{Vegan Adaptable} This Vegetarian Ramen recipe is so flavorful that it’s going to rock your world! Learn the secret of creating a super-rich & creamy broth without any meat bones. It really stacks up to the ramen shop standard. Or dare I say better?!
Hello, ramen aficionados! Are you ready for a bowl of incredibly rich, umami-filled vegetarian ramen that is going to rock your world? I know, I smell some skepticism in the air. For non-vegetarians, you may be questioning if it’s possible to create a pot of vegetarian ramen broth that rivals the ones that have gone through long simmering of meat bones, cartilage, and fat at all. My answer is YES. You can make soul-satisfying vegetarian ramen at home that tastes just as rich a bowl of Tonkotsu broth. My ramen critic, Mr. JOC, didn’t even realize it was vegetarian when he tasted the soup.
This recipe teaches you how to use secret ingredients to make a pot of vegetarian ramen so rich and satisfying that you’d never guess it was devoid of meat. This is real-deal ramen that is worthy to make. Now if you’re vegetarian or vegan (minus the egg topping), you are in for a treat today!
Watch How To Make Vegetarian Ramen
Spicy and rich vegetarian ramen recipe made with soy milk and vegetarian dashi. This ramen broth is super rich and milky, and it just might trick you thinking it’s Tonkotsu broth!
Soy Milk – The Secret to Rich & Creamy Broth
To create a vegetarian ramen broth that is smooth, rich and creamy, the secret lies on the plant-based soy milk. The use of soy milk also adds color, depth, and hint of delicate sweetness that rounds up the flavor of the soup.
If you are not aware, soy milk has been used in flavoring broths and soups in many East Asian cooking for a long time. In Japan, there is Soy Milk Ramen (豆乳ラーメン) made of a simple combination of soy milk and ramen. If you happen to visit Kyoto, you can check out Mamezen for its amazing vegetarian menu using soy milk.
When I was challenged to use a Silk‘s plant-based beverage to create meat-and dairy-free version of my favorite fall recipes, I immediately knew that I wanted to use soy milk to make my all-time cold-weather favorite dish, ramen.
Hopefully, by the end of this, I could convince you (even if you’re not vegetarian) to try this rich and creamy delicious Soy Milk Ramen. The best part of this ramen recipe? It takes less than 20 minutes to make!
Vegetarian Ramen Broth – The Other Secrets Ingredients
The soy milk ramen in Japan is not necessarily vegetarian or vegan-friendly. Just like regular Tonkotsu, Shoyu, or Miso ramen, the broth can be made with pork bone (Tonkotsu 豚骨) or chicken carcass (Torigara 鶏ガラ). To make the soup even more complex, most of the ramen soup usually contains seafood-based stock using bonito flakes (Katsuobushi 鰹節) and kelp (kombu 昆布).
So how do we get rich and tasty vegetarian ramen broth without pork or chicken bone in it?
Dashi – Umami Packed Broth
To make this dish vegetarian and vegan-friendly, we’ll be making dashi with dried shiitake mushroom and kombu. Both are packed with umami substance and they are inevitable in this recipe. Please DO NOT SUBSTITUTE if you want to make a bowl of authentic ramen broth.
If you’re not vegetarian/vegan, you can substitute Awase Dashi (regular dashi) instead of Kombu & Shiitake Dashi.
2 Key Ingredients for Flavorful Ramen Soup
The other key ingredients that we need to make this quick ramen soup are miso and fermented broad bean paste. These two condiments enhance the flavors of the soup and add layers of complexity. Again, for a vegetarian broth that is robust in flavor, do NOT SUBSTITUTE these two ingredients.
1. Miso
The big tub on the left is (my favorite brand of) miso (味噌), Japanese fermented soybean paste. There are different kinds of miso available in the market, but if you are not sure which one to pick, get Awase miso (the combination of red + white miso) or Koji miso. They work great for almost all recipes that call for miso. More about miso on this page.
2. Fermented Broad Bean Paste
The two jars in the picture above are fermented broad bean paste (豆瓣酱). The one on the left is spicy, Chili Bean Sauce/Paste (La Dobanjiang or La Tobanjiang 辛豆瓣酱), and the one on the right is non-spicy, Fermented Broad Bean Paste (Dobanjiang or Tobanjiang, 豆瓣酱).
The Chinese name for this sauce is always the same, 豆瓣酱 for non-spicy and 辣豆瓣酱 for spicy. However, English names might have “Sauce” on one jar and “Paste” on the other, or “Bean Paste” on one jar and “Broad Bean Paste” on the other.
If there’s any confusion, check the ingredients on the label. The first two ingredients should be “fermented broad bean paste” and “soybean”. If you want to make NON-SPICY ramen, make sure to pick the jar that doesn’t contain chili (You can tell from the color of the paste). Pay extra attention that it is NOT Black Bean Sauce even though the names might seem similar.
Buying Online
I know many of you can’t find this non-spicy bean paste, Dobanjiang or Tobanjiang (shown on the left) at Asian grocery stores. Amazon doesn’t sell this, but you can buy it from Asian Food Grocer (it’s a good online shop!).
Where To Find Ramen Noodles
In my local Japanese grocery stores, they sell packages of fresh ramen noodles (with soup packages included, but I don’t use them). Sun Noodles make great noodles if you can find them locally.
If you don’t have access to fresh ramen noodles, you can purchase this dried “Chuka Men” (Chinese style noodles) by HIME at Japanese or Asian grocery stores (Amazon used to carry this item but not at this time).
For gluten-free noodles, click here.
Ramen Toppings
If you want to stick with the traditional ramen toppings, I recommend:
- scallions (green onions)
- sweet corn
- ramen egg (skip for vegan)
- seaweed (nori)
- wood-ear mushrooms
- bamboo shoots
- bean sprouts (I used my Spicy Bean Sprout Salad today)
However, feel free to enjoy your ramen with what you have on hand. You can use any ingredients that compliment the ramen broth and ramen noodle texture. Homemade vegetarian kimchi, bok choy, spinach, deep-fried tofu or edamame are just some of the examples that go well with your ramen. There is plenty of flexibility to work with.
If You’re Not Vegetarian or Vegan
If you are not vegetarian or vegan, you can add 1/8 lb (57 g) minced pork per recipe (serves 1) between Step 6 and Step 7 to create more complexity. You can also check out my Chashu recipe. The bottom line – use my recipe as a guide and create your own version.
Enjoy! And I hope this Vegetarian Ramen will be your go-to recipe. Once you’ve tried it, leave a comment below and let me know how it goes.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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{Vegan Adaptable} This Vegetarian Ramen recipe is going to rock your world! Learn the secret of creating a super-rich & creamy broth without any meat bones.
- ¾ cup water (177 ml)
- 1 piece kombu (dried kelp) (1" x 2" or 2.5 cm x 5 cm)
- 1 dried shiitake mushroom
- 1 Tbsp toasted white sesame seeds
- 2 cloves garlic
- ½ inch ginger
- green onion/scallion (use white part)
- 2 tsp sesame oil (roasted)
- 2 tsp Doubanjiang (spicy chili bean sauce/broad bean paste) (You can buy non-spicy version online.)
- 2 tsp miso
- 1 Tbsp sake
- 2 tsp soy sauce
- 1 cup unsweetened soy milk
- ½ cup dashi (ingredients & instruction in the recipe)
- ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- Dash white pepper powder
- 1 serving ramen noodles (5-6 oz or 142 to 170 g fresh noodles; 3.2 oz or 90 g dry ramen noodles; For gluten-free, use these GF ramen noodles)
- Ramen egg (Recipe) (omit for vegan)
- Spicy Bean Sprout Salad (Recipe)
- Homemade vegetarian kimchi
- Corn
- green onion/scallion (use green part)
-
Gather all the ingredients. Please note: the serving size is one for this recipe. Please multiply the quantities of your ingredients by the number of servings you need to make.
