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: https://yjc.tokyo/.
Vegetarian ramen - Ingredients
Vegetarian dashi 10g dried kelp (kombu) 10g shiitake mushrooms 1L water
- 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.
Topping 10g shiitake mushrooms (used for dashi) 1/4 (5cm) of a carrot 1/4 (10cm) of spring onion 1tbsp (15ml) sesame oil
Extra toppings Thinly sliced spring onion (shiraga negi) Bamboo shoots (menma) Baby corn Nori seaweed
