Name: Shiitake ‘tonkotsu’ ramen
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: halved baby roma (plum) tomatoes; 2.5 cm ginger, finely chopped; 1 tablespoon sesame seeds; cooked edamame and sweetcorn kernels; 1 quantity homemade dashi; 1½ cups (100 g) sliced fresh shiitake mushrooms; 2 teaspoons light soy sauce; 1 teaspoon rice vinegar; 1 cm ginger, finely chopped; 1 spring onion (scallion), sliced; ¼ teaspoon liquid smoke (or smoked paprika); pinch of white pepper; 1 teaspoon maple syrup; ½ teaspoon Sriracha sauce; 2 teaspoons nutritional yeast; ¼ teaspoon salt; 1 cup (250 ml) soy milk; black and white sesame seeds; 1 teaspoon vegetable oil; 2 garlic cloves, finely chopped; sliced spring onions (scallions); 2 nests (100 g) dried wholewheat noodles; 1 tablespoon miso paste; 3 tablespoons hot water; ½ teaspoon sesame oil; 2 shallots, finely chopped

Preparation info

Serves
2

Difficulty
Medium
Ready in
1 hr 10

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Hankering for a bowl of ramen, I decided to make a vegan version of the rich, marbled tonkotsu broth. The soup is usually stewed low and slow – in fact, very slow, often for 12 hours or longer. The result is a viscous liquid, the colour of buttermilk and absolutely bursting with umami. This plant-based version needs a much shorter cooking time and, once you’ve made the soup base, everything comes together in a jiffy. Use any of your favourite ramen toppings in place of those I’ve sug