Cozy up to the most rich, creamy and mega flavourful vegan ramen topped with katsu, corn, wood ear mushrooms, scallions and black garlic oil!
For the Broth
- 1 medium onion (240g)
- 5 garlic cloves, micro grated (15g)
- 1 heaping tsp ginger, micro grated (8g)
- ¼ cup nutritional yeast (44g)
- 2 tbsp soy sauce (32ml)
- 1 ½ tbsp sake (24ml)
- 1 large dried shiitake mushrooms, rehydrated (20g)
- 2 1/2 cups oat milk (600ml // or pure soy milk)
- 2 cups vegetable stock (480ml)
- 1 ½ tbsp Asian sesame paste (22g)
- 1 piece of kombu or 2 tsp kombu dashi granules (6g)
For the Ramen
- 4 servings of ramen noodles, cooked
- 4 servings of tofu katsu, optional
- ¼ cup dried wood ear mushrooms, rehydrated (10g)
- 1/2 cup corn (100g)
- 2 scallions, sliced (24g)
For the broth:
- Over medium high heat, add the onions to a pot and cook until semi-caramelized (about 10 minutes). Add the garlic and ginger and cook for another 3 minutes. Pour in the vegetable stock and add the kombu. When the broth comes to a boil, reduce the heat to medium low and simmer for 20 minutes.
- Remove kombu. Transfer the soup into the blender. Add the remaining broth ingredients and blend until smooth. Strain the soup using a fine mesh sieve.
For the ramen:
- Add cooked ramen to a bowl. Pour the broth over the noodles just enough to cover it. Top with dried wood ear mushrooms, corn and tofu katsu. Garnish with scallions and sesame seeds. Drizzle some la-yu and ma-yu. Slurp up and enjoy!