Tonkotsu Style Vegetarian Ramen
This is unlike most vegetarian ramen recipe. The broth is rich, creamy and full of umami with tomato paste and shiitake mushrooms as the base. Topped with ramen noodles, mushrooms, carrots, bok choy and chives this is a delicious, comforting bowl of soup and perfect for weeknight or weekend dinner.
Servings 4 people
Calories 660kcal
Ingredients
Chilli Garlic Oil
- ¼ Cup Vegetable Oil
- 4 cloves Garlic thinly sliced
- 1 Tablespoon Sesame Seeds Black and White
- 1 Tablespoon Red Chilli Flakes
- ½ Teaspoon Salt
Ramen Broth
- 2 Tablespoon Vegetable Oil
- 4 Spring Onions thinly sliced, whites and greens separated
- 1 Ginger peeled, 2" piece, thinly sliced
- 2 Tablespoons Tomato Paste
- 8 Dried Shiitake Mushrooms
- 6 Cups Water
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Toasted Sesame Oil
Vegetables
- 4 - 6 Bok Choy
- 2 Tablespoons Chives finely chopped or tied into a knot
- 1 Cup julienned Carrot
- 1 Cup thinly sliced Mushrooms
- 1 - 2 Cups Cooked Noodles
Instructions
Chilli Garlic Oil
- Add ¼ cup oil to a large heavy bottomed pot over medium heat and allow it to heat up. Once hot, add sliced garlic and fry for about a minute or until garlic is turning golden on the edges. Add sesame seeds and cook for about a minute.
- Turn off the heat transfer to a bowl. Add the red chilli flakes and salt and stir to combine. Set aside.
Ramen Broth
- Wipe down the pot and add two tablespoons of vegetable oil. Heat on medium flame. Once hot, add ginger and the white part of the spring onions and fry for 2-3 minutes. The spring onions should be lightly charred.
- Add tomato paste and cook for 1-2 minutes, stirring occasionally. Once it begins to stick to the pot and slightly darken in colour, add the shiitake mushrooms.
- Add five cups of water and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes or until the mushrooms have softened. Remove from flame and allow it to cool down for 10 minutes.
- Strain the broth using a sieve or a strainer, making sure to reserve the broth. Transfer the sieved solids to a blender. Add 3-4 ladles of strained stock and blend until it becomes a smooth purée. Combine 1 cup of water to remove any excess purée left in the food processor.
- Transfer both the strained stock and purée back to the pot and bring to a simmer over medium heat. Add soy sauce, toasted sesame oil and season with salt. Reduce heat to low and keep warm until ready to serve.
Assembly
- Grill the bok choy on medium high flame until soft, tender and lightly charred. Set aside.
- Add cooked noodles, mushrooms, carrots and chives to a deep bowl. Pour piping hot broth over it. Ensure the broth is extremely hot as it needs to cook the mushrooms. If the broth is just warm, the mushrooms will be undercooked. Alternatively, you can saute the mushrooms with some oil and salt and add it to the bowl as well.
- Add the grilled bok choy and sprinkle with spring onion greens. Pour a spoon or two of chilli oil over it and enjoy!
Video
Notes
- Ramen Noodles: We used 2 packets of Koka instant ramen noodles for this recipe. You can use any brand of your choice. You can also use any type of noodles if you can’t find ramen noodles.
- Mushrooms: Alternatively, you can saute the mushrooms with some oil and salt if you’re unsure of adding raw sliced mushrooms. Be sure not to overcook the mushrooms if you saute it as they will cook further when you add it to hot broth.
- Feel free to add any vegetables or toppings of your choice, this is a very flexible recipe.
Nutrition
Calories: 660kcal | Carbohydrates: 84g | Protein: 40g | Fat: 28g | Saturated Fat: 18g | Sodium: 2048mg | Potassium: 5736mg | Fiber: 26g | Sugar: 29g | Vitamin A: 100074IU | Vitamin C: 953mg | Calcium: 2279mg | Iron: 19mg