Spicy Vegetarian Miso Ramen

30 mins
Serves 2
https://sudachirecipes.com/spicy-vegetarian-miso-ramen/

Directions

  1. 1Soak shiitake and kombu in water for 30 minutes. Soak wood ear mushrooms separately if using.
  2. 2Soak shiitake and kombu in water for 30 minutes. Soak wood ear mushrooms separately if using.
  3. 3Soak shiitake and kombu in water for 30 minutes. Soak wood ear mushrooms separately if using.
  4. 4Preheat oven to 200°C (392°F). Microwave tofu wrapped in kitchen paper for 1 ½ minutes at 600W, then cool and cube.
  5. 5Preheat oven to 200°C (392°F). Microwave tofu wrapped in kitchen paper for 1 ½ minutes at 600W, then cool and cube.
  6. 6Preheat oven to 200°C (392°F). Microwave tofu wrapped in kitchen paper for 1 ½ minutes at 600W, then cool and cube.
  7. 7Place sliced kabocha, zucchini, and tofu on a baking tray lined with paper. Drizzle with olive oil, season, and bake for 20 minutes.
  8. 8Place sliced kabocha, zucchini, and tofu on a baking tray lined with paper. Drizzle with olive oil, season, and bake for 20 minutes.
  9. 9Place sliced kabocha, zucchini, and tofu on a baking tray lined with paper. Drizzle with olive oil, season, and bake for 20 minutes.
  10. 10In a pan, heat sesame oil and fry garlic slices until crispy. Remove and set aside.
  11. 11In a pan, heat sesame oil and fry garlic slices until crispy. Remove and set aside.
  12. 12In a pan, heat sesame oil and fry garlic slices until crispy. Remove and set aside.
  13. 13In the same pan, stir-fry chili, ginger, spring onion, onion, salt, soy sauce, and tobanjan until onion softens.
  14. 14In the same pan, stir-fry chili, ginger, spring onion, onion, salt, soy sauce, and tobanjan until onion softens.
  15. 15In the same pan, stir-fry chili, ginger, spring onion, onion, salt, soy sauce, and tobanjan until onion softens.
  16. 16Add sesame seeds, mix, and turn off heat until dashi is ready.
  17. 17Add sesame seeds, mix, and turn off heat until dashi is ready.
  18. 18Add sesame seeds, mix, and turn off heat until dashi is ready.
  19. 19Add dashi (including kombu and shiitake) to the pan and warm for 5 minutes without boiling.
  20. 20Add dashi (including kombu and shiitake) to the pan and warm for 5 minutes without boiling.
  21. 21Add dashi (including kombu and shiitake) to the pan and warm for 5 minutes without boiling.
  22. 22Remove kombu and shiitake. Mix a few tablespoons of broth with peanut butter and miso paste until smooth and thin. Add to the pan and mix.
  23. 23Remove kombu and shiitake. Mix a few tablespoons of broth with peanut butter and miso paste until smooth and thin. Add to the pan and mix.
  24. 24Remove kombu and shiitake. Mix a few tablespoons of broth with peanut butter and miso paste until smooth and thin. Add to the pan and mix.
  25. 25Add soy milk and heat gently to 60-65°C (140-150°F), then turn off.
  26. 26Add soy milk and heat gently to 60-65°C (140-150°F), then turn off.
  27. 27Add soy milk and heat gently to 60-65°C (140-150°F), then turn off.
  28. 28Cook ramen noodles according to package directions.
  29. 29Cook ramen noodles according to package directions.
  30. 30Cook ramen noodles according to package directions.
  31. 31Divide noodles into bowls, add soup and toppings.
  32. 32Divide noodles into bowls, add soup and toppings.
  33. 33Divide noodles into bowls, add soup and toppings.
  34. 34Garnish with garlic chips, spring onion, nori, wood ear mushrooms, and chili oil. Enjoy!
  35. 35Garnish with garlic chips, spring onion, nori, wood ear mushrooms, and chili oil. Enjoy!
  36. 36Garnish with garlic chips, spring onion, nori, wood ear mushrooms, and chili oil. Enjoy!