- Soak the kombu and dried shiitake mushroom in ¾ cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushroom. Slowly bring the liquid to a boil over low heat. This will help enhance the dashi flavor.
- Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the dashi. If you leave the kombu in the liquid, the dashi will become slimy. Turn off the heat and set aside.
- Grind sesame seeds until they are crushed (I use this Japanese ceramic mortar and wooden pestle).
- Press 2 cloves of garlic and mince ½ inch ginger.
- Separate green and white parts of scallion, and then cut into thin rounds.
- Add 2 tsp sesame oil into a small saucepan. Add garlic, ginger, and white part of scallion and cook over medium-low heat until fragrant.
- Add 2 tsp Spicy Bean Paste and 2 tsp miso in the saucepan. Stir constantly so that they don’t burn.
- 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.
- Add the ground sesame seeds and soy sauce.
- Gradually add 1 cup soymilk, stirring constantly and making sure to dissolve Spicy Bean Paste and miso. Then add ½ cup kombu & shiitake dashi.
- Add a dash of white peppers and salt to taste. Turn off the heat and set aside.
- 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 (Do not overcook the noodles; I usually cook 30-60 seconds less). Make sure to loosen the noodles before adding to the water and stir the noodles so that they don’t stick to each other. Reheat the ramen soup at the same time.
- Once the noodles are cooked, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
- Place the toppings of your choice on ramen and enjoy!
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.
More Delicious Ramen Recipes You’ll Love:
- Miso Ramen
- Hiyashi Chuka (Cold Ramen) with Sesame Miso Sauce
- Spicy Shoyu Ramen
- Tan-Men (The Easiest Ramen Soup Noodle)
Editor’s Note: This post was originally published on Nov 18, 2015. The post has been updated on February 2020.
Oh my, Nami! This looks wonderful! I have been playing around with making ramen at home but haven’t quite ‘gotten there’ yet. This looks like such a wonderful recipe and I can see how Mr. JOC would be surprised that this is a vegetarian broth – it’s packed with SO much flavor! Gotta try this!
Hi Nami, thanks for the great recipe. In Buddhist vegetarian, they cannot have eggs, scallion, garlic and sake. Is there any replacement for those?
Also there is another type of Kombu sold which looks like a handful of dried vegetables. Can this be used?
Hi Dennis! The egg topping is just optional so you can skip and add a topping of your choice. You can omit scallion, garlic, and sake. It’s all aromatics and extra layer of flavors. If you use any vegetables (fermented vegetables, if you have any), it’s a good addition to boost your soup flavors. 🙂
Hi Nami, I tried making this the other day and the colour of the broth was more gray than the beautiful beige like colour in yours. Any suggestions? Also, my son said that the doubanjiang is too spicy for him, any other recommendations?
Hi Lisa! I highly recommend getting NON-SPICY doubanjiang (bean paste) that I mentioned in this post (https://www.justonecookbook.com/doubanjiang-chili-bean-paste/). Asian Food Grocer (link is also in the post) sells online. This condiment is important for a quick but delicious ramen broth. When my kids were smaller, I only used non-spicy one, and gradually increase the spicy one but always used both spicy and non-spicy. 🙂
The broth color could be based on your main broth color – which is chicken/vegetable broth you’re using. Each brand of broth has a different color (some are more yellow, some have greenish color – from vegetables)… so check the original broth color. 🙂
Thank you Nami, I figured out why the broth didn’t look like yours! In the recipe above, you used a combination of black and white sesame seeds but in the video, there was only mention of white sesame seeds. I tried making the same one with only white like in the video and it came out beautifully. Thank you.
Hi Lisa! Oh no no no! I used ONLY white sesame seeds! It’s a data error on the back end. I think white sesame seeds were overwritten by the black and white sesame seeds. Ugh… all my white sesame seeds are probably now swapped to black and white sesame seeds. I’m going to fix now. Thanks for bringing this to my attention. I did not use black sesame seeds. 🙂
You are so welcome Nami. Thanks for changing it.
Thank you again!! I was in a panic that time. LOL. Now all the recipes with black or white sesame seeds have been fixed!
Hi Nami,
Can this recipe be doubled or even tripled?
Yes, I wrote it in the Note section, but simply double or tripled it. It’s such an easy recipe that I wanted everyone to casually make it for their lunch and dinner, even alone. 🙂
Oops, didn’t read any further than the ingredient list-sorry!
Thanks 🙂
No worries! I know it’s not too visible. I’ll see where else I can add. Thank you! 🙂
This was fantastic. I had tried ramen with soy milk before, but this was the best. The ground sesame seeds thicken the broth and make it quite creamy in texture. We sliced up the shiitakes we used for the dashi and put it on top. And couldn’t get the doubanjiang so we used some Korean doenjang. Not as spicy, unfortunately, but still lots of flavor. Will try to find the right bean paste next time, but this is the best bowl of ramen I’ve ever made!
Hi Jonas! I’m happy to hear you enjoyed this recipe and thank you for your kind feedback! Yes, I hope you find the chili bean paste! The taste will be even better, guaranteed! 🙂
This has gone straight to the top of my recipe list to try 🙂 ! Have never used soy milk and am not even certain have topped it with kimchi: that came into my life only some 5-6 years ago . . . usually use what a call ‘tan’ miso, which methinks is similar to what you are suggesting. Hope your ‘twin’ life twixt kids and kitchen is not too tiring 🙂 !!
Hi Eha! Thank you! I hope you will like this ramen broth. I started to eat Kimchi around the same time when I began to practice eating more spicy foods. 🙂 Thanks for your sweet thoughts!
Thank you Nami for this fantastic vegetarian recipe! I usually have to substitute for the meat someway by choosing som vegetarian or vegan ingriedients and that makes me very unsure if I get the taste right…
Hi Genus! Hope this ramen is something you’re looking for. 🙂
Oh and I duo exactly the same way, i don’t use soup bags only ramen from the package!
I used to use the soup packages too (before having kids) but I realized there are preservatives and my homemade soup tastes much better when I did a comparison once. So… no more premade soups since then. 🙂
thank you for showcasing a vegetarian recipe! we are indian-americans who moved from the Bay Area to live in New Delhi, India for a few years and my kids just love japanese food, so am always on the lookout for vegetarian recipes we can make at home (your onigiri recipe is a favorite school snack). Luckily we have a sizableJapanese expat population here so there are a few shops where I can buy the ingredients I need. But how I miss shopping at all the Asian grocery stores in the South Bay and San Francisco where we used to live!
Hi Situ! You’re very welcome! How’s your new life there? My Indian friend moved back to India too. It is hard to find some stuff (like Japanese foods) but it must be nice to be surrounded by all the delicious Indian food! 🙂 I’m glad to hear you have some Japanese expats there who shop Japanese ingredients. But it’s probably not as good as Mitsuwa or Nijiya. 🙂 Thanks so much for following my blog! Hope one day more Japanese ingredients will be easier to find there!
Thank you for a vegetarian ramen recipe 🙂
It looks so good! I can’t wait to try it.
Thank you Candy! Hope you enjoy it! 🙂
This looks so tasty! I got a Japanese ramen cookbook before I went vegan and there are so many tasty looking recipes, sadly like 90% of them aren’t vegan XD But one that I wanted to try was a soymilk ramen, but I was a little intimidated to modify it. I think you gave me some good ideas on what to do. Thanks!
