Vegan Tonkotsu Ramen

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If you've ever craved the rich, creamy, umami-packed tonkotsu ramen but want a plant-based alternative, then check out this Vegan Tonkotsu Ramen!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, lunch, Main Course

Cuisine: Japanese

Diet: Vegan, Vegetarian

Keyword: apple cider vinegar, extra firm tofu, garlic, ginger, kombu, light soy sauce, liquid smoke, maple syrup, mirin, miso, nutritional yeast, onion, ramen, sesame oil, sesame paste, shitake mushrooms, soy milk, vegetable stock

Servings: people

Calories: 808.13kcal

Ingredients

For the tofu

280 g extra firm tofu cut into thick slices
1 tablespoon liquid smoke
1 tablespoon maple syrup
3 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder

For the broth

3 dried shiitake mushrooms
1 piece kombu kelp
2 tablespoon sesame oil
2 cloves garlic minced
1- inch piece ginger minced
1 white onion finely diced
1 teaspoon mirin
1 tablespoon white miso paste
1 tablespoon sesame paste
1 tablespoon nutritional yeast
500 ml vegetable stock
500 ml soy milk
2 tablespoon soy sauce

For the noodles

110 g plain instant ramen noodles

For the toppings

150 g shitake mushrooms halved
75 g sweetcorn tinned
4 spring onions thinly sliced

Instructions

For the tofu

Combine all of the ingredients for the tofu in a container with a lid and shake gently until the tofu is coated.
Leave to marinate for 30 minutes.

For the broth

While the tofu marinates, soak shiitake mushrooms and kombu in hot water for 30 minutes. Strain and reserve the broth.
In a saucepan, heat sesame oil over medium heat then sauté garlic, ginger, and the diced onion until fragrant.
Blend the reserved mushroom broth with mirin, miso, sesame paste, nutritional yeast, vegetable stock, soy milk and soy sauce until smooth.
Add the blended mixture to the pot and simmer on low for 15–20 minutes.

For the toppings

While the broth simmers, sauté the shiitake mushrooms and sweetcorn.
Cook ramen noodles according to package instructions and drain.
Assemble the bowl with the noodles, broth, and toppings.
Sprinkle over the spring onions and serve.

Nutrition