Vegan Tonkotsu Ramen
Lisa Kitahara · okonomikitchen.com · 2020
Against 492 ramen recipes
Vegan and vegetarian ramen, with 2 of the 3 usual parts; not on it: mushrooms (shiitake, enoki, shimeji).
What's in it
14 parts read from its 19 ingredient lines, its title and its method.
- Broth base
- Seafood or dashi (kombu, bonito, niboshi) “1 piece of kombu or 2 tsp kombu dashi granules (6g)”
- Vegetable or mushroom “1 large dried shiitake mushrooms, rehydrated (20g)”
- Soy milk “2 1/2 cups oat milk (600ml // or pure soy milk)”
- Tare and seasoning
- Soy sauce (shoyu) “2 tbsp soy sauce (32ml)”
- Sesame paste or tahini “1 ½ tbsp Asian sesame paste (22g)”
- Aroma oil
- Black garlic oil (mayu) “Scorched black garlic oil (ma-yu)”
- Chili oil (rayu) “Chili oil (la-yu)”
- Noodles
- Ramen noodles, kind not stated “4 servings of ramen noodles, cooked”
- Toppings
- Scallion or negi “2 scallions, sliced (24g)”
- Sweet corn “1/2 cup corn (100g)”
- Wood ear mushroom (kikurage) “¼ cup dried wood ear mushrooms, rehydrated (10g)”
- Sesame seeds “Sesame seeds”
- Tofu “4 servings of tofu katsu, optional”
- How it is served
- Served in soup from the method
Against the usual Vegan
It has 2 of the 3 parts of the usual Vegan and vegetarian ramen: vegetable or mushroom and tofu. Not on it: mushrooms (shiitake, enoki, shimeji).
Less usual for the style: soy milk (in 14% of Vegan recipes), sesame paste or tahini (in 11% of Vegan recipes), black garlic oil (mayu) (in 7% of Vegan recipes), sweet corn (in 14% of Vegan recipes) and wood ear mushroom (kikurage) (in 3% of Vegan recipes).
Ramen with no meat or bones: a broth of kombu, mushrooms, vegetables or soy milk, with tofu, mushrooms and vegetables in place of chashu.
Ingredients as published (19)
For the Broth
- 1 medium onion (240g)
- 5 garlic cloves, micro grated (15g)
- 1 heaping tsp ginger, micro grated (8g)
- ¼ cup nutritional yeast (44g)
- 2 tbsp soy sauce (32ml)
- 1 ½ tbsp sake (24ml)
- 1 large dried shiitake mushrooms, rehydrated (20g)
- 2 1/2 cups oat milk (600ml // or pure soy milk)
- 2 cups vegetable stock (480ml)
- 1 ½ tbsp Asian sesame paste (22g)
- 1 piece of kombu or 2 tsp kombu dashi granules (6g)
For the Ramen
- 4 servings of ramen noodles, cooked
- 4 servings of tofu katsu, optional
- ¼ cup dried wood ear mushrooms, rehydrated (10g)
- 1/2 cup corn (100g)
- 2 scallions, sliced (24g)
To serve
- Chili oil (la-yu)
- Scorched black garlic oil (ma-yu)
- Sesame seeds
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