Hi Jennifer! Ramen cookbook! That sounds fun! Yeah, it’s really rare to see vegetarian or vegan ramen in Japan. I’m glad to hear Soy Milk Ramen made it into the book! Hope you give this a try. I think you’ll enjoy it! 🙂
Thank you for this easy recipe! I know you said no substitution for the mushroom and kombu- but just wondering if it’s ok to use the packet dashi stock / powder available at the shops in case I can’t find kombu here?
Hi Peggen! Sure, packet dashi is okay! We’re lucky we can get those convenient packet dashi…. much better than granule/powder dashi. 🙂
We still have some cold night, this kind of soups are perfect for that, this ramen looks wonderful, and the boiled egg…perfect!!!
A substitute for soy milk please. This looks delicious can’t wait to make… thanks
Hi Lyn! If you’re vegetarian, there is no substitute for soy milk. You HAVE TO use it to get the right “ramen” flavor WITHOUT having pork/chicken/seafood in the soup.
If you’re not vegetarian, and you don’t want to use soy milk, then I think you’ll like my Miso Ramen recipe.
https://www.justonecookbook.com/homemade-chashu-miso-ramen/
Really good info, particularly on the fermented broad bean paste. It took me forever to figure all that out. Spicy for me, please. And I almost always buy the brand in your picture! Anyway, good recipe — thanks.
Hi Nami, a vegetarian ramen sounds fascinating. All I know is it looks utterly delicious. The fact that it’s vegetarian is definitely a plus for me!
Wow… I usually ran away when I see the word “vegetarian”, but this ramen looks so rich and comforting. I have no idea there is soy milk ramen broth in Japan. I am totally convinced to try this recipe! YUM! 😀 Thanks for giving a ramen brand suggestion. I am always overwhelmed by all those ramen choices out there.
I can’t wait to try this. As a vegetarian, I feel a bit out of the ramen scene. I’ve had a few good ones though. I was in Tokyo last week and tried T’s Tan Tan in Tokyo Station. It is a vegan friendly ramen and curry restaurant. Very good! Definitely check it out if you get there.
Hi Patrick! I hope you will enjoy this ramen! I have to check that ramen place! I usually go home in summer and ramen is sort of the last thing I want to eat…. 😀 I’ll remember it! Thank you for letting me know. Stay warm in Tokyo!
Nami, I hope you excuse me so many comments I write but I’m wandering if you cn give som advice how to eat ramen dish with chopsticks properly? No problems with ramen och the chunks but this half of egg and the corn makes me just giving up…
Not at all! I like talking to my readers! 🙂
When we eat ramen, we use 2 utensils. One pair of chopsticks and one “renge” (pronounce it like “len geh”). There are wooden ones, ceramic ones… here are examples. So we drink the soup with renge and pick up small pieces like corn in the renge and eat them. We don’t have to use chopsticks (although we sometimes do it). 🙂
http://amzn.to/1LpfxNS
http://amzn.to/1LpfwJQ
http://amzn.to/1QxfUO2
How much kombu should I use? Is (1 1”x2” kombu) one inch of kombu times two? I’m terrible at reading american recipes in general, but this particular part was especially confusing.
Sorry for the multiple posts. I wasn’t able to find dried shiitake mushrooms, so I bought a pack of fresh ones. Will this affect the recipe in any way, or I guess, is it even possible to make dashi with fresh ones? 🙂
Hi Lisa! The kombu size should be about 2.5 x 5 cm (1 x 2 inch) piece. It comes in different sizes depending on the brand, so I had to use approx size. I added cm in the recipe (I usually do it but completely forgot!).
Dried shiitake is packed with flavors compared to regular fresh shiitake, so it’s not equally same. We can’t really make dashi with the fresh one. If you can’t find dried one in Asian store, you can just omit and use Kombu dashi (but maybe a slightly bigger size). 🙂
Hope this helps!
Thank you! I did try it with a slightly bigger kombu size, but I think I ended up doing it too big. The soup is a little too something, but I don’t know what. Still good though. Practice makes perfect. 🙂
Thanks so much for your feedback, Lisa! 🙂
Thank you for sharing this recipe! It’s so difficult to find tasty vegetarian recipes of Japanese dishes. I’m going to try it as soon as possible.
Hi Nicole! I hope you enjoy this recipe! 🙂
I was wondering if sake could be replaced with mirin? Or if it can just be omitted? I normally don’t use or need sake, and I don’t know if you need to be 21 to buy it, I’m a year shy. This recipe looks so simple and SO delicious! I can’t wait to try this
Hi Lex! You can omit it and replace it with water, or start adding soy milk a little bit to loose the paste in the pot (otherwise the miso and everything is just rolled up into a ball). Hope this helps. Mirin has sugar in it so it’s a bit tricky to replace sake and doesn’t work in this recipe. 🙂
Any ideas on where to get some of these ingredients in the UK?
Hi Lucy! There are Japanese grocery stores that I’ve heard from my readers in London (and somewhere around there). I hope you live nearby… Check out this website too:
https://www.japancentre.com/en
Maybe google to see if there is an Asian grocery store and Japanese grocery store nearby? I’m not too familiar with UK, but there are a lot of Japanese and Japanese expats there…
Oh my god, we just made this today and it was wonderful!! My husband’s in a food coma right now 🙂 The ramen egg was soooo good too.
Hi Anu! I’m so happy to hear that! Thank you so much for your kind words! 🙂
Thank you for this recipe — there are no ramen restaurants where I live and I’ve been dying to get some ramen outside of Japan holidays. I made this last week and it was absolutely delicious even on the first try. My sauce turned out a bit too thick but I think I’ll be able to fine-tune that. 🙂
It seems next to impossible to find the non-spicy broadbean paste, even looking at various Asian grocery online stores in Europe, so if I want to make this for non-spicy-eating friends, I might have to try bringing some back next time I’m in Asia.
Your instructions were really easy to follow and the taste is great!
Hi Julia! You could add more dashi if needed (depends on how much evaporated you might need to add more).
I don’t see many brands have the non-spicy one so I only use that brand in the picture (very right). You can reduce the spicy chili bean paste, but need that flavor for the soup. I’m glad you enjoyed this recipe. Thank you for your kind feedback!
Me and my boyfriend just made this ramen with your chashu pork recipe and wow wow wow wow !!!! I tasted ramen for the first time when I went to Japan and since then have been trying to find ramen of similar quality around my hometown but couldn’t. But this recipe is amazing! The soup is so creamy and rich – just what I have been craving for in my ramen. Will be making this again and again for sure. Thank you!
Hi Melissa! So happy to hear you enjoyed this recipe! It’s pretty good, right? If you’re not vegetarian, you can totally add ground pork when you stir fry garlic and add more flavor. 🙂 Thank you so much for your kind feedback!! xo
I’ve been wanting to cook this for ages! Today I finally went and bought the ingredients and made it for myself — it was sooo good! I have never had real fresh ramen before because I can’t eat meat so I was dying to try it. I love it. Thank you so much for this recipe! <3 Adding to my collection 🙂
Hello K! I’m so happy to hear you liked this recipe! It tastes very similar to Tonkotsu ramen that’s popular these days, so you can kind of experience similar flavor sensation WITHOUT meat with this recipe. 🙂 Thank you for your kind feedback!
I made this ramen last week, and it tasted so good! I couldn’t believe how delicious it could be! I made it for seven people, and everyone loved it! I even made the ramen eggs. I’m not a vegetarian so I was definitely skeptical at first, but once I made it I knew it was a winner. It reminds me of Tonkotsu ramen flavour.
