Ramen bowl: A warming, mildly spiced delight

A warming bowl of ramen is more than just food; it’s comfort, nourishment, and a hug in a bowl

Ramen has been a favourite around the world for the longest time. Whether it is instant ramen from the supermarket or a comforting bowl from the local Japanese restaurant, ramens have won the heart of almost everyone around the world. The flavourful broth, the chewy noodles and the medley of toppings, all come together to form a deeply satisfying and family-friendly meal, perfect on chilly evenings.

For me, finding a good vegetarian ramen has always been a challenge. I have enjoyed this delicacy only a handful of times at rare fine-dining restaurants. That changed when I moved to the UK. I craved the comfort of soupy, well-made noodles on the long and chilly evenings. I started experimenting with simple broths, varying spice levels and different flavourings.

Soon, inspired by the ramen at quick service restaurants like Shoryu and much quainter places like Itadakizen near St. Pancras, I decided to stay true to Japanese flavours. I read, I watched, I tested and repeatd this process over and over again. Several attempts later, I developed my own recipe for that warming bowl of comfort.

So, how does this differ from the traditional ramen recipes?

I leave the real expertise to the ramen masters in Japan; ramen shop owners and moms! However, re-creating vegetarian and vegan versions of classic Japanese food has been a journey of discovery! Getting the savoury, marine-like, umami and rich flavours in a meat-free broth has been a feat. I brought out rich flavours using kombu, mushrooms and miso while I let the locally-sourced British toppings shine. This recipe is a blend of tradition and adaptation; making it a perfect meal for home cooks with a limited arsenal of exotic ingredients.

If you have your tweaks and suggestions that you think work better, I would love to hear them in the comments below.

When I first read that for a great ramen, getting the broth right is the key, I did not believe it. I wondered how such a simple, watery liquid could make any difference at all. However, as I tasted ramen over the years, I realised how a deep broth made using Japanese techniques could entirely change the dish. Therefore this ramen starts with a dashi broth, filled with umami flavours from kelp (kombu), shiitake mushrooms and miso paste.

I love getting my Asian groceries from Tian Tian. However, the local Asian grocery in your area might be just as great! Once you are a regular buyer, you will start noticing brands you like: however, this kombu is my favourite. I usually end up buying my Japanese soy sauce and Miso paste when I do my weekly shooping at Waitrose.

Step 1: Make the Broth

1. Soak a piece of kombu in 1.2 liters of water in a pot. This will form the base of your broth. If you prefer a thinner soup, you can always add extra water later. If you do not find kombu, you can alternatively use kombu stock powder or kelp powder. If you are using this, you can skip soaking it in water.
2. Start heating the pot of water over low heat, keeping the kombu in the water. Add chopped shiitake mushroom stems, 2 tbsp veggie stock powder and 1 teaspoon of dried mushroom powder (optional, but highly recommended for a deeper umami flavor).
3. Stir in 2 teaspoons of freshly grated ginger, then bring the water to a gentle boil over very low heat. Let it simmer for 30 minutes to 1 hour to extract all the flavors.
4. Strain the broth through a fine mesh sieve. Your Japanese-style ramen broth is now ready!

💡 Storage Tip: Let the broth cool before storing. It keeps in the refrigerator for up to a week or can be frozen for up to 2 months.

Step 2: Build the Soup

1. Return the strained broth to the pot over low heat. Add:
   • 1 cup of soy milk (or skimmed dairy milk for a non-vegan option)
   • 1 tablespoon of sake (optional)
   • 2 teaspoons of mirin
   • 2 teaspoons of Japanese soy sauce (sweeter and more complex than Chinese soy sauce)
2. Adjust the consistency by adding more water if needed. If adding water, let the broth simmer for another 5 minutes.
3. Remove the pot from heat and whisk in 1 tablespoon of miso paste until fully dissolved.

✨ Your ramen soup base is now complete!

Step 3: Prepare the Toppings

Customize your bowl with fresh vegetables and tofu. Here’s how I prepare mine:

• Baby Pak Choi: Steam or boil in salted water for 2–3 minutes until tender.
• Mung Bean Sprouts: Use the same salted boiling water to blanch for 1–2 minutes. This will leave the bean sprouts with a slight crunch. Reserve the water to boil the tofu in it.
• Spring Onions & Mushrooms:
  • Heat a pan with a little oil.
  • Sauté the spring onions until translucent.
  • Add mushrooms and cook until they release their moisture.
• Tofu:
  • Boil firm tofu in salted water for 5 minutes until the exterior looks slightly shriveled. You can use the same water that you used to blanch the baby pak choi and mung bean sprouts.
  • Drain and pat dry using a kitchen towel.
  • For crispy tofu: Stir-fry until golden brown. I prefer mine soft and lightly salted, but crispy tofu makes a great katsu-style addition.

Step 4: Cook the Noodles

1. Cook your ramen noodles according to the package instructions.
2. Divide the noodles into two serving bowls.

Step 5: Assemble Your Ramen

1. Pour the steaming hot broth over the noodles.
2. Arrange the toppings: boiled tofu, blanched pak choi, mung bean sprouts, and sautéed mushrooms with spring onions.
3. Garnish with:
   • Japanese 7-spice (optional)
   • Fried onions
   • Thinly sliced ginger (optional)
   • Spring onion greens

Grab your chopsticks, mix it all up, and enjoy your homemade vegan ramen! 🍜✨

If you don’t have an Asian store nearby, I recommend you check out out my simple ramen recipe here. It uses a salt and veggie broth and is packed with Japanese flavours, despite its use of highly accessible ingredients.

If you loved this recipe, do try it out at home this weekend and let me know your thoughts in the comments below!