Vegetarian Ramen

This Vegetarian Ramen is going to rock your world! Learn the secret to
creating a superrich and creamy broth with soy milk, miso, sesame seeds,
and spicy chili bean sauce. This recipe is easily vegan adaptable by skipping
the egg!

Prep Time Cook Time Total Time

5 mins 15 mins 20 mins 4.73 from 290 votes

Course: Main Course Cuisine: Japanese Keyword: ramen, spicy, vegetarian

Servings: 1
Calories: 549kcal
Author: Namiko Chen

Ingredients
For the Vegetarian Dashi
¾ cup water

1 piece kombu (dried kelp) (1 inch x 2 inches, 2.5 cm x 5 cm)

1 dried shiitake mushroom

For the Soup Broth

1 Tbsp toasted white sesame seeds

2 cloves garlic

½ inch ginger

green onion/scallion (white part)

2 tsp roasted sesame oil

2 tsp doubanjiang (spicy chili bean sauce/broad bean paste) (you can buy the non-spicy version
online)

2 tsp miso

1 Tbsp sake

2 tsp soy sauce

1 cup unsweetened soy milk

½ cup dashi (Japanese soup stock; click to learn more) (ingredients and instructions in the
recipe below)
 ¼ tsp kosher salt (Diamond Crystal; use half for table salt)

Dash white pepper powder

For the Noodles

1 serving fresh ramen noodles (5-6 oz or 142-170 g fresh noodles; 3.2 oz or 90 g dry ramen
noodles; for gluten-free, use these GF ramen noodles)

For the Ramen Toppings (Prepare Ahead)

Ramen Egg (Ajitsuke Tamago) (omit for vegan)

Spicy Bean Sprout Salad

homemade vegetarian kimchi

frozen or canned corn

green onion/scallion (green part)

Instructions
1. Gather all the ingredients. Please note that the serving size is one for this recipe. You
can scale the recipe to multiply the ingredients for the number of servings you wish to prepare.

To Make the Vegetarian Dashi (Kombu + Shiitake)

1. Soak the kombu and dried shiitake mushroom in the measured water for at least 30 minutes.
Transfer the liquid, kombu, and shiitake to a small saucepan. Slowly bring the liquid to a boil
over low heat. This will help enhance the dashi flavor.
 2. Right before the liquid reaches a full boil, remove the kombu and shiitake mushroom from the
dashi. If you leave the kombu in the liquid, the dashi will become slimy. Turn off the heat and set
aside.

To Make the Soup Broth

1. Grind and crush the sesame seeds in a Japanese mortar and pestle (suribachi and surikogi like
this).

2. Mince the garlic (I used a garlic press) and the ginger.

3. Separate the green and white parts of the scallion, and then cut into thin rounds.
4. Set a small saucepan over medium-low heat. Once hot, add the sesame oil. Then, add the garlic,
ginger, and white part of the scallion and cook until fragrant.

5. Add the doubanjiang (spicy chili bean sauce/broad bean paste) and miso to the saucepan. Stir
constantly so that they don’t burn.

6. Add the sake and use a wooden spatula to stir and release the bits of the sauce attached to the
bottom of the saucepan.

7. Add the ground sesame seeds and soy sauce.

 8. Gradually add the soy milk, stirring constantly and making sure to dissolve the doubanjiang and
miso. Then, add the kombu and shiitake dashi.

9. Add a dash of white pepper and salt to taste. Turn off the heat and set aside.

To Assemble
1. Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in
boiling water according to the package instructions. (Do not overcook the noodles; I usually cook
30-60 seconds less than specified.) Make sure to loosen the noodles before adding them to the
boiling water and stir the noodles so that they don’t stick to each other. Reheat the soup
broth at the same time.

2. Once the noodles are cooked, drain them very well and transfer them to a ramen bowl. Pour the
hot soup broth into the bowl.
 3. Place the toppings of your choice on the ramen and enjoy!

Nutrition
Calories: 549 kcal · Carbohydrates: 63 g · Protein: 14 g · Fat: 27 g · Saturated Fat: 8 g · Sodium: 840 mg ·
Potassium: 373 mg · Fiber: 4 g · Sugar: 2 g · Vitamin A: 219 IU · Vitamin C: 2 mg · Calcium: 238 mg ·
Iron: 6 mg

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