Spicy Soy Milk Ramen

Video link: https://www.justonecookbook.com/vegetarian-ramen/

 

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

 

Course: Main Course

 

Servings: 1

 

Ingredients

For Vegetarian Dashi

• 3/4 cup water
• 1 kombu (dried kelp) (one kombu 1" x 2" = 2.5 cm x 5 cm)
• 1 dried shiitake mushroom

For Soup

• 1 Tbsp white and black sesame seeds (roasted/toasted)
• 2 cloves garlic
• ½ inch ginger
• green onion/scallion (white part)
• 2 tsp sesame oil
• 2 tsp Chili Bean Sauce and/or Broad Bean Paste (La Doubanjiang)
• 2 tsp miso
• 1 Tbsp sake
• 2 tsp soy sauce
• 1 cup unsweetened soy milk
• ½ cup dashi
• ¼ tsp Kosher salt
• Dash white pepper powder

For Ramen

• 1 ramen noodles (See notes)

For Ramen Toppings

• ½ Ramen egg (Recipe) (omit for Vegan)
• Spicy Bean Sprout Salad (Recipe)
• Homemade vegetarian kimchi
• Corn
• green onion/scallion (green part)

Instructions

1. Gather all the ingredients.
   
2. For 2 servings, simply double the amount of ingredients.
3. Soak the kombu and dried shiitake mushrooms in ¾ cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushrooms. Slowly bring the liquid to boil over low heat. This will help enhance the dashi flavors.
   
4. Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the broth. If you don’t remove the kombu from the broth before full boil, the dashi will be become slimy.  Turn off the heat and set aside.
   
5. Grind sesame seeds until they are crushed (I use Japanese “suribachi”).
   
6. Press 2 cloves of garlic and mince ½ inch ginger.
   
7. Separate green and white parts of scallion, and then cut into thin rounds.
   
8. Add 2 tsp. sesame oil into the small saucepan. Add garlic, ginger, and white part of scallion and cook over medium low heat until fragrant.
   
9. Add 2 tsp. Spicy Bean Paste and 2 tsp. miso in the saucepan. Stir constantly so that they don’t burn.
   
10. Add 1 Tbsp. sake. This will help you release the bits of the sauce attached to the bottom of the saucepan with a wooden spatula.
    
11. Add the sesame seeds and soy sauce.
    
12. Slowly add 1 cup soymilk. Stir the soup constantly and make sure to dissolve Spicy Bean Paste and miso before you finish adding the soymilk. Add ½ cup kombu & shiitake dashi next.
    
13. Add dash of white peppers and salt to taste.
    
14. Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions. Make sure to loosen the noodles before adding to the water. Stir the noodles so that they don’t stick to each other.
    
15. Once the noodles are done cooking, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
    
16. Place the toppings of your choice on ramen and enjoy!
    

Recipe Notes

Ramen noodles: For GF ramen noodles, click here.
If you want to make more than one serving, simply multiply the quantities of ingredients by the number of servings you wish to make.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.