This Vegetarian Ramen is going to rock your world! Learn the secret to creating a super-rich and creamy broth with soy milk, miso, sesame seeds, and spicy chili bean sauce. Make it vegan by skipping the ramen egg!
Can we replicate the depth of flavor found in traditional meat-based ramen broths with a vegetarian alternative? My answer: Absolutely YES!
You can create a hearty vegetarian ramen at home that rivals the richness of tonkotsu broth. And this recipe is all you need.
“This is it, the ultimate vegetarian ramen. I have tried numerous recipes, and some of them were really good, but none of those compare to Nami’s ramen. I just have to keep coming back!” — Dave
Since sharing this Vegetarian Ramen recipe in 2015, it’s become one of our all-time most popular recipes. I hope you continue to enjoy this amazing ramen, and thank you so much for the generous reviews you’ve given me.
Table of Contents
About This Vegetarian Ramen
I developed this recipe after tasting the exceptional vegetarian ramen at Towzen (formerly Mamezen) in Kyoto, a renowned plant-based ramen establishment celebrated for its Tonyu Ramen, or soy milk-based ramen.
Their luscious, creamy broth was amazingly good, proving that the right plant-based ingredients can yield remarkable flavors. I felt like I had unlocked the secret codes and had to share the recipe with all the ramen lovers out there.
You’d be hard-pressed to believe that this umami-packed vegetarian ramen is entirely meat-free! Let’s take a look below at what you need to make this ramen.
4 Key Ingredients for the Soup Broth
The following 4 ingredients are very important to make a bowl of authentic vegetarian ramen broth Please do not substitute.
1. Soy Milk
To create a vegetarian ramen broth that is smooth, rich, and creamy, the secret lies in plant-based soy milk. The use of soy milk also adds color, depth, and a hint of delicate sweetness that rounds up the flavor of the soup.
Hopefully, even if you’re not vegetarian, I could convince you to try this rich and creamy delicious ramen by the end of this post. The best part? The soup broth takes less than 20 minutes to make!
2. Vegan Dashi – Umami Packed Broth
To make umami-packed broth, we’ll make Vegan Dashi (精進だし) with kombu and dried shiitake mushroom. Both ingredients are packed with umami substance and they are essential for this recipe.
If you’re not vegetarian/vegan, you can use Awase Dashi (with kombu and bonito flakes) and/or chicken stock instead.
3. Miso
Miso (味噌) is a Japanese fermented soybean paste and the tub shown above is my favorite brand of miso. There are different kinds of miso and if you are not sure which one to pick, get Awase miso (the combination of red + white miso) or Koji miso (my favorite). They work great for almost all recipes that call for miso. More about miso on this page.
4. Doubanjiang (Spicy Bean Paste)
To make a vegetarian broth that is robust in flavor, doubanjiang (豆板醤) or spicy bean paste is a necessary ingredient.
Doubanjiang is a combination of fermented broad beans, soybeans, and hot chilies. The salty, savory, umami-rich paste adds an incredible depth and character to the broth that you should not substitute. You can add more if you like your soup to be spicy, but a small amount would be enough to give it a good kick.
Did you know that there is non-spicy doubanjiang? Taiwan, Hong Kong, and Guangdong in China have non-spicy doubanjiang. It has the same savory depth but without the heat.
When the kids were small, I used non-spicy doubanjiang to make my Mapo Tofu. Taiwanese brands like Kangshan (岡山) (shown above) and Ming Teh (明德) offer the doubanjiang made from fermented broad beans and soybeans, and they usually have both spicy and non-spicy versions.
You can get these Taiwanese brands at a local Chinese grocery store. Amazon does not sell the non-spicy doubanjiang at this time (please let me know if you find one).
- Ming Teh Doubanjiang (non-spicy)
- Kangshan Doubanjiang (non-spicy) – Walmart
- Kangshan Doubanjiang (non-spicy) – Weee!
Doubanjiang Substitute: If you really can’t find doubanjiang, you can use gochujang (Korean chili paste; spicy) or doenjang (Korean soybean paste; non-spicy). However, please keep in mind that these pastes will yield slightly different flavor profiles.
Fresh Ramen Noodles
Fresh ramen noodles are made from four ingredients: wheat flour, water, salt, and kansui. Despite the yellowish color, the noodles do not contain eggs. Kansui, an alkaline solution, is what gives ramen its yellow tint and springy texture.
- Ramen noodles are either straight (ストレート麺) or wavy (ちぢれ麺). Generally, straight noodles are used for tonkotsu ramen while wavy noodles are used for soy sauce ramen, salt ramen, and miso ramen, but of course, there are exceptions.