Hi H! I feel honored that 7 people and you enjoyed this recipe! Wow, making for 7 people! Amazing! Haha, I am glad to hear you also felt it’s similar to Tonkotsu flavor. Add chashu toppings. You can even follow my Miso Ramen recipe except and add soy milk so you have ground pork to add more depth to the ramen broth. 🙂
That sounds delicious! I think I will try that one next. I recently tried your Miso Takikomi Gohan with carrots, ginger, black mushrooms, and chicken. It tasted so good! But I had a problem with my rice cooker and it didn’t completely cook. In the end I had to transfer it to the stove and continued cooking there. It tasted good though, and now I am trying to find ways to finish the container of miso I just bought. So this miso ramen sounds like a good recipe to try next!
Hi H! I’m glad to hear you liked that takikomi gohan recipe. I’ve been trying to share more takikomi gohan recipe but I haven’t had a chance… 🙂 What kind of rice cooker do you use? Maybe the heat doesn’t circulate correctly. But glad to hear you saved the food! Enjoy cooking with miso!
https://www.justonecookbook.com/?s=miso
Hi Nami,
To feedback on the Ramen: I was amazing! So fast to cook, so much potential and flavor! It really has a hearty feel when enjoying, in particular as I made the dish when it was cold for once this Winter in the UK. (It had been otherwise pretty warm for Winter this year, but then we were attacked by 9 flood storms in succession!!! Fortunately I lived on a hill in my city so my home was spared.) I actually made the soup three times in a row because I both had the ingredients still and wanted to repeat that enjoyment! ありがとうございます！
Hi Leo! Yay! ありがとう for trying this recipe! I’m glad to hear the storms didn’t hit you. 9 storms sound really crazy! We’re supposed to have more rain this year but we’ve been enjoying beautiful cherry blossoms now for the past few weeks… Thank you again for trying this recipe 3 times already! Your feedback made me happy! 🙂
I just tried this and it is amazing!! This is my second time living in Japan…I’ve been vegetarian for 11 years but had never tried ramen before today because there are so few options for vegetarians. This is definitely going on my regular to-make list. I topped it with some amazing smoked tofu that Daiei sells, along with some pickles and shiitake left over from making dashi. ありがとうございます!
Hi Sarah! Thank you so much for trying this recipe! How’s your new life in Japan? Hope you’re having good time. 🙂 This broth is so close to tonkotsu flavor and I can honestly say you’re not missing out too much. 🙂 You can use different vegetables depends on the season and enjoy this ramen. 🙂 コメントありがとう！
This recipe is so creamy, thick and simply divine!!! And it’s so quick and easy to whip up from my items in the fridge! My vegetarian family approved!
Hi Jane! I’m so glad to hear that you and your family enjoyed this recipe!! Thank you for your kind feedback, Jane! 🙂
Great, a vegan ramen I can prepare for my vegan friends. The only problem is that the ramen noodles seem to be made with eggs which makes them non-vegan,
Does a vegan ramen noodle actually exist?
Hi Angelo! YES! I’m happy to tell you that there is vegan ramen noodles. 🙂
http://amzn.to/1U2YOtN
I LOVE this brand and quality. 🙂 Enjoy vegan ramen with your friends!
Good to know as I have coeliac relatives. What I was look for, though, was just plain wheat and water noodles without any egg or animal product additives.
Hi Angelo! I looked around before, but wheat and water noodles always include eggs for some reason… If I find a brand that sells wheat base ramen noodles without egg, I’ll share the link. 🙂
Thanks Nami,
Yes I noticed the egg thing as well. I found a web site that claimed ALL ramen noodles were vegan so I thought mine were unusual, when in actual fact they’re quite normal
Maybe the dry ones…
Angelo
Can’t wait to try this recipe! Quick question. Can I substitute Korean gochujang sauce for chili bean sauce?
Hi Carissa! Hope you will enjoy this recipe! You can, but it’s a little different sauce. I don’t think the taste is bad, but chili bean sauce in this recipe really brings out the flavor of the broth. I don’t know if Gochujang would do the same… I hope one day you’ll use the chili bean paste for this recipe. 🙂
Hi Nami,
I tried the recipe, but it turned out a bit lumpy. Could you tell me where I did wrong?
Hi Catherine! When did it become lumpy? Maybe at Step 11, you pour the soy milk too quickly and miso and everything wasn’t dissolved?
Hi Nami! Will you at some point give a recipe for the more classic pork-broth ramen?
Hi Marie! I apologize for my late response. I’m thinking about it… it’s just a lot of work to document the recipe and I’ve been a little too busy…. 🙂
I just tried this recipe and oh my goodness it came out rich and creamy with just the right amount of salt and umami flavours I was hoping to get from this soup. I didn’t have Chili Bean Paste so I substituted it with Chili Bean Curd instead. This was a great recipe and I am bound to try it again in the near future!
Thanks for sharing!
Hi Steven! Awesome! Thanks so much for your kind feedback. I’m so happy you liked this recipe! Glad your substitution worked too! 🙂 Thank you for writing!
I made the recipe and forgot to buy the fermented broad bean paste, even without it, the broth tasted amazing. Next time I won’t forget this ingredient.
Me and my house mates loved it!
As you said, one of my friends thought the broth had meat on it, very tasty!
Thanks for the amazing recipe!
Hi Denis! I’m glad to hear you liked it. Trust me, when you add the doubanjiang, the soup will be phenomenal! You’ll love it! Hope you enjoy it! Thanks so much for your kind feedback! xo
Hello Nami,
Thank you for this recipe!
Do you think, I could use Gochujang instead of the broad bean paste?
Thank you!
Regards from Berlin, Germany
Karoline
Hi Karoline! I apologize for the late response. Gochujang and broad bean paste is very different flavors and I don’t think you can achieve the same flavors that I put in this ramen soup with gochujang, unfortunately. Is it hard to find Chinese chili bean paste in Berlin?
Hello Nami,
Thank you so much for this advice! I have gochujang in the fridge, so it could have been an easy substitution. I guess I won’t have problems to find broad bean paste here, there are plenty Asian grocery stores.
Thanks again!
Regards,
Karoline
I’m so glad to hear that Asian products are easy to find there. Hope you enjoy this dish! 🙂
Hey Nami,
So I finally tried the recipe and just want to say thank you! It is so delicious and I will make it regularly now.
Best Regards
Karoline
Hi Karoline! Yay!! So happy to hear that. Thank you for trying this recipe. Your comment made me happy! xo 🙂
I tried your Sukiyaki recipe last night and it was so delicious! My family loved it.
Thanks for sharing your recipe. I don’t have dried shiitake mushroom but fresh one. is this okay to use for this ramen? Much appreciated!
Hi Janice! I’m so happy to hear you liked Sukiyaki recipe! Thank you for trying that recipe! Sorry about my late response. Dried shiitakes give much more flavors than fresh shiitake, so you can’t quite get the umami rich shiitake dashi from fresh one. So… in this case, you can skip shiitake and use just kombu. You can use fresh shiitake too. 🙂
Do you have any suggestions for a clear, non-creamy ramen broth recipe? I tried this with some homemade ramen noodles last night and my husband both loved it. Just wondering if you have a vegan clear broth recipe, as it’s a real comfort food to me. Having trouble finding a recipe online that is as authentic as possible.
Hi Laura! I’m happy to hear you and your husband enjoyed this recipe. 🙂
Hmm.. vegan broth can be made with just kombu dashi. BUT it might lack of strong flavors… but as long as you like the clear broth, you can maybe add soy sauce and aromatics and make it into a ramen broth.
