Name: Vegetarian Ramen with Baby Corn and Pickled Shiitakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 tsp grated ginger; 100 g (3½ oz) miso; togarashi spice mix, nori squares, dollop yuzu kosho or yuzu or lime juice, to serve (optional); 2 tsp sriracha or other hot chilli sauce; 45 ml (1½ fl oz) sake; 60 ml 2 fl oz) mirin; 1 tbsp yuzu or lime juice; 2 garlic cloves, grated; 4 spring onions (scallions), chopped; 150 g 5 oz) tenderstem broccoli; 2 large carrots, julienned; 75 g (2½ oz) bamboo shoots; 2 tbsp rice vinegar; 1.2 litres (40 fl oz) vegetarian mushroom stock; 100 g (3½ oz) baby corn, blanched; 250 g 9 oz) dried ramen noodles or 400 g 14 oz) fresh; 2 eggs

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Broth is vital to ramen – it’s the soul of the bowl and if you don’t get that right, it doesn’t work. Although I love chicken stock, it’s good to have a vegetarian one as well. Too often they lack oomph, but get a few dried shiitakes, roasted veg and kombu involved and your umami factor rises quickly. The other important element is the tare seasoning, made here with chilli, miso and citrus.