Vegan Tonkotsu Ramen
4 bowls
A creamy vegan ramen broth made from burnt aromatics, mushroom powder, and soy milk, topped with noodles and garnishes.
| prepBoil a pot of water for noodles | ||||
| 80 ml vegetable oil | Fry aromatics over low heat, stirring occasionally | Brown evenly, fry to chocolate, add soy sauce & fry to coffee brown | Cool, then purée with stick blender | Drizzle mayu on soup, top with noodles & garnishes, serve |
| 40 g scallions (white part only, finely minced) | ||||
| 30 g garlic, grated | ||||
| 20 g ginger, grated | ||||
| 1 tablespoon soy sauce | ||||
| 4 g dried shiitake mushrooms | Grind mushrooms, corn & konbu to powder, add nutritional yeast | Simmer powder with white soy sauce, sake & salt, 3 min | Blend tare with soy milk & nerigoma, strain, heat gently | |
| 4 g dried porcini mushrooms | ||||
| 3 g freeze-dried corn | ||||
| 2 g dashi konbu | ||||
| 5 g nutritional yeast | ||||
| 80 ml white soy sauce | ||||
| 60 ml sake | ||||
| 1 teaspoon salt | ||||
| unsweetened soy milk (1.4 L for 4 bowls) | ||||
| nerigoma (4 teaspoons for 4 bowls) | ||||
| ramen noodles (4 portions) | Boil noodles per package, 1 min less | |||
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