By Hannah Morse
Vegetarians might have a hard time trying to find in Japan a meatless version of ramen, which is often made with pork or chicken broth. YUCa, a home cooking chef, welcomed me into her house and taught me a delicious vegetarian ramen recipe.
YUCa offers many types of cooking classes in Tokyo, in English, including traditional versions of ramen.
For more information, check her website: http://yjc.tokyo/.
Vegetarian ramen - Ingredients
10g dried kelp (kombu)
10g shiitake mushrooms
- Put the kelp and the shiitake mushrooms in a pot with water.
- Let it soak for at least 30 min (preferably for one night, if possible).
- Heat the pot until it starts to boil.
- Turn it off and remove the kelp and the mushrooms.
10g shiitake mushrooms (used for dashi)
1/4 (5cm) of a carrot
1/4 (10cm) of spring onion
1tbsp (15ml) sesame oil
Thinly sliced spring onion (shiraga negi)
Bamboo shoots (menma)
Baby corn Nori seaweed
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