Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2
Enjoy this quick to make, creamy vegetarian miso ramen with soy and dashi broth by Japanese chef, food writer and cookery teacher Yuki Gomi.
Ingredients
Ramen
- 160g dried ramen noodles or egg noodles
- 500ml of vegetable stock
- 5cm x 5cm of dried kombu (optional)
- 250ml unsweetened soy milk
- 1 tbsp of sake (optional)
- 2 tsp of mirin
- 1 tsp of Japanese soy sauce
- 1 tbsp or white or brown miso, or homemade miso
Toppings
- 90g pack of baby pak choi
- 100g of beansprouts
- 3 spring onions, finely chopped
- 2 tbsp of frozen sweetcorn, defrosted
- 1 boiled egg, shelled and halved
- 1 tbsp of fried onions ( you can normally find these in the supermarket)
-
Japanese chill oil “La-yu” or Shichimi Togarashi (Japanese Seven Spice)
Method
- First, make the soup. Drop the dried kombu (kelp) into the vegetable stock and infuse it for a half-hour or longer.
- Heat the stock with the kombu in a saucepan. Once it starts boiling, take out the kombu from the stock add the soy milk, sake (if using), mirin, and soy sauce.
- Remove from the heat and gradually stir in the miso. You can add more than 1 tbsp if you like – just taste and adjust as you go. The depth of flavour depends on the type and colour of miso (white or red) used.
- Steam or boil the baby pak choi for 2-3 minutes and blanch the beansprouts in boiling water for 1-2 minutes. Prepare any other toppings you are using.
- Cook the noodles and divide them between two bowls. Pour the soup over the noodles. Add the pak choi and beansprouts.
- Finally, top with salad onions, sweetcorn, egg, crispy onions and a drizzle of the chilli oil or a sprinkle of shichimi togarashi (if using).
This article was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.