For example, you can use this recipe and omit chicken stock (replace with kombu dashi).
https://www.justonecookbook.com/spicy-shoyu-ramen/
Hope this helps!
Your recipes look delicious and easy to make. Since returning from my trip to Japan two weeks ago, I have been wanting to learn how to cook some of the delicious food I enjoyed eating there. I am definitely looking forward to making this one!
Hi Leslie! I am happy to hear you’re interested in cooking Japanese food at home! Once you get basic ingredients, it’s fairy easy to make Japanese food, and I hope my recipes and videos will be helpful. Feel free to ask me if you have any questions. 🙂
Thank you for posting all these wonderful recipes. I just made this and it turned out amazing! you ROCK!
Hi Sarah-Kate! Yay! I’m so happy to hear you liked this recipe! Thank you for trying it out and writing your kind feedback here. 🙂 xo
I tried this, and I was impressed with how full-bodied the soup was.
I might have made a mistake while making it, because the soup is super salty without additional salt. I used a little bit of salted cooking wine instead of sake.
I used almond milk instead of soy milk. I have read that soy milk-based dishes should use premium soy milk, or partially-evaporated soy milk in order to maximize the creaminess.
Hi Cade! It really is amazing how the broth tastes like a real tonkotsu (pork bone broth). I’ve never tried with almond milk, but soy milk gives really similar flavor to tonkotsu broth. Thank you for your feedback!
Do you think I can substitute almond milk for soy milk?
Hi Meesh! You can use it, but it won’t be the same. It’s not the same flavor as the soy milk ramen in Japan. 🙂
this recipe just made my day a little bit brighter (which is nice because it’s winter and I haven’t seen the sun for almost a month now)… thank you so much!! it’s great, very tasty and easy to follow, also the total cost of the ingredients was quite cheap (which surprised me, I was always weary of Japanese recipes because I thought the ingredients were super expensive)… ありがとございます！
Hi Renán! I’m so happy to hear you liked this recipe! Thank you for your kind feedback too! ありがとう〜！
Can I substitute the soy milk for regular milk? will be making this recipe this week!
Hi Kristen! Unfortunately not this recipe, if your intention is to make “Tonkotsu” (Pork flavor) style ramen. You can only make it with soy milk. 🙂
I have been eyeing this recipe for awhile and I finally made it. To say it was delicious is an understatement, this noodle bowl is so delicious. My sister and I have made it 4 times in 2 weeks. Everyone loves it! We made it gluten free and oil free by changing up the noodles and the soup base. But an easy weeknight meal that we will make again and again! Thank you for your beautiful recipes Nami!
Here is a sneak peek of it: https://sprinkleofvanillasugar.wordpress.com/2017/03/03/creamy-soy-milk-ramen-gf-df-vegan-vegetarian-nut-free/
Hi Zoe and Mia! Thank you for your comment. I saw the link back when you posted and I was so happy to see your ramen. I am sorry I didn’t get a chance to leave a comment till now. We love this ramen too. So happy you two enjoy this dish as well! Thank you for your comment!
This is a brilliant recipe with deep, complex flavours. I had a fish broth thing going with my ramen before I came across it, but now my daughter and I are totally hooked on this vegetarian option. Five stars (and many many thanks)!
Hi Maria! Aww thank you for your kind feedback. So happy to hear you and your daughter enjoyed this ramen. It is amazing how complex flavor the recipe creates with these simple easy-to-get ingredients. Thank you for trying this recipe! xo
Great job with the instructions!
Thank you Eva! 🙂
Tried it yesterday and it was amazing! Delicious and creamy! My guests were impressed! Thank you so much for this awesome recipe!
Hi Christine! Thank you so much! I’m so happy to hear you and your guests enjoyed this recipe! Thank you for your kind feedback!
I know this post is old, but I just stumbled upon your blog today and couldn’t resist this recipe. I have had Soymilk Ramen at Mamazen and have been craving it ever since my trip in October. I am so glad you posted a recipe on how to make vegetarian/vegan ramen! My mother is vegetarian, so this is fantastic!
Hi Christina! Welcome to my blog! So happy you found my website through this recipe! And you went to Mamezen! Nice!! Hope this recipe will satisfy you and you enjoy it as much as we did. 🙂
Hi Nami,
Can the ramen stock including the soy milk be frozen and used for another meal?
Thanks Debbie
Hi Debbie! Hmmm.. do you mean leftover or just brand new stock? I think you can but I haven’t tried it before. 🙂
Nami, I made this ramen and it was absolutely delicious. The flavours were strong and robust, it was so goood! I’ve added it to my regular inventory. I had kimchi, bokchoy, corn and tofu puffs for my topping. When I ate the leftovers I even put coleslaw on top and that worked great as well. Thank you for having some amazing vegan-friendly dishes! (:
Hi Hannah! Thank you so much for trying this recipe and for writing your kind feedback. Yay, I’m so happy you liked the recipe! 🙂
Thank you for this amazing vegan ramen recipe. It’s the bomb! I make it all the time. If you have other twists on vegan broth, it would be great to see!
Thanks so much Ada! I’m so happy to hear you liked it. I’ll think about it. 🙂
Hi, I have tried your miso ramen recipe which became a favorite at our house. I can’t seem to find it anymore. Can you repost it, please? Thank you so much!
Hi Judi! I’m so glad to hear you like my miso ramen recipe. I have only one miso ramen recipe and it’s still here on the blog:
https://www.justonecookbook.com/homemade-chashu-miso-ramen/
Somehow I have not been able to find Dobanjiang without Chili anywhere in Germany. Neither online nor in shops. Is it possible to substitute it with Korean Doenjang or something similar?
Hi Leon! I also heard from others (not living in the US). Korean doenjang has different taste… hmmm use less La Dobanjiang (one with spicy)? And increase a bit of miso? I guess you can give doenjang try, but I think it’s a different flavor….
I just wanted to thank you for this recipe. It is better than my favorite ramen restaurant! Next time, I will decrease the soy milk a bit and increase the dashi (maybe a 1:1 ratio) because it ended up pretty thick, and omit the additional salt. Otherwise, it was so delicious! No more hour-long waits and super noisy spaces for me. 🙂
Is there anything you would recommend substituting for soy milk? Would cow’s milk work?
Hi Jo Jo! For this recipe, trying to imitate the tonkotsu style ramen, you need to use soy milk. Regular cow’s milk won’t make it taste like tonkotsu taste. 🙂
Hi Nami San, just wondering if we are able to freeze the soup from the vegetarian ramen recipe (preparing more in advance).
Hi Macy! I think you can do that. 🙂
Just made this! So yummy! Used bonito flake for dashi instead and used 1 cup of dashi because I like a ton of broth in my ramen. Didn’t use chili paste. Toasted sesame seeds give this a delicious aroma. It is creamy and flavorful like pork broth. Very easy to make! Thank you!
Hi Mikasa! Thank you for trying this recipe. I’m so happy you enjoyed this recipe. 🙂
Nami, this was so wonderful! I had three friends over for dinner, and as it cooked, everyone kept coming to the pot so they could smell the broth. It turned out so creamy and rich, and the ingredients you suggested as toppings were perfect for it. (I used your recipes for the eggs and beansprouts, too.) None of us could believe how good it was. Thank you so much for your excellent instructions!
Hi Elizabeth! Aww I’m so happy to hear that yours came out well and everyone enjoyed it. Thank you so much for your kind words and feedback. xo
Simply leaving out the egg does not make this dish vegan as it contains bonito flakes in the dashi.