Ingredients

  • 300 ml water
  • 300 ml water
  • 300 ml water
  • 5 g dried kelp (kombu)
  • 5 g dried kelp (kombu)
  • 5 g dried kelp (kombu)
  • 2 dried shiitake mushroom
  • 2 dried shiitake mushroom
  • 2 dried shiitake mushroom
  • 100 g firm tofu
  • 100 g firm tofu
  • 100 g firm tofu
  • 4 slices kabocha squash (or butternut squash) skin-on
  • 4 slices kabocha squash (or butternut squash) skin-on
  • 4 slices kabocha squash (or butternut squash) skin-on
  • 200 g zucchini cut into 4 thick, diagonal slices
  • 200 g zucchini cut into 4 thick, diagonal slices
  • 200 g zucchini cut into 4 thick, diagonal slices
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 1 tsp chili oil (rayu)
  • 1 tsp chili oil (rayu)
  • 1 tsp chili oil (rayu)
  • 1 tbsp finely chopped green onions
  • 1 tbsp finely chopped green onions
  • 1 tbsp finely chopped green onions
  • 0.5 sheet roasted seaweed for sushi (nori) cut into halves or quarters
  • 0.5 sheet roasted seaweed for sushi (nori) cut into halves or quarters
  • 0.5 sheet roasted seaweed for sushi (nori) cut into halves or quarters
  • 1 tbsp boiled wood ear mushroom thinly sliced
  • 1 tbsp boiled wood ear mushroom thinly sliced
  • 1 tbsp boiled wood ear mushroom thinly sliced
  • 2 portions ramen noodles
  • 2 portions ramen noodles
  • 2 portions ramen noodles
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 3 cloves garlic sliced
  • 3 cloves garlic sliced
  • 3 cloves garlic sliced
  • 2 red chili pepper fresh or dry, thinly sliced
  • 2 red chili pepper fresh or dry, thinly sliced
  • 2 red chili pepper fresh or dry, thinly sliced
  • 1 tbsp ginger root finely diced
  • 1 tbsp ginger root finely diced
  • 1 tbsp ginger root finely diced
  • 2 tbsp Japanese leek (naganegi) (negi) white part, finely diced
  • 2 tbsp Japanese leek (naganegi) (negi) white part, finely diced
  • 2 tbsp Japanese leek (naganegi) (negi) white part, finely diced
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 2 tsp Japanese soy sauce (koikuchi shoyu)
  • 2 tsp Japanese soy sauce (koikuchi shoyu)
  • 2 tsp Japanese soy sauce (koikuchi shoyu)
  • 1 tsp chili bean sauce (toban djan)
  • 1 tsp chili bean sauce (toban djan)
  • 1 tsp chili bean sauce (toban djan)
  • 50 g onion thinly sliced
  • 50 g onion thinly sliced
  • 50 g onion thinly sliced
  • 1 tbsp ground sesame seeds
  • 1 tbsp ground sesame seeds
  • 1 tbsp ground sesame seeds
  • 1 tbsp smooth peanut butter
  • 1 tbsp smooth peanut butter
  • 1 tbsp smooth peanut butter
  • 2.5 tbsp yellow miso paste (awase) make sure it's suitable for vegetarians such as Marukome's "Ryoutei no Aji"
  • 2.5 tbsp yellow miso paste (awase) make sure it's suitable for vegetarians such as Marukome's "Ryoutei no Aji"
  • 2.5 tbsp yellow miso paste (awase) make sure it's suitable for vegetarians such as Marukome's "Ryoutei no Aji"
  • 100 ml unsweetened soy milk
  • 100 ml unsweetened soy milk
  • 100 ml unsweetened soy milk

Equipment

large bowlmicrowavebaking traypastry brushlarge frying panmesh spoonkitchen paperlarge pot

Tips

  • Soak shiitake and kombu for at least 30 minutes for a stronger flavor. For the tofu, microwave for 1 ½ minutes at 600W to remove excess moisture and prevent squashing. Cut zucchini thickly to prevent shrinkage. Use baking paper to prevent sticking. Maintain low heat while frying garlic to avoid burning. Ensure miso paste mixture is thin to avoid lumps. Heat soy milk gently to prevent curdling (around 60-65°C). Use a large pot of boiling water for noodles to prevent stickiness.
  • Roasting the toppings is convenient and adds texture and color to the dish