Corn Free Vegan Ramen
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Learn more →Ingredients
4 servings
For the broth
- 6 cups water
- 1 piece (4x4 inch) dried kombu
- 1 oz dried shiitake mushrooms
- 3 tbsp soy sauce
- 3 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
For the toppings
- 12 oz king oyster mushrooms, sliced lengthwise ¼ inch thick
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ½ tsp salt
- 14 oz firm tofu, drained and cut into ½-inch slabs
- 4 heads baby bok choy, halved lengthwise
For the noodles
- 12 oz dried ramen noodles
For serving
- 4 scallions, thinly sliced (green tops only)
- 2 tsp toasted sesame seeds
- 1–2 tbsp chili oil (optional)
- 4 sheets nori, halved (optional)
Instructions
- 1
Combine the water, dried kombu, and dried shiitake mushrooms in a large pot. Let soak at room temperature for 30 minutes, until the mushrooms are softened and the water has turned a light amber color.
- 2
Place the pot over medium heat and bring to a bare simmer — small bubbles at the edges, not a rolling boil. Remove and discard the kombu just before the water reaches a full simmer (about 140–150°F / 60–65°C), then continue to simmer the shiitakes for 15 minutes. Remove the shiitakes with a slotted spoon and reserve for another use or discard. Strain the broth through a fine-mesh strainer into a clean pot and discard any solids.
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