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Vegan Tonkotsu Ramen


Cozy up to the most rich, creamy and mega flavourful vegan ramen topped with katsu, corn, wood ear mushrooms, scallions and black garlic oil! 


Units Scale

For the Broth

For the Ramen

To serve


For the broth:

  1. 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.
  2. 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:

  1. 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!


  • Helpful Equipment: fine mesh sieve, ladle, micro grater 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).