Description
Cozy up to the most rich, creamy and mega flavourful vegan ramen topped with katsu, corn, wood ear mushrooms, scallions and black garlic oil!
Ingredients
Units
Scale
For the Broth
- 1 medium onion (240g)
- 5 garlic cloves, micro grated (15g)
- 1 heaping tsp ginger, micro grated (8g)
- 1/4 cup nutritional yeast (44g)
- 2 tbsp soy sauce (32ml)
- 1 1/2 tbsp sake (24ml)
- 1 large dried shiitake mushrooms, rehydrated (20g)
- 2 1/2 cups oat milk (600ml // or pure soy milk)
- 2 cups vegetable stock (480ml)
- 1 1/2 tbsp Asian sesame paste (22g)
- 1 piece of kombu or 2 tsp kombu dashi granules (6g)
For the Ramen
- 4 servings of ramen noodles, cooked
- 4 servings of tofu katsu, optional
- 1/4 cup dried wood ear mushrooms, rehydrated (10g)
- 1/2 cup corn (100g)
- 2 scallions, sliced (24g)
To serve
- Chili oil (la-yu)
- Scorched black garlic oil (ma-yu)
- Sesame seeds
Instructions
For the broth:
- Over medium high heat, add the onions to a pot and cook until semi-caramelized (about 10 minutes). Add the garlic and ginger and cook for another 3 minutes. Pour in the vegetable stock and add the kombu. When the broth comes to a boil, reduce the heat to medium low and simmer for 20 minutes.
- Remove kombu. Transfer the soup into the blender. Add the remaining broth ingredients and blend until smooth. Strain the soup using a fine mesh sieve.
For the ramen:
- Add cooked ramen to a bowl. Pour the broth over the noodles just enough to cover it. Top with dried wood ear mushrooms, corn and tofu katsu. Garnish with scallions and sesame seeds. Drizzle some la-yu and ma-yu. Slurp up and enjoy!
Notes
- Helpful Equipment: fine mesh sieve, ladle, micro grater
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).