on Mar 01, 2021 If you’re a ramen lover, I know what you’re thinking. ‘Vegetarian ramen? Seriously?’ The same way Denver says ‘No such thing as a veg biryani!’ Sorry, but I beg to differ! In case you haven’t been introduced to the world of ramen noodles yet, here’s introducing the best ramen in the world – The Tonkotsu ramen! Tonkotsu literally means ‘pork bone broth’ in Japanese, and these take an entire day or overnight to make. Tonkotsu ramen is wildly popular for its rich and creamy broth that’s bursting with flavours of pork. Just like the Thukpa recipe we shared last week, the vegetarian ramen broth is the star in this ramen recipe. It’s rich, creamy and full of umami from the tomato paste and shiitake mushrooms. But what truly brings this dish together is that drizzle of chilli sesame oil on top. You’ll be surprised at how satisfying and tasty this ramen is without the meat.
Tonkotsu Style Veg Broth
Tonkotsu broth is different from all other Japanese broths. It’s cloudy and thick, and not clear like the others. This veg ramen broth gets it’s flavours from the blended dried shiitake mushrooms, tomato paste, spring onions, and ginger. Both shiitake and tomato paste have intense flavours that are deep and complex. With aromatics and seasoning from soy sauce and toasted sesame oil, this broth is world class!
Chilli Garlic Oil
If the broth is the foundation, the chilli oil is the spunk in this ramen recipe. Chilli oil is made with red chilli flakes, garlic, and black and white sesame seeds. It’s a simple oil but looks can be so deceiving! The chilli oil really amps up the flavour of the ramen, plus it’s SO GREAT for presentation.
Ramen with Vegetables
Ramen is traditionally topped with veggies like mushrooms, carrots, chives, and so on. We prefer adding raw vegetables to our veg ramen – even the mushrooms. The idea is to thinly cut or slice the veggies so that when you pour piping hot Tonkotsu broth on top, the veggies steam and get cooked! Note: If you are not comfortable with the idea of raw veggies, feel free to lightly saute them in oil or steaming them separately before adding them to your ramen bowl. Here are some more toppings for this veg soup for you to choose from:
Preserved bamboo shootSliced scallionsRaw enoki mushroomsBlanched/grilled baby bok choy leavesSoft boiled marinated eggsSliced braised pork belly (if you eat pork, of course)
Assembling a Bowl of Vegan Ramen:
In go the ramen noodlesFollowed by raw button mushrooms, raw carrots, raw chives (and any other toppings)Spoon in the piping hot brothGarnish with grilled baby bok choyDrizzle some chilli garlic oil
We are big on Ramen and noodle soups, and we were just so excited to try this recipe. And I do hope you’ll like it too! Post your thoughts below! This recipe is inspired by the Vegetarian Ramen recipe in my favourite food magazine Bon Appetit! More Comforting Asian One Pot Meals:
Veg ThukpaVegetarian PhoBurmese Khow SueyAsian Veg Stir Fry with Steamed RiceChinese Hot & Sour Soup with Ramen
Watch How to make Vegetarian Ramen Recipe Video
