As someone who is trying to eat more plant based, it has been difficult getting that “umami” or meaty flavour from plant options. This recipe definitely meets those needs! Using dried mushrooms, miso paste and rich plant flavours, you won’t miss the meat! The broth is lighter and a cross between a miso and shoyu style broth. Disclaimer: This is definitely not the most traditional ramen recipe but has the comforting notes and flavours from a bowl of ramen. And as the weather cools down, who doesn’t want a big bowl of soupy noodles?!
I had SO many of you ask for the recipe I used after posting them on my IG so here it is! Let me know what you think!
- 1 tbsp (15 mL) light flavoured oil (canola, avocado, etc)
- 1 medium onion (approx 250 mL), quartered
- 4-5 large cloves garlic, crushed
- 1 inch piece ginger, sliced
- 1 tetra (900-1000mL) no-salt vegetable broth
- 2 cups (500 mL) water
- 4 tbsp (60 mL) light soy sauce
- 1/2 cup (125 mL) dried shiitake mushrooms
- 1 tbsp (15 mL) light miso paste
- 2 tsp (10 mL) sesame oil
- 1 package (approx 300g) fresh ramen noodles
- Toppings: Fried extra firm tofu, sauteed greens, green onion, shiitake mushrooms from broth
What to do:
- Add oil to a preheated large pot at medium-high heat.
- Add onions, garlic and ginger. Cook for 5-7 minutes or until lightly browned (not burned). Stir occasionally to develop colour.
- Add broth, water, soy sauce and dried shiitake mushrooms. Adjust to high heat until mixture begins to boil then reduce heat to low to allow broth to simmer.
- Simmer mixture for 45-60 minutes (up to 2 hours if able).
- After simmering, add miso paste and sesame oil. Simmer for additional 5 minutes until miso is dissolved and warmed through. Taste broth and add additional soy sauce if you would like a “saltier” flavour.
- Strain broth to remove all solids. Remove mushrooms from solids and save for garnish – compost/discard remaining solids.
- Serve with ramen noodles (cooked per package) and favourite ramen toppings.
Tips & Tricks
- This broth is freezable! Make a double the batch and portion/freeze the remaining broth for future delicious meals!
- I like my broth a bit saltier since the ramen noodles tend to be pretty muted in flavour. But add as much or little soy sauce as you like for the salt.
- I cut the onions and only crushed the garlic/sliced the ginger so it’s easier to drain and discard later. No need to make the aromatics all perfect or tiny.