Vegetarian Ramen Recipe
Our recipe for vegetarian ramen, a tasty and balanced dish, features fresh vegetables and a richly flavored broth. This revisited classic of Japanese cuisine is ideal for a light, comforting meal, yet easy to prepare at home. An invitation to enjoy the best of the ramen tradition, in a veggie version!
- Author
- iRASSHAi
- Prep Time
- 15 minutes
- Cooking Time
- 10 minutes
- Servings
- 1
- Category
Salted
- Kitchen
Japanese
Ingredients
- 300ml soy milk
- 250ml dashi broth
- 2 sachets of dashi kombu
- 1 tablespoon chopped ginger
- 1 drizzle sesame oil
- 1 spring onion
- 1 teaspoon chili paste
- 1 teaspoon miso
- 2 tablespoons ground sesame seeds
- 1 bok choy
- 1 packet instant ramen noodles
- a few kernels of corn
- a few enoki mushrooms or soy thumbs
Directions
- Prepare a vegan dashi by infusing two sachets of dashi kombu in 250ml of water. Heat gently until simmering, then remove the sachets.
- In another saucepan, sauté chopped ginger in a drizzle of sesame oil. Add the seasonings: spring onion, chili paste and miso. Mix well, then stir in the prepared dashi and soy milk.
- Let the mixture simmer over low heat for a few minutes to develop the flavours. Before removing from the heat, sprinkle with ground sesame seeds.
- Blanch the bok choy in a pan of boiling water until tender-crisp. In another saucepan, cook the fresh ramen noodles. Drain and set aside.
- Assemble your bowl: arrange the noodles, pour over the hot soup, and add the garnishes of your choice. Tip: place the nori leaf last to keep it crisp.
