 240 ml water for at least 30 minutes
prepPrepare all toppings in advance (ramen eggs, bean sprout salad, kimchi, corn, nori)
240 ml water	Soak kombu & shiitake, 30 min	Simmer dashi over low heat, remove kombu & shiitake before boil					Add dashi, season with salt & pepper, cover & set aside	Reheat broth until piping hot, divide into bowls with noodles, bok choy & toppings, garnish with green scallions
1 piece kombu (dried kelp, 5 g; 2 × 2 inches / 5 × 5 cm)
1–2 dried shiitake mushrooms
2 Tbsp toasted white sesame seeds	Grind sesame seeds in mortar & pestle				Stir in ground sesame & soy sauce	Gradually stir in soy milk, dissolving paste
1½ tsp ginger (grated, from a 1-inch / 2.5-cm knob)	Grate ginger, mince garlic, slice white scallion parts	Cook sesame oil, garlic, ginger & white scallions, 1–2 min until fragrant	Stir in doubanjiang & miso, cook without burning	Deglaze with sake, scraping bottom
2 cloves garlic (minced)
2 green onions/scallions, white parts (thinly sliced)
1 Tbsp toasted sesame oil
1½ Tbsp doubanjiang (spicy chili bean paste)
1½ Tbsp miso
1 Tbsp sake
1½ Tbsp soy sauce (use GF soy sauce for gluten-free)
480 ml unsweetened soy milk
240 ml Vegan Dashi (from soaked kombu & shiitake)
½ tsp Diamond Crystal kosher salt
1 dash white pepper powder	Blanch bok choy 2 min, chill in cold water, squeeze dry
1 head Shanghai bok choy (large, quartered lengthwise)
2 servings fresh ramen noodles	Cook noodles in boiling water per package, drain well
2 green onions/scallions, green parts (thinly sliced, for garnish)

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