Vegetable Shoyu Ramen Recipe

Soak Kombu & Shiitake

Place 8 cups water in a large pot. Add dried kombu and dried shiitake mushrooms. Cover and refrigerate or rest at room temperature for 1–4 hours (or overnight) to extract umami. If short on time, soak in warm water for 30 minutes.

Gently Heat & Simmer

After soaking, slowly bring the pot to just under a simmer over medium heat. Remove kombu just before the liquid starts to boil (to avoid bitterness). Once the liquid reaches a gentle simmer, add vegetable oil and reduce heat to low. Simmer gently for 15 minutes with the shiitakes to deepen flavor.

Finish Broth

Remove and reserve the shiitake mushrooms. Strain the broth through a fine-mesh sieve into a clean pot, reserving approximately 1 cup of the soaking/steeped liquid for the tare. Return strained broth to low heat. Stir in light soy sauce (3 tbs), mirin (1 tbs), salt (1 tsp) and white pepper (1 tsp). Taste and adjust — broth should be clear, lightly savory, and balanced but milder than heavy ramen broths. Keep hot but not boiling while assembling bowls.

In a small bowl combine 2 tbs concentrated shoyu tare (or extra light soy sauce) with 1 tsp sesame oil and 1 cup of the reserved soaking liquid. Warm slightly and taste; this will be used to season each bowl individually so adjust saltiness now to be pleasantly pronounced but not overpowering.

Bring a separate large pot of water to a rolling boil. Add 1 tsp salt. Cook 12 oz thin ramen noodles according to package directions (typically 1–3 minutes for fresh, longer for dried) until al dente. Use a spider or tongs to lift and briefly shake off excess water; do not overcook. Divide noodles between four serving bowls (approximately 3 oz cooked noodles per bowl or adjust to taste).

While noodles cook, bring a medium pot of water to a boil and add 1 tsp kosher salt. Blanch carrots (sliced into 1/8-inch rounds), broccoli florets, green beans and halved baby bok choy separately or together depending on pot size: carrots 2–3 minutes, broccoli 1–2 minutes, green beans 1–2 minutes, baby bok choy 30–60 seconds until bright and tender-crisp. Immediately transfer vegetables to an ice bath to stop cooking and preserve color. Drain and set aside. Reheat briefly in hot broth when assembling if desired.

Prepare the tofu: press the 14 oz block of firm tofu between paper towels and a weight for 15 minutes to remove excess moisture. Cut into 12–16 cubes or slices. Toss tofu pieces lightly with 1 tbs cornstarch to coat evenly.

Heat neutral frying oil in a saucepan or skillet to 350°F (175°C) or until a small piece of bread browns in about 30 seconds. Fry tofu in batches until golden and crisp, about 2–4 minutes per batch. Transfer to a paper towel-lined rack and sprinkle lightly with salt. If deep frying is not available, pan-fry in a thin layer of oil until crisp on all sides.

Rehydrate white fungus (tremella) in warm water for 20–30 minutes, drain and roughly tear into bite-sized pieces. Dress lightly with a few drops of sesame oil if desired.

Prepare garnishes: rinse and dry arugula, thinly slice scallions, and toast sesame seeds if not pre-toasted.

For each bowl: spoon 1/2 of the shoyu tare/aromatic mixture into the bottom of the serving bowl (about 2 tbs; adjust to taste). Place the cooked noodles into the bowl on top of the tare.

Ladle hot broth over the noodles (about 2 cups per bowl) so it mixes with the tare. Arrange toppings attractively: a small mound of blanched boiled vegetables (carrot, broccoli, green beans, baby bok choy), 3–4 pieces of deep-fried tofu, a small handful of arugula, a spoonful of rehydrated white fungus, and scatter sliced scallions on top.

Finish with toasted sesame seeds and a light drizzle of sesame oil or a pinch of shichimi togarashi or chili oil if desired. Serve immediately and notify diners to be careful as broth will be hot.