Hi Paula! No, dashi in Japan has different variations (Read more here: https://www.justonecookbook.com/how_to/how-to-make-dashi-jiru/).
For this particular recipe, I used kombu and dried shiitake mushrooms (See step 3), so it’s completely vegan/vegetarian.
The dashi you’re referring is called Katsuo Dashi (katsuo – dried bonito flakes) and it’s one of most popular type of dashi but definitely not the only dashi we use in Japan. Hope that helps!
Hi Nami, I am so glad I found this recipe! Just one question, the dashi you used for this recipe is made from kombu and dried shitake mushrooms, but you have another set of instructions to make vegetarian dashi using kombu only. Can I use these dashi interchangeably or would the flavor turn out different?
I really appreciate your blog and all the food ideas! Thanks for your hard work!
Hi Val! Yes, you can use interchangeably. I added dried shiitake for this to add more umami as this is vegetarian and there is no meat to add the depth flavor. 🙂
I’m happy to hear you enjoy my blog. Thank you for reading! 🙂
Hi Namiko, I want to this try this recipe but don’t have certain ingredients. Wonder can I substitute the below Ingredients and will the taste be the same:
1. Kombu soup base by using Dashi powder
2. Soy milk with fresh milk
Thanks and hope to hear from you soon
Hi Ida! I’m so sorry for my late response. Here are my answer.
1. That’s okay! FYI, dashi powder becomes tasteless when you cook for a long time. When you make miso soup etc, make sure to cook the ingredient and toward the end add the powder in. 🙂 Oh, and dashi powder is not vegetarian/vegan okay? It has fish in it.
2. This is tough one. To me, it’s a bit strange. I think I can say okay for almond milk if you can’t use soy milk. It’s the taste that is different, and I can’t see how it’d taste like with regular milk… If you have tried regular tonkotsu ramen, and want to imitate that flavor and texture of the soup, I still recommend soy milk. 🙂
Hi! Can I omit the bean paste and use regular milk instead of soy milk?
Hi Parastoo! Do you mean the chili bean paste? No, that’s really the key to make this quick ramen. We are making the ramen broth with a shortcut method, and to make it as delicious, certain ingredients are necessarily to make it happen. So please use the chili bean paste and soy milk because regular milk doesn’t make good ramen broth. 🙂
I made this ramen by substituting a ton of stuff – I had almost all the base ingredients, but i substituted 2% milk for the soy milk, rice vinegar instead of sake, canola oil instead of sesame oil, dried chives instead of scallions, and sriracha/chili flakes instead of the bean paste. Let me just say that despite all of these weird substitutions with stuff i had laying around the kitchen, this ramen is awesome!! I can definitely see how soy milk is better than the normal milk, and the chili bean paste was a bit important i suppose, but this soup still turned out way better than i thought i could ever make. This recipe is perfect! Thank you!!!
Hi Jessey! I’m happy to hear your substitute and adjustment worked out for you! Thank you for trying this recipe and writing your feedback. 🙂
hi, thank you for the recipe! ive tried once and really love it. im wondering if the soup can be kept overnight? how can i make early and store it? Thanks!
Hi YX! Sure, you can do that. Thank you for trying this recipe. I’m glad you enjoyed it. 🙂
Hi Nami. My friends and I are !!absolutely!! obsessed with ramen. Being vegetarian, there are very few options around Sydney – but your recipe is hands-down the heartiest and most delicious creamy version. Though I started out making a double batch of kombu and shiitake dashi then ended up adding all of it to the broth because it was too creamy for me! No adjustment required to the rest of the recipe though. Topped it with tofu, bok choy, spiralised carrots, shiitake and a ramen egg. Turned out perfect.
I was wondering what your thoughts are regarding adding mayu sauce? (I love garlic.) During my research I noticed alot of websites talked about adding mayu at the end.
Also, to make it spicier would you increase the amount of broad bean paste or add something else? (In this instance I had a bit of specialty chilli powder from Kyoto lying around and added it – but its quickly running out)
Thank you for sharing this wonderful recipe – Im currently halfway though the bowl and already in a blissful food coma! 😀
Hi Kira! I’m really happy to hear you enjoyed this dish. Sure, you can add mayu sauce or garlic chili oil (sometimes with garlic chips in it). To increase spice, yeah add more la doubanjiang. Thank you for your kind feedback, Kira! xo
If the recipe uses dashi stock then surely it can’t be labelled as ‘vegetarian’?
Hi Katamari! If you see the recipe, there is no fish in there. There are different dashi in Japan, and this recipe use Kombu (kelp) and dried shiitake mushroom dashi.
You can read more about dashi here: https://www.justonecookbook.com/how_to/how-to-make-dashi-jiru/
Yep, I got confused because the link to “dashi” takes you to a fish-based recipe. But I realised when I was making it that the “dashi” referred to the mushroom/kelp broth.
Anyway, I made the ramen yesterday and it is damn delicious!!
I made this today, excellent vegan style recipe, I did not have the white sesame seed but just used more black. I did not add any salt whatsoever, still found final result a little salty, will try less miso next time. I also used the Chile paste used but have on order the paste with more Broad Bean in the paste.. Thanks for this awesome recipe, closest to Tajima Ramen in San Diego!
Hi Patricia! Thank you so much for trying this recipe and for your kind feedback. Yeah, we can’t control the amount of salt (saltiness) in miso as each miso is significantly different. I rather use a little bit more of salt to enhance the flavors before adding more miso or soy sauce or other sauce in general. But please feel free to adjust. I’m sure Tajima Ramen spends hours and days to make their ramen broth. Your compliment means a lot to me. Thank you!
Thank you so much for sharing this! I will definitely try making this after my finals! 🙂
I hope you enjoy this recipe! Good luck with your finals! 🙂
Thank you so much for such a wonderful recipe. I followed the recipe very closely and it turned out absolutely wonderful. I am already making it the second time this week.
Hi Sharmila! Thank you for trying this recipe! I’m so happy that you liked it. Thank you for your kind feedback, Sharmila! xo
Hi Nami, if I want it slightly more spicy can I add more chili bean paste?
Hi Evon! Sure! 🙂
I’m having difficulty finding the broad bean paste without the chili oil. Do you happen to have a link to purchase it online?
Hi Colinda! I bought it from my local Asian grocery store (among different doublanjiang bottles…. I tried to look online, but no luck so far. 🙁
This recipe is amazing! So delicious ???? Thank you very much for sharing it!
Hi Larissa! I’m so happy to hear you enjoyed this recipe. Thank you for your kind feedback! 🙂
THis is the best vegan ramen I’ve ever had-in home or out!!
Hi Elizabeth! Awww thank you!! We LOOOOVE this recipe too. I’m glad you enjoyed it. Thank you for your kind feedback. Appreciate it! xo
Instead of using soy milk what can I substitute for it, because I want more of a dark clear broth.
Hi Carl! Hmmm this recipe is made for this specific taste/texture – imitation of regular Tonkotosu broth without using pork. If you like clear broth, you need to adjust the recipe and don’t need any soy milk (or any milk).
Eating it now, and it’s FANTASTIC!!! ????????????
Hi Bernie! Thank you so much for trying this recipe! So happy to hear you liked it! 🙂
I made this for my vegan girlfriend and WOW! It’s super flavorful and creamy! It’s a keeper!
Thank you so much for your kind feedback, Nicole! So happy to hear you liked it! 🙂
I made this last night. It was probably the best soup I’ve ever made, and one of the best meals I’ve cooked. It’s an instant staple for me from now on. Thank you for such a delicious vegetarian ramen!
