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Creamy mushroom-kombu broth

Vegetarian Tonkotsu-Style Ramen

Cooked, tested and written by Nikhil Ballal

A deeply savoury vegetarian ramen with the opaque richness of tonkotsu, built from roasted mushrooms, kombu, sesame and soy milk instead of pork.

Per serving · estimated

Meal nutrition

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Calculated from the listed ingredient quantities. Brands, serving size and cooking losses change the result.

Ingredients

  • 300 g fresh ramen noodles
  • 400 g firm tofu
  • 300 g shiitake and button mushrooms
  • 1 sheet kombu
  • 4 cups vegetable stock
  • 2 cups unsweetened soy milk
  • 3 tbsp white sesame paste or tahini
  • 2 tbsp white miso
  • Bok choy, sweet corn, nori and spring onions
  • Garlic, ginger, soy sauce and chilli oil

Method

  1. Roast half the mushrooms at 220 C until deeply browned. Simmer them with the remaining mushrooms, kombu, garlic, ginger and vegetable stock for 35 minutes; remove the kombu after 15 minutes.
  2. Blend the broth until smooth, strain if you want a silkier finish, then whisk in soy milk, sesame paste, miso and soy sauce over low heat. Do not let it boil after adding the soy milk.
  3. Press and cube the tofu, then sear until golden. Blanch the bok choy and cook the ramen noodles separately according to their packet.
  4. Divide noodles between warm bowls, pour over the creamy broth and arrange tofu, mushrooms, bok choy, corn, nori and spring onions. Finish with chilli oil and toasted sesame.

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