Vegetarian Ramen

By Namiko Hirasawa Chen · justonecookbook.com

1 hr (30 min soaking + 30 min active)

A rich, umami-forward ramen broth built on vegan dashi, miso, and chili bean paste, served with fresh noodles and blanched bok choy.

prepSoak 1 piece kombu and 1–2 dried shiitake mushrooms in 1 cup water for at least 30 minutes
prepPrepare all toppings in advance
1 cup / 240 ml water	Soak kombu & shiitake 30 min	Heat dashi to near boil, remove kombu & shiitake	Measure dashi to 1 cup, top up with water if needed	Divide noodles, pour broth, add bok choy, toppings & 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
1½ tsp ginger (grated, from a 1-inch / 2.5-cm knob)	Grate ginger, mince garlic, slice white scallions
2 cloves garlic (minced)
2 green onions/scallions (white parts sliced thin; green parts reserved for garnish)
1 Tbsp toasted sesame oil	Sauté sesame oil, garlic, ginger & white scallions, 1–2 min
1½ Tbsp doubanjiang (spicy chili bean paste)	Stir in doubanjiang & miso, cook 1–2 min
1½ Tbsp miso
1 Tbsp sake	Add sake, stir to release browned bits
2 Tbsp toasted white sesame seeds (ground and crushed)	Stir in ground sesame seeds & soy sauce
1½ Tbsp soy sauce
2 cups / 480 ml unsweetened soy milk	Gradually add soy milk, stirring constantly
1 cup / 240 ml Vegan Dashi (from soaked kombu and shiitake)	Add dashi, season with salt & pepper to taste	Turn off heat, cover broth	Reheat broth until piping hot
½ tsp Diamond Crystal kosher salt
1 dash white pepper powder
1 head Shanghai bok choy (large, quartered lengthwise)	Quarter & rinse bok choy	Blanch bok choy 2 min, shock in cold water
2 servings fresh ramen noodles	Cook noodles per package, drain well
toppings of your choice

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