Vegan Tonkotsu Ramen
Vegan Tonkotsu Ramen is a delicious and satisfying Japanese ramen dish, this time made completely 100% plant-based! The thick, milky white broth with a rich, deep, savory flavor mimics the character of authentic Tonkotsu broth, without using bones or pork. Served with fresh ramen noodles, grilled tofu, a variety of green vegetables, and a sprinkling of fragrant spices. This dish is very special because it successfully presents a thick, soft sauce texture and a complex, savory taste that is very similar to the original version. Perfect to enjoy warm as a filling main dish.
Shared by Rena
Time
80 min
Serves
2
Difficulty
medium
🛒 Ingredients
- #Thick sauce ingredients:
- One onion, halved
- 2 cloves of garlic, crushed
- One piece of ginger, thinly sliced
- 150 grams of oyster mushrooms/button mushrooms
- One carrot, cut into large pieces
- 2 tablespoons raw cashews
- One tablespoon of roasted sesame seeds
- One tablespoon of white Miso paste
- One tablespoon of vegetable soy sauce
- One teaspoon of sugar
- 1.2 liters of water
- One tablespoon of vegetable oilOne tablespoon of vegetable oil
- #additional ingredients:
- 2 packs of fresh/dry ramen noodles
- 150 grams of firm tofu, thinly sliced then grilled/fried briefly
- Vegetables; bok choy, bean sprouts, sliced spring onions
- Garlic oil, chili powder, Nori (optional)
👩🍳 Instructions
- 1
Make the sauce: heat oil, sauté onion, garlic, ginger until brown. Add the mushrooms, carrots, cashews, and water. Bring to a boil, then reduce the heat, cover, and simmer for 45 to 60 minutes.
- 2
Strain the stock, then add some of the boiled vegetables, cashews, and a little of the stock to a blender, puree until smooth. Mix back into the remaining broth, add miso, soy sauce, sugar, stir well and warm.
- 3
Boil the ramen noodles according to package directions, drain. Briefly boil the bok choy and bean sprouts.
- 4
Arrange the noodles in a bowl, pour over the hot broth, and top with the grilled tofu, vegetables, and toppings. Serve immediately while hot!