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Vegetarian Ramen (ラーメン) – With Fried Tofu, Bamboo Shoots and Egg
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
Vegetarian Ramen (ラーメン) – With Fried Tofu, Bamboo Shoots and Egg
Laura Chen
4
30 minutes
60 minutes
Japanese
Soup
Vegetarian ramen shows how a traditional Japanese noodle soup can be reimagined without meat, using the range of flavors and textures in plant-based cooking. This version brings together fried tofu, crunchy bamboo shoots and a soft-boiled egg in an aromatic homemade broth, for a vegetarian ramen bowl that is nourishing and deep in flavor. It shows that comfort food can be hearty, healthy and full of umami.
Ingredients
For the broth:
- 1.5 liters vegetable broth
- 2 pieces kombu (about 10 cm long)
- 100 g shiitake mushrooms, dried or fresh
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp miso paste (optional, for more depth)
- Salt to taste
For the ramen:
- 4 servings ramen noodles
- 400 g firm tofu, cut into cubes
- 100 g bamboo shoots, drained and rinsed
- 4 eggs
- 2 scallions, cut into fine rings
- Vegetable oil for deep-frying
- Optional: nori sheets cut into strips, sesame seeds, pickled ginger
Instructions
Prepare the broth:
Start the broth:
- Bring the vegetable broth to a boil in a large pot. Add the kombu and shiitake mushrooms and steep over low heat for 30 minutes to extract the flavors.
Refine the broth:
- Remove the kombu and mushrooms. Stir in the soy sauce, mirin and, if using, the miso paste. Season with salt and keep warm.
Prepare the tofu and eggs:
Fry the tofu:
- Pat the tofu cubes dry. Heat plenty of vegetable oil in a pan and fry the tofu cubes until golden brown and crisp. Drain on paper towels.
Cook the eggs:
- Carefully lower the eggs into boiling water and cook for 6-7 minutes for soft-boiled eggs. Cool in ice water, peel and halve.
Assemble the ramen:
Cook the noodles:
- Cook the ramen noodles in a separate pot according to the package directions, drain and rinse under cold water.
Plate:
- Divide the cooked noodles evenly among four bowls. Carefully pour the hot broth over them. Arrange the fried tofu, bamboo shoots and halved eggs on the noodles. Garnish with scallions and, if you like, serve with nori sheets, sesame seeds and pickled ginger.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes