Vegan Ramen Broth With Kombu and Shiitake

This vegan ramen gets body from kombu, shiitake, roasted onion and soy milk rather than bones. This recipe is adapted for a Hong Kong flat, locally available ingredients and a normal hob.

Cooking hub: How to Make Ramen at Home in a Hong Kong Kitchen. Component guide: Anatomy of a Ramen Bowl.

Serves 4. Time 45 minutes after overnight soaking. Cold-steeping kombu and shiitake gives more umami than boiling either ingredient.

🛒 1. Ingredients

• 1.2 litres water
• 20 g kombu
• 6 dried shiitake
• Onion and garlic
• 200 ml unsweetened soy milk
• White miso, sesame paste and soy sauce
• Noodles, tofu, corn, spinach, nori and spring onion

🔥 2. Method

1. Soak kombu and shiitake overnight in the fridge.
2. Warm with onion and garlic; remove kombu before boiling; simmer 15 minutes and strain.
3. Whisk miso, sesame paste and soy with hot dashi; return to pot.
4. Turn heat low, add soy milk and heat gently without boiling.
5. Cook noodles separately and top with tofu and vegetables.

🧂 3. Adjustments and substitutions

Use tamari for a wheat-free version but check the noodles. See vegan ramen styles.

Vegan does not mean allergy-free. Soy, sesame and wheat are common; see ramen allergens.

❓ FAQ

Can I use oat milk? Soy milk gives better protein and texture.

Why did it split? It boiled after soy milk was added.