Vegan Tonkotsu Broth
Indulge in the rich, velvety flavors of this Vegan Tonkotsu Broth, a plant-based twist on the classic Japanese ramen favorite. This comforting broth achieves its signature creamy texture with steamed cauliflower and unsweetened soy milk, while savory elements like white miso paste, tahini, and dried shiitake mushrooms provide an authentic umami depth. Infused with aromatic garlic, ginger, and sesame oil, this recipe delivers all the satisfaction of traditional tonkotsu without any animal products. Ready in under an hour and perfect for pairing with ramen noodles and toppings like green onions, nori, and roasted tofu, this wholesome recipe is both delicious and customizable—ideal for a cozy plant-based meal. Whether you're a ramen aficionado or exploring vegan cuisine, this Vegan Tonkotsu Broth will be your go-to dish for a satisfying bowl of comfort.
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Recipe Information
Ingredients
- 4 cups Unsweetened soy milk
- 2 cups Cauliflower
- 3 tablespoons White miso paste
- 2 tablespoons Tahini
- 2 tablespoons Nutritional yeast
- 2 tablespoons Sesame oil
- 4 cloves Minced garlic
- 1 tablespoon Minced ginger
- 4 cups Vegetable broth
- 6 pieces Dried shiitake mushrooms
- 2 tablespoons Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
Instructions
In a large pot over medium heat, add sesame oil and sauté the minced garlic and ginger for 2-3 minutes until fragrant.
Add the vegetable broth and dried shiitake mushrooms. Bring to a boil, then reduce to a simmer and let it cook for 20 minutes to extract the umami flavor from the mushrooms.
While the broth simmers, steam the cauliflower until tender, about 10 minutes. Set aside to cool slightly.
After 20 minutes of simmering, remove the shiitake mushrooms from the broth and set them aside (you can slice and use them as ramen toppings).
Blend the steamed cauliflower, unsweetened soy milk, tahini, white miso paste, and nutritional yeast in a blender until smooth and creamy.
Slowly pour the blended mixture into the pot with the broth, whisking to combine.
Add the soy sauce, salt, and white pepper to the pot. Stir well and let the broth simmer for another 10-15 minutes, ensuring all flavors meld together.
Taste the broth and adjust seasoning if needed. It should be rich, creamy, and slightly salty with a deep umami flavor.
Serve the Vegan Tonkotsu Broth with your favorite ramen noodles and toppings, such as sliced green onions, bamboo shoots, nori, or roasted tofu.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7345 mg | 319% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 30.0 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 35.1 mcg | 175% | |
| Calcium | 3756 mg | 289% | |
| Iron | 10728.3 mg | 59602% | |
| Potassium | 5389 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
