Kotteri Ramen (v) Recipe

Prepare broth

Heat a large stockpot over medium heat. Add 2 tbs coconut oil; when melted, add the sofrito (see Sofrito section) and cook until softened and aromatic, about 5–7 minutes.

Pour in 8 cups vegetable broth and bring to a gentle simmer. Add 2 tbs mirin, 1 tbsp lemon juice, 4 tbs shoyu tare, 1 tsp salt, and 1 tsp black pepper. Reduce heat to low and simmer gently while preparing toppings, 12–15 minutes to allow flavors to meld. Taste and adjust seasoning (more shoyu tare for saltiness, more lemon for brightness). Keep hot but not boiling.

Make sofrito first: in a medium sauté pan over medium heat, warm 1 tbs neutral oil and 1 tsp sesame oil. Add 1 cup small-diced onion and cook until translucent, 4–5 minutes.

Add 3 cloves minced garlic, 1 tbsp grated ginger, and 1 cup finely grated carrot. Sauté 3–4 minutes until fragrant and the carrot begins to soften. Transfer the sofrito to the stockpot with the broth (see Broth & Seasonings).

Marinate and roast shiitake

In a shallow bowl, whisk 2 tbs light soy/tamari, 1 tsp mirin, and 0.5 tsp sugar. Add shiitake caps (8) and toss to coat. Let sit 10 minutes. Preheat oven to 425°F (220°C). Place marinated shiitake on a lined tray, reserve marinade. Roast 10–12 minutes until edges are caramelized. Optionally brush with reserved marinade once during roasting.

Roast tomatoes

Halve the roma tomatoes, place cut-side up on a tray, drizzle with 1 tsp coconut oil, and sprinkle a pinch of salt. Roast in the same 425°F oven for 10–12 minutes until softened and slightly blistered. Remove and keep warm.

Char or sauté corn

In a hot skillet (use same pan as sofrito if large), add 1 tsp coconut oil over medium-high heat. Add 1 cup corn kernels and cook without stirring for 2 minutes to get some char, then stir and cook 1–2 more minutes until bright and slightly caramelized. Season with a pinch of salt. Keep warm.

Blanch broccolini and bok choy

Bring a separate pot of water to a boil. Blanch broccolini (8 stalks) for 1–2 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking; drain and set aside. Halve baby bok choy (4 heads) lengthwise and blanch 30–45 seconds until wilted but still vibrant; drain.

Prepare negi (scallion)

Trim and julienne 3 stalks negi (or slice diagonally). Lightly oil a hot skillet and quickly char the negi pieces 30–45 seconds until slightly blistered, or keep raw for a fresher bite.

Cook noodles: Bring the pot of reserved water (from blanching) or a new pot to a rolling boil. Cook 12 oz fresh ramen noodles according to package directions (typically 2–4 minutes); for dried follow package timing. Drain and divide noodles among 4 bowls (servings).

Finish broth: Give the simmering broth one last stir and skim any foam. If desired, whisk in 1 tsp coconut oil for sheen and mouthfeel. Taste and adjust seasoning.

Ladle 2 cups hot broth over noodles in each bowl (total 8 cups). Arrange toppings attractively: roasted shiitake (2 per bowl), roasted tomato halves (1/2 tomato per bowl), 1/4 cup charred corn per bowl, 2 broccolini stalks per bowl, 1 baby bok choy half per bowl, and a portion of negi on top. Sprinkle 1/2 tsp furikake per bowl and 1/4 tsp toasted sesame seeds if using. Serve with a lemon wedge on the side to squeeze over.