Hi Andrew! Thank you so much for trying this recipe! I’m so happy to hear you enjoyed this recipe and thank you for your kind feedback. It’s easy and tasty, which is great for a quick homemade ramen! 🙂
Hi Nami,
I made this recipe last night with a few exceptions. I could not get a hold of any soy milk, so I used almond milk instead. I also could not find dried shiitake mushrooms, so I used a handful of fresh ones and cooked them into the soup. Oh My Gosh, It was so Yummy!! I always crave ramen when I am under the weather. I usually try to find the “healthier packaged ramen” at Whole Foods and have those when I’m sick. This recipe is such a game changer, YaY! It was healthy, delicious and super easy to put together. I am so excited to have found your blog, thank you!
Deborah
Hi Deborah! Thanks so much for trying this recipe. I’m so happy to hear you enjoyed this recipe! Thanks for sharing your tip and for your kind feedback. 🙂
That looks wonderful and rich in flavor. I’m living in Japan since a couple of years, had been looking for an alternative to bonito dashi and just discover with you this kombu/ shiitake option. Wonderful! Will try all that ASAP.
Hi Mylène! Thank you for your kind words! Hope you enjoy this recipe. 🙂
This looks amazing! I was wondering whether you had any suggestions for replacing the toasted sesame seeds, since I have a sesame allergy. I was planning to just skip the sesame, but suggestions for a replacement would be great.
Thanks! Excited to to try out this recipe.
Hi Ganesh! Thank you! How about using ground nuts? Hopefully, that will add some nutty flavor similar to sesame seeds.
Please make more vegetarian/vegan recipes.
Hi Rhona! More coming this year! 🙂
Hi Nami, is it possible to sub soy milk for normal milk? Thanks!
Hi Laura! You “can” but soymilk would fit to taste profile better. 🙂
Why does my ramen taste bitter?
Hi D! I’d like to know more details too. It shouldn’t be bitter… Any different condiments and ingredients you used for this recipe?
Could I use flax milk instead of soy milk?
Hi Alexandra! I’ve never used flax milk before so I can’t tell… sorry. But if you prefer to imitate the Japanese tonkotsu (pork broth) style ramen broth, it should be soymilk. 🙂
Nami,
I ended up using the flax milk because it’s all I had. Wowwww it was delicious! Thank you for another wonderful recipe!
Hi Alexandra! Aww thank you so much for your kind feedback! I’m so glad to hear it worked! 🙂
This recipe blew me away. It was reasonably quick to make, and the flavors were fantastic. I will definitely add this into my regular rotation. Next time I won’t add salt at the end because there was enough salt in the miso/soy sauce/bean paste.
Thanks Nami!
Hi Hannah! I’m so glad to hear you enjoyed this recipe! Thank you very much for trying it out and for your kind feedback. 🙂 xo
This was PERFECTION. I didn’t have bean paste so I used oyster sauce and some chili oil and it was still amazing. I topped it with roasted baby boo Choy, corn and some fried tofu. I have a favorite local spot that has the best vegan ramen I’ve ever had and this is almost identical. Can’t wait to make this again!! Thank you!!!
Thank you so much for trying this recipe and for your kind feedback! I’m so glad to hear you enjoyed it. 🙂
I discovered this recipe a year and a half ago, and made my first-ever batch of ramen. It is such a great education in building flavors that it has given me the confidence to experiment and make changes based on my preferences, and now I make ramen to rival anything you can buy in Japantown. All of my friends and family rave about this dish. Thank you!
Hi Amanda! WONDERFUL! I’m so happy to hear that and thank you for trying my recipe! It’s great that your friends and family get to enjoy your ramen too! Yay!!!
Dear Nami,
As I love Ramen and am very happy to avoid meat, I just adore this recipe, thanks for that! 😍
Maybe you have any idea how to substitute La Doubanjiang paste? I found it in an Asian shop, but looking at the ingredients there are many E-numbers I’d prefer to avoid…
Is there any chance to make my own paste by using miso and chilli?
ありがとう！
Hi Neeltje! Doubanjiang is kind of important for this quick ramen recipe. I think it’s the one condiment that I can’t omit. Miso only makes it more like miso soup… and chili… it just doesn’t have enough depth. Sorry, I wish I can give better advice…
Dear Naomi!
Thank you so much for your quick reply!
I’m gonna give it a try then as in the end it is not that much in regard to the portion. 🙂
Thanks again for your wonderful recipies as they are the base for my regular soul food! 😍
All the best,
Neeltje
Thank you for your kind words! I’m happy to hear that you enjoy my recipes. 🙂
Hi Nami,
What about gochujang as a replacement for doubanjiang? I use it as a replacement in some of my Chinese cooking.
Hope this helps.
Hi Nami,
Can I use a nut milk instead of soy milk?
Hi M Phan! You can use a nut milk and gochujang, but… that’s not the same flavor profile as this recipe. 😀 I think it will be pretty good taste, but it’s a bit different. 😉
Hi Nami! This recipe looks so good! I’m going to make it for my family this monday because it’s my birthday :). I was wondering, when you make the recipe for multiple people, do I also have to use more kombu and shiitake mushroom for the dashi or only more water?
Happy Birthday, Myrthe! I’m sorry I couldn’t get back to you sooner (traveling in Japan). You have to use more ingredients so that the broth won’t be diluted. 🙂 Hope you had a fabulous birthday celebration. xoxo
I make this ramen once a week using a few subs. Deliciois!
Hi Goreti! Thank you so much for making this recipe once a week! Yay!!! I’m so happy to hear you enjoy this recipe. 🙂 Thank you for your kind feedback! xo
Hubby raved about it last night! though I made it with miked bones gelatinous broth, added the unsweetened soy milk little by little, at some point, it curdled a bit. Substituted Sake for Gin, no sake at home. Omited kimchi (ran out of it), tomorrow starting a new batch. Used the veggies I had. Blanched them (long beans, zucchini, kelp, pak choi) Added mirin egg, avocado, various fungi and sweet corn. Despite not having noodles in it, it was very comforting and satisfying. Great idea with the soy milk. It made it hearty. 👍👍
Hi Angelica! I’m so happy to hear your husband enjoyed it! Thanks so much for your kind feedback. Yours sounds really delicious! Great toppings!
Hi there! I returned from Japan just two nights ago and decided I needed MORE ramen! I feel like this is a dumb question, but what do I do with the shitake and kombu after I’ve made the soup? Add it back in? Use it for something else?
Also, I subbed mirin for the sake and hadn’t realized the sub wasn’t appropriate until I read so in the comments. The broth tastes scrumptious anyway, but I’ll know next time. 🙂 Thank you so much for this! It’s a winner!
Hi Jennifer! Thanks for asking! Both are edible. You can treat the hydrated shiitake as regular shiitake and use in stir fry or other recipes. Kombu already released all the flavors, so you can make Furikake or Simmered Kombu.
Furikake: https://www.justonecookbook.com/homemade-furikake-rice-seasoning/
Simmered Kombu: https://www.justonecookbook.com/simmered-kombu-tsukudani/
I”m so happy to hear you enjoyed the recipe! Thank you for your kind feedback.
Thank you so much! I stir-fried the shitakes and added them to my ramen. YUM!
Hi Jennifer! Great! So glad you used them. 🙂
Hello Nami! I just wanted to say that I make this recipe almost weekly! I had never had ramen before but now it’s one of my favourite meals. I make it vegan with mukimame, sweetcorn, fresh greens, tofu, hot pepper. Thank you. Would love more vegan recipes.
