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Easy Vegetarian Ramen
This comforting noodle soup mimics the umami of tonkotsu using tomato paste, dried mushrooms, kombu, and butter. Learn how to make vegetarian ramen here.
👥 4 Servings👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
Cook ¼ cup vegetable oil and 4 garlic cloves, thinly sliced, in a medium pot over medium heat. Stir often until garlic is beginning to turn golden, about ⏱️ 3 minutes. Stir in 1 Tbsp. black and/or white sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about ⏱️ 1 minute. (Don’t walk away; this happens fast, and the garlic can go from perfect to burned in seconds.) Transfer mixture to a small bowl and stir in 1 Tbsp. gochugaru or 1½ tsp. crushed red pepper flakes; season with kosher salt. Set garlic oil aside for serving. Wipe out pot and reserve.
. black and/or white sesame seeds1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes1 TbspKosher salt
2
Trim dark green parts from 4 scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp. vegetable oil in reserved pot over medium-high. Cook chopped scallions and one 2" piece ginger, peeled, thinly sliced, stirring often, until scallions are charred in spots, about ⏱️ 4 minutes. Add 2 Tbsp. tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about ⏱️ 2 minutes. Add 8 dried shiitake mushrooms and one 4x3" piece dried kombu, then stir in 5 cups cold water. Bring to a boil; remove from heat and let sit until mushrooms soften, about ⏱️ 10 minutes. Remove and discard kombu.
2" piece ginger, peeled, thinly sliced1. tomato paste2 Tbspdried shiitake mushrooms84x3" piece dried kombu1
3
Using a slotted spoon, transfer solids to a blender. Add 1 or 2 ladlefuls of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add 3 Tbsp. unsalted butter, one tablespoon at a time, whisking to combine after each addition before adding more. Stir in 1 Tbsp. low-sodium soy sauce; taste and season with kosher salt if desired. Reduce heat to low and keep warm until ready to serve.
. unsalted butter, cut into pieces3 Tbsp. low-sodium soy sauce1 TbspKosher salt
4
Meanwhile, cook 4 baby bok choy (about 12 oz. total), quartered lengthwise, in a large pot of boiling water until bright green and tender, about ⏱️ 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook four 5-oz. packages fresh ramen noodles according to package directions. Drain and divide among bowls.
baby bok choy (about 12 oz. total), quartered lengthwise45-oz. packages fresh ramen noodles4
5
Ladle broth over noodles. Arrange bok choy and reserved dark green scallions on top, drizzle with reserved garlic oil and top with jammy eggs, toasted nori sheets, and/or cilantro if desired. Do Ahead: Broth can be made can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze for up to 3 months. Reheat over medium, whisking to re-emulsify, until warmed through.
Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
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