Vegetarian Ramen
Ingredients
The broth
-
4
cloves
garlic
-
ΒΌ
cup
vegetable oil
-
2
Tbsp.
vegetable oil
-
1
Tbsp.
black or white sesame seeds
-
1
Tbsp.
gochugaru or crushed red pepper flakes
-
1
Tbsp.
kosher salt
-
4
pieces
scallions
-
1
(2")
piece ginger
-
2
Tbsp.
tomato paste
-
8
pieces
dried shiitake mushrooms
-
1
(4x3")
piece dried kombu
-
3
Tbsp.
unsalted butter
-
1
Tbsp.
low-sodium soy sauce
The vegetables
The noodles
-
4
(5-oz.) packages
fresh ramen noodles
For serving (optional)
-
to taste
jammy eggs
-
to taste
toasted nori sheets
-
to taste
cilantro
Instructions
- Heat vegetable oil and garlic in a pot until garlic is golden.
- Add sesame seeds and cook until garlic is crisp, then set aside.
- Chop scallions and cook white parts with ginger in the same pot until charred.
- Stir in tomato paste and cook until it darkens, then add mushrooms and kombu with water.
- Bring to a boil, let sit to soften mushrooms, then discard kombu.
- Blend solids with some broth until smooth and return to pot, adding butter and soy sauce.
- In another pot, boil water and cook bok choy until tender, then remove.
- Cook ramen noodles according to package instructions, then drain.
- Serve noodles in bowls, ladle broth over, and top with bok choy and garlic oil.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
12g
Sodium
800mg
Cholesterol
20mg
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