Hi Cinnamon! WEEKLY! 😀 I’m so happy to hear you enjoy this recipe! Your toppings sound wonderful! I’ll try my best to add more vegan and vegetarian recipes… 🙂
Omg thank you!! As a vegetarian I was so tired of trying to get flavorful ramen at restaurants and this recipe was so soul satisfying! 😍 I’m allergic to mushroom and dislike seaweed so I left out those components. But i liked your explanations also and made it so easy to get broad bean paste at the Asian market. I had to show them the native script, so thanks for posting all that!
Hi Leila! Aww I’m so happy to hear you got the right condiment and make this recipe. Thank you for your kind feedback! Now you get to enjoy delicious ramen at home. xoxo
I want to make the Ramen Soup but I am confused about the dry shiitake Mushrooms I bought. The package says: put in cool water for one hour. Dispose the water and use the mushroom. Can’t I put them directly to the water and cook the dashi with the kelp?
Hi Jörg! The package instruction is for those who use dried shiitake mushrooms in the recipe. You wouldn’t “dispose” the soaking liquid as it is flavorful water… but the liquid is more like a secondary item in Japanese cooking. If you read my recipe, I do that – rehydrating kombu and dry shiitake mushrooms together. 🙂
Ok. So for rehydrating the shitake I soak them for an hour dispose the water and then cook it together with the konbu?
Hi Jörg! No, you put the dried shiitake and dried kombu in the water to make “kombu/shiitake dashi” (step 1 – To Make Vegetarian Dashi (Kombu + Shiitake) in my recipe).
You don’t have to follow the package instructions. I cover that step in my recipe. 🙂
Thank you for your patience. Next time I will do it as described. I just feared that it might be bad to use it ^ ^.
Keep up the great work!
Thank you so much for your support, Jörg!
FYI…….most vegetarians do not eat eggs. The recipe says to omit for vegans, but eggs should not be in a vegetarian recipe either. Just sayin’.
Hi Lenard! Here in the US (and Canada), vegetarians typically eat eggs along with dairy products, honey, and gelatin. 🙂 I guess the “category” is different in the North America. So here when you look at a menu at restaurants or recipes online, vegetarian dishes include eggs. 🙂
Thank you! I am a Chef at a private club in Scottsdale, Arizona and we have quite a few vegetarians. None of them will eat pasta, breads, deserts that contain eggs, let alone actual eggs. I do realize that there are a few different types of vegetarians, but we seem to only have one type here. Sorry for questioning you. Your ramen recipe looks amazing and I plan to prepare it this week for a few of our members who have requested a vegetarian version.
Thank you for your response, Lenard! Interesting! Maybe because there are a lot of vegans and vegetarians here in California (I’m in SF), I see clear definition between vegans and vegetarians. You can find a “vegetarian omelette” (with real eggs)… that might be quite confusing to some people.
Please, no apology. 🙂 I learned from other readers that their countries don’t have the word “vegan” and only have “vegetarians”. It’s easy to have different categories for recipe search wise, but when it’s not consistent worldwide, so it can be tricky…
Hope you enjoy the ramen! 🙂
Se tem uma coisa que me deixa mais feliz é o resultado final de um belo Lamen& Ramen.
Essa cores vibrantes e a sua sutileza e um momento que eu paro e olho por um bom tempo.
Sou péssimo em doces, não consigo dominar essa ciência exata, mas o seus é de cair o queixo como se diz por aqui.
Obrigado pelo post é uma felicidade só de olhar, e depois de degustar.
PS. Estou esperando ansiosamente as receitas da 2ª temporada de “Midnight Diner: Tokyo Stories”
Syd
Muito obrigado por suas amáveis
Sim, estamos trabalhando nas receitas da segunda temporada agora. Espero que goste!
*I used Google translator. 🙂
As minhas também não são tão bonitas. Sou de fazes, as vezes é tudo amarelo, é marrom Missô, ou verde algas. Não importa, o bom que o gosto é bom.
Nossa da 1ª temporada eu repeti tantas vezes todos as receitas quanto eu assisti a serie, e acho que vai acontecer com a 2ª temporada também.
Grato e um bom fim de semana pra todos vocês.
ありがとう.
Obrigado! É importante comer saudável e bem em casa. Estou trabalhando nas receitas da segunda temporada e espero que você goste das receitas! Tenha um ótimo fim de semana! 🙂
My wife is vegetarian and though I am not, our favorite ramen restaurant has a spicy creamy vegan ramen that is so good I will often order it over my usual favorite tonkotsu. I made your vegetarian ramen recipe tonight and it was delicious, in fact my wife said it’s better than the restaurant and I might have to agree. I didn’t have sake so I used sherry, and I didn’t grind up the sesame seeds as much as I should have (I need to buy a mortar & pestle). But I was faithful with everything else and it is indeed delicious. I can’t wait to make it (and eat it) again. Thank you so much.
Hi Homer! Aww! I’m so happy to hear that you got to enjoy homemade ramen at home TOGETHER! That makes me happy! You can always add toppings (chashu etc) to make it more hearty, but it’s nice that you two can enjoy ramen at home. Thank you for trying my recipe! 🙂
One of the best tasting things I’ve ever made, hands down. Tasted as good as the best vegan ramen I had while in Japan. Amazing!
Hi Lexy! I’m so happy to hear that you enjoyed this recipe. Thank you for your kind feedback and for trying this recipe! 🙂
Loved this recipe so much!
Thanks so much for your kind feedback, Margot! I’m happy to hear you enjoyed it! 🙂
Really great recipe. Made this tonight. I think I left the broth simmering too long while I made the toppings and it was a little thicker than I like but the flavour was excellent
Hi Caleb! Thank you so much for your kind feedback! Next time add more broth or put the lid on to prevent from evaporating. 🙂 Hope that helps!
Delicious! And actually easier than I thought. I picked this one because my wife is vegetarian AND I am afraid to cook bones for a day and then still mess it up, so an easy vegetarian option was a double win.
I mixed up the amounts a bit, because it’s all in cups and tsp and tbsp. A simple German like me is not used to this, so I actually ended up with a lot more miso and chili bean paste in the soup. Still was great, and I will definitely try again in a few days. 5/5*
Hi Dennis! Thank you so much for trying my recipe! I’m so happy to hear you and your wife enjoyed this recipe! Thank you!!! It’s good to know that in Germany you don’t use a teaspoon and tablespoon (I knew “cup” measurement is American thing). Everything by gram or ml, for the small amount of liquids? In Japan, we use teaspoon and tablespoons for a small amount, and ml for a large amount. Thank you for your kind feedback!
Oh, we do use tablespoon and teaspoon for small measurements of volume. We are just used to TL för Teelöffel instead of tsp, and EL för Esslöffel instead of Tbsp. Tbsp. and tsp. are easily confused when you are used to the TL and EL. It´s used for liquids but also for powdery stuff like salt, sugar or flour. Our standard measuring beaker is 1000ml, with subdivisions (mostly) at 100, 125, 150, 200, 300, 400, 500, 600, 700, 750, 800 and 900. I think we would use teaspoons for really small amounts, table spoons for bigger amounts, and switch to ml once we reach 50 or 100ml/g. https://amzn.to/3cU7P4D These sometimes substitute for a scale, so you need a substantial amount of sth. to be able to measure it.
This was so delicious!! Made this as a cozy home dinner during COVID-19 quarantine and used almond milk instead of soy because that’s what I had on hand – it worked great and I look forward to trying it with soy milk when I can get it! Will definitely make again.
Hi Licole! I’m so happy to hear the ramen came out okay with almond milk! Maybe the taste is subtle enough. Thank you for your kind feedback, Licole!