Vegetarian Tonkotsu Broth
Dive into rich umami flavor with this Vegetarian Tonkotsu Broth, a plant-based