- Recipes
- creamy vegan miso butter ramen
Creamy Vegan Miso Butter Ramen
Description
Soy milk ramen isn’t necessarily a vegetarian option in Japan; most of the time the dashi will still contain katsuobushi (bonito, or dried skipjack tuna) flakes and the broth itself is typically made with pork bones. The same goes for miso ramen—not usually a vegetarian-friendly option in Japan. This vegan version of traditional miso ramen is so creamy, rich, and full of umami that you won’t even be able to tell it’s completely plant-based.
Ingredients
- 3 cups water
- 3 dried shiitake mushrooms
- 1 (1-inch) piece ginger, smashed
- 1 scallion, halved, more for garnish
- 1 (3 x 4-inch) piece dried kombu seaweed (kelp)
- 3 tablespoons toasted white sesame seeds
- 2 tablespoons toasted sesame oil
- 4 cloves garlic, minced
- 2 tablespoons minced peeled ginger
- 3 tablespoons white miso
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 4 cups unsweetened plain soy milk
- 1/2 teaspoon fine salt
- 1/4 teaspoon white pepper
- 1 teaspoon MSG, optional
- 4 servings ramen noodles (fresh or dry)
- 4 tablespoons vegan butter
- Scallions, sliced
- Corn kernels
- 2 tbsp (1/8 cup) nori sheets
- Bamboo shoots
- Bean sprouts
Directions
- Gather the ingredients.
- Bring the water to a boil in a medium saucepan over high heat. Add the shiitakes, ginger, scallion, and kombu. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Remove the kombu (otherwise the dashi will get kind of slimy) and continue simmering until the dashi becomes slightly golden (like tea), about 15 minutes. Turn off the heat. Remove and discard (or eat) the vegetables with a slotted spoon. Set the dashi aside.