- Ramen noodles have 6 different thicknesses: ultra-thin (極細麺), thin (細麺), medium-thin (中細麺), medium-thick (中太麺), thick (太麺), and extra thick (極太麺).
Where to Buy the Ramen Noodles
Big Japanese grocery stores like Mitsuwa, Nijiya, and Marukai (Tokyo Central) sell packages of fresh ramen noodles (with or without soup packages included). Some large Korean and Chinese grocery stores also carry packages of fresh ramen noodles from Myojo and Yamachan Ramen.
Sun Noodles make great noodles and they ship domestically!
If you don’t have access to fresh ramen noodles, you can purchase dried ramen noodles (what we call Chukamen, 中華麺) by the HIME brand at Japanese or Asian grocery stores or Amazon.
If you are looking for gluten-free noodles, check out my favorite vegan-friendly ramen noodles by Gluten Free Meister (Kobayashi Seimen).
Various Ramen Toppings
If you want to stick with the traditional ramen toppings, I recommend:
- Ramen egg (skip for vegan)
- Scallions (green onions)
- Sweet corn
- Wood-ear mushrooms
- Menma (seasoned bamboo shoots)
- Bean sprouts (I used my Spicy Bean Sprout Salad today)
- Seaweed (nori)
However, feel free to enjoy your ramen with what you have on hand. You can use any ingredients that complement the ramen broth and ramen noodle texture. Some of the examples that go well with your ramen include:
- Homemade vegetarian kimchi (I recommend my friend Seonkyoung’s vegan kimchi recipe)
- Blanched Shanghai bok choy, baby bok choy, or spinach
- Colorful veggies like julienned carrots
- Deep-fried tofu
- Shelled edamame
There is plenty of flexibility to work with!
How to Make Vegetarian Ramen
Ingredients You’ll Need
- Toasted white sesame seeds
- Aromatics including garlic, ginger, and scallions
- Roasted sesame oil
- Doubanjiang (spicy chili bean sauce/broad bean paste) (more below)
- Miso (more below)
- Sake
- Soy Sauce
- Vegan dashi made with water, kombu, and dried shiitake mushrooms (more below)
- Unsweetened soy milk (more below)
- Salt and white pepper powder
- Fresh ramen noodles (more below)
- Toppings: Blanched Shanghai bok choy, Ramen Eggs (skip for vegan), vegan kimchi, sweet corn, Spicy Bean Sprout Salad
Overview: Cooking Steps
- Make the cold brew vegan dashi by soaking kombu and dried shiitake mushrooms in water.
- Then, bring the cold brew dashi in a pot to almost a boil. Discard the kombu and mushrooms and set the dashi aside.
- In a separate saucepan, cook the aromatics with sesame oil and add all the condiments, prepared vegan dashi, and soy milk.
- Cook the Shanghai bok choy and fresh ramen noodles.
- Assemble each ramen bowl with the noodles, soup, and toppings. Serve hot!
If You’re Not Vegetarian or Vegan…
If you are not vegetarian or vegan, you can cook 4 oz or 113 g of minced pork (for two servings) after stir-frying the aromatics (ginger, garlic, and scallion). The meat will give more complexity to the soup broth.
You can also add Chashu as a topping. The bottom line is to use my recipe as a guide and create your own version!
What to Serve with Vegetarian Ramen
- Vegetable Gyoza
- Homemade La-Yu
- Yakitori-style Grilled Vegetables
- Spicy Edamame
- Pickled Mustard Greens Fried Rice (Takana Chahan)
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.
FAQs
How long does it take to make this vegetarian ramen?
Really fast! If you prepare the cold brew dashi in advance, you can make this ramen in 30 minutes from start to finish. Make sure to read the recipe and understand the process ahead of time.
Is Soy Milk Ramen (Tonyu Ramen) always vegetarian/vegan?
No. When you visit Japan and order Soy Milk Ramen or Tonyu Ramen, make sure that it is vegetarian/vegan. Tonyu ramen is not necessarily vegetarian or vegan-friendly in Japan.
“Soy milk” in the ramen is considered one of the flavor options like miso, shoyu (soy sauce), and shio (salt). It’s easier to spot meat as a topping, ask if the soup broth are made with pork bone (Tonkotsu 豚骨), chicken carcass (Torigara 鶏ガラ), bonito flakes (Katsuobushi 鰹節), or other types of fish (such as ago アゴ).
Is it easy to find vegetarian ramen in Japan?
Vegetarian ramen is not typically found on the standard menus that ramen shops offer. However, with the increasing number of foreign tourists, you’ll be able to find more vegetarian and vegan options in larger cities. Check or ask in advance.
Are ramen noodles vegan?
The traditional ramen noodles are made with wheat flour, salt, water, and kansui, and they are vegan. But not all ramen noodles are vegan. Occasionally, some ramen shops create noodles with eggs. So, you should definitely ask or check the ingredients.
More Delicious Ramen Recipes You’ll Love
- Miso Ramen
- Shio Ramen
- Spicy Shoyu Ramen
- Tan Tan Ramen (Tantanmen)
- Tan-Men (The Easiest Ramen Soup Noodle)
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Vegetarian Ramen
Video
Ingredients
For the Soup Broth
- 2 Tbsp toasted white sesame seeds
- 1½ tsp ginger (grated; from a 1-inch, 2.5-cm knob)
- 2 cloves garlic
- 2 green onions/scallions (save the green part for garnish)
- 1 Tbsp toasted sesame oil
- 1½ Tbsp doubanjiang (spicy chili bean paste) (use either the spicy or non-spicy type, or use gluten-free doubanjiang)
- 1½ Tbsp miso (I use my favorite miso by Hikari Miso; most types will work, except Saikyo and Hatcho varieties)
- 1 Tbsp sake
- 1½ Tbsp soy sauce (use GF soy sauce for gluten-free)
- 2 cups unsweetened soy milk
- 1 cup Vegan Dashi (use my Vegan Dashi recipe or follow the instructions below)
- ½ tsp Diamond Crystal kosher salt
- 1 dash of white pepper powder
For the Ramen
- 2 servings fresh ramen noodles (10–12 oz, 283–340 g fresh noodles; 6.3 oz, 180 g dry ramen noodles; use GF ramen noodles for gluten-free)
- 1 head Shanghai bok choy (large)
- toppings of your choice (I like to add ramen eggs (skip for vegan), corn, nori seaweed, vegan kimchi, and spicy bean sprout salad; see the instructions for details)
Instructions
- Gather all the ingredients. If you haven‘t already made the vegan dashi, prepare my Vegan Dashi recipe or follow the instructions below. Make sure all the toppings are ready to go before you begin cooking the ramen. If you‘re making my Ramen Eggs recipe (1 per bowl), prepare them a day in advance. I also like to divide and add ½ cup of my Spicy Bean Sprout Salad and ¼ cup of my friend Seonkyoung‘s homemade vegan kimchi. Finally, ¼ cup corn (frozen or canned) and 1 sheet nori (dried laver seaweed) are other popular toppings to divide among the bowls.
- A typical ramen bowl can hold 1200–1400 ml of liquid. We will prepare 1½ cups (360 ml) of soup broth per bowl, which should be more than enough. If you’re using bigger bowls, you may need to prepare extra soup.
To Make the Vegan Dashi
- Measure 1 cup (240 ml) of water. Add 1–2 dried shiitake mushrooms (3–5 g each) and 1 piece of kombu (dried kelp) (5 g; 2 x 2 inches, 5 x 5 cm per piece). I set a small heavy cup or bowl on top to keep the mushrooms completely submerged in the water. Soak for at least 30 minutes. Meanwhile, prepare the ramen ingredients. Tip: Use less mushroom if they are thick and large and more if they are flat and small.
- After 30 minutes, transfer this cold brew vegan dashi (the liquid, kombu, and shiitake) to a medium saucepan.
- Slowly bring it to a near boil over low heat; this slow extraction will enhance the dashi flavor. Right before the liquid boils, remove the kombu and shiitake mushroom from the dashi. Turn off the heat. Tip: If you leave the kombu in the pot, the dashi will become slimy and bitter.
- Transfer the vegan dashi to a measuring cup. Make sure you have 1 cup; if not, add water.
- Tip: You can repurpose the spent kombu to make Simmered Kombu (Kombu Tsukudani) and Homemade Furikake (Rice Seasoning). Cut off the stem of the spent shiitake mushroom and use the cap just as you would a fresh shiitake mushroom.
To Prepare the Ingredients
- Prepare a big pot of water for cooking the bok choy and noodles. Slowly bring it to a boil on medium-low heat while you prepare all the ingredients.
- Grind and crush 2 Tbsp toasted white sesame seeds in a Japanese mortar and pestle (suribachi and surikogi).
- Grate the ginger (I use a ceramic grater). Reserve 1½ tsp ginger (grated, with juice). If you’re unsure how much ginger flavor you’d like, start with less and add more later.
- Next, mince or press 2 cloves garlic (I use a garlic press).
- Separate the green and white parts of 2 green onions/scallions. Cut the white part (for the soup broth) into thin rounds.
- Then, cut the green part (for the garnish) into thin rounds. Keep them in separate bowls.
- Cut 1 head Shanghai bok choy into quarters lengthwise and rinse clean under water. Debris tends to hide between the layers, so rinse them thoroughly.
To Make the Soup Broth
- Set a small saucepan over medium-low heat. Add 1 Tbsp toasted sesame oil, the minced garlic, the grated ginger, and the white part of the green onions/scallions. Cook until fragrant, about 1–2 minutes. Tip: Make sure not to burn the aromatics.
- Add 1½ Tbsp doubanjiang (spicy chili bean paste) and 1½ Tbsp miso to the saucepan. Stir constantly so that they don’t burn. Tip: Try different miso types to create a slightly different flavor for the soup broth. For information on doubanjiang substitution, see the blog post.
- Next, add 1 Tbsp sake and use a wooden spatula to stir and release the bits of the sauce attached to the bottom of the saucepan.
- Add the ground sesame seeds and 1½ Tbsp soy sauce and mix it all together.
- Gradually add 2 cups unsweetened soy milk, stirring constantly and making sure to dissolve the doubanjiang and miso.
- Then, add 1 cup Vegan Dashi.
- Taste the soup now and adjust the seasoning with ½ tsp Diamond Crystal kosher salt and 1 dash of white pepper powder, to taste. Don‘t be shy about adding salt because the broth will taste less salty after you add the noodles. Turn off the heat, cover with a lid, and set aside.
To Blanch the Bok Choy
- Prepare a medium bowl of cold water and set aside. In the big pot of boiling water, add the bok choy, stem end first, and cook it for 2 minutes. When the bottom end is tender, turn off the heat.
- Without draining the water, remove the blanched boy choy from the pot and transfer it to the bowl of cold water to stop the cooking. Keep the hot water in the big pot to cook the noodles in the next step. Once the bok choy is cool enough to handle, squeeze the water out and set aside.
To Reheat the Broth and Cook the Noodles
- Now, it‘s time to reheat the soup broth until it‘s piping hot, but don‘t let it overboil because it may curdle. Before cooking the fresh noodles, loosen them up with your hands.
- Turn the heat back on for the big pot of water and bring it to a boil again. Once boiling, add 2 servings fresh ramen noodles and cook according to the package instructions. While cooking, stir and separate the noodles with chopsticks. Here, I cook the noodles inside a big noodle strainer (I got it in Japan) that I’ve set inside the pot.
- When the noodles are done cooking, drain them well in a strainer, shaking it a few times to drain the water thoroughly (otherwise it will dilute the soup broth). Transfer the noodles to the individual ramen bowls.
To Serve
- Divide and pour the piping-hot soup broth with seasonings over the noodles. Then, divide and add the bok choy and toppings of your choice to the bowls. I topped this Vegetarian Ramen with 2 ramen eggs sliced lengthwise, ¼ cup frozen or canned corn, 1 sheet nori (dried laver seaweed), ½ cup Spicy Bean Sprout Salad, and ¼ cup vegan kimchi. Garnish with the chopped green onions and serve.
To Store
- You can keep the soup broth in the refrigerator for 3 days. Cook the noodles right before serving.
Nutrition
Editor’s Note: This post was originally published on Nov 18, 2015. It was updated with new pictures, an updated recipe (for two servings, instead of one), and more helpful content on April 9, 2023. It has been republished with a new video on October 20, 2023.
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
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!
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! 🙂
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…
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. 🙂
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! 🙂
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! 🙂
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
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!
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. 🙂
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! 🙂
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!
Hello do you have a recipe where you can make this without the soy milk? Thank you!
Hi Kay! I don’t… Are you still interested in making vegetarian or regular broth? If regular, I have the recipe here.
https://www.justonecookbook.com/homemade-chashu-miso-ramen/
Would plain oat milk or plain almond milk work as a sub? I forgot to add soy to the grocery list!
Hi Becca, If your oat milk or almond milk is creamy, it should work. However, it will not be the same as soy milk, but many other readers enjoy it, according to the comments. We hope this helps!
Thank you for this. I’m still aiming to make this tomorrow exactly per your recipe, but today I wound up making your takikomi gohan recipe instead because I couldn’t find any unsweetened soy milk today. I’ll try again tomorrow. If I still can’t find the unsweetened soy I might actually try cashew milk. Meanwhile really looking forward to trying this!
Hi Shawna, Thank you very much for trying many recipes from the JOC website!
We have never tried Cashew milk for this recipe before. Please let us know how it goes!😃
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 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. 🙂
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! 🙂