Vegetarian ramen recipe

Satisfying and restorative, this uses vegetarian ingredients to create a rich, tonkotsu-like broth. Fresh ramen noodles are best but dried also work, or they can be swapped for udon or egg noodles. Vegans can leave out the egg. If you can’t find kombu, dried bonito flakes will do, but won’t be vegetarian.

Prep time: 10 minutes | Cooking time: 1 hour 

SERVES

two

INGREDIENTS

For the dashi stock

  • 20g dried shiitake mushrooms
  • 1 sheet of kombu/dried kelp
  • 500ml very hot but not boiling water

For the broth

  • 1 tbsp sesame oil
  • 2 cloves of garlic, crushed
  • 4cm piece of ginger, peeled and minced
  • 4 spring onions, thinly sliced
  • 1 tbsp tomato purée
  • 1½ tbsp red miso paste
  • 2 tbsp sake (or dry sherry, or omit)
  • 1 tbsp soy sauce
  • 1 tbsp white sesame seeds
  • 400ml unsweetened soy milk

To serve

  • 30g beansprouts
  • 1 pak choi, stem removed, quartered
  • 2 portions of ramen noodles
  • 1 small carrot, cut into fine matchsticks
  • 1 egg, soft-boiled, halved
  • 2 tbsp kimchi (homemade or shop-bought), chopped
  • 2 tbsp crushed peanuts (optional)
  • Soy sauce, for drizzling

METHOD

  1. To make the dashi, soak the mushrooms and kombu in the measured hot water for 30 minutes. Remove the kombu and mushrooms, squeezing their moisture out into the stock. Strain through a sieve and set aside.
  2. To make the broth, heat the sesame oil in a large saucepan over a medium–high heat. Add the garlic, ginger and the white parts of the sliced spring onions and fry until softened and starting to turn golden. Add the tomato purée, red miso, sake, soy sauce and sesame seeds and cook for a further two to three minutes until the mixture has darkened.
  3. Slowly add all the soy milk, stirring with a wooden spoon to scrape any bits off the bottom of the pan, and mix thoroughly. Finally, add the dashi and stir to combine to a thick, fragrant broth. Taste for seasoning and add salt as required. Reduce the heat to low.
  4. Blanch the beansprouts and pak choi in a large pan of boiling water for two to three minutes until tender. Remove with a slotted spoon and set aside.
  5. In the same pan, cook the noodles according to the packet instructions. Drain and divide between two bowls.
  6. To serve, ladle the broth over the noodles until they are just about submerged. Top with beansprouts, pak choi, carrots, half an egg, kimchi, spring onion greens, peanuts (if using), and soy sauce. Don’t be afraid to slurp.

Recipe from LEON Happy Guts by Rebecca Seal and John Vincent (Conran Octopus, £16.99). Order your copy from books.telegraph.co.uk