Yasai Ramen (v) Recipe

Prepare and Simmer Broth

In a 4-5 quart pot, combine 6 cups vegetable broth, 1 cup water, sliced ginger, smashed garlic, 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer over medium-high heat, then reduce to low and simmer uncovered for 15 minutes to infuse flavors.

After 15 minutes, remove ginger slices and garlic with a slotted spoon. Whisk miso paste into a small bowl with 2-3 tbsp hot broth to dissolve, then stir miso back into the pot. Taste and adjust seasoning with 1/2 tsp salt or more soy sauce as needed. Keep broth on the lowest heat to stay warm while you finish other components; do not boil once miso is added.

Cook the rice: In a small saucepan, combine 1 cup rinsed short-grain rice, 1.25 cups water and 1/4 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Cook the noodles: Bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package directions (usually 3–4 minutes for fresh, 4–6 minutes for dried) until just tender. Drain and rinse briefly under warm water to remove excess starch and prevent clumping. Toss with a few drops of sesame oil to prevent sticking and keep warm.

Prep and Batter

Slice the sweet potato and butternut squash into even 1/3-inch rounds (about 1 cup each). Season slices lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set up a breading station: bowl 1 — 1/2 cup flour mixed with 2 tsp cornstarch; bowl 2 — 1/2 cup non-dairy milk; bowl 3 — 3/4 cup panko. Pat slices dry before dredging.

Heat a large skillet over medium with enough neutral oil to reach about 1/8 inch depth (or heat oil in a shallow pan to 350°F / 175°C for frying). Dredge each slice in flour mixture, dip into non-dairy milk, then press into panko to coat. Place coated slices into the hot oil (do not overcrowd) and cook 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C). If you prefer, roast: brush slices lightly with oil and bake at 425°F (220°C) for 15–20 minutes, flipping once, until golden and tender.

Prepare Tofu

Press the firm tofu to remove excess moisture (15–20 minutes). Cut into 1/2-inch cubes. Toss tofu gently with 1 tbsp soy sauce, 1/2 tsp sesame oil and 1 tsp cornstarch so pieces are lightly coated.

In a non-stick skillet over medium-high heat, add 1 tbsp neutral oil. When hot, spread tofu in a single layer and cook without moving for 2–3 minutes to form a crust. Flip and cook other sides until golden (another 3–4 minutes). Remove tofu to a plate and keep warm.

In the same skillet, add a splash more oil if needed and sauté carrots and the white parts of scallions for 2–3 minutes until slightly softened. Add the greens (spinach or bok choy) and cook just until wilted, about 1–2 minutes. Return tofu to the pan, toss gently to combine and remove from heat.

Divide cooked rice among 2 large bowls (about 1/2 cup cooked rice per bowl). Place a portion of cooked noodles beside the rice (about half the noodles per bowl).

Ladle 2–2.5 cups hot broth into each bowl so noodles and rice are partially submerged, leaving room for toppings.

Arrange breaded sweet potato and butternut squash slices on top of each bowl (3–4 slices each bowl), add several cubes of pan-fried tofu, a handful of sautéed carrots and greens, and scatter sliced scallion greens.

Finish with toasted sesame seeds, torn nori if using, a squeeze of lime, chopped cilantro or mitsuba, and a pinch of shichimi togarashi or a drizzle of chili oil to taste.

Serve immediately while broth is hot and breaded vegetables remain crisp. Leftover components can be stored separately in the refrigerator for up to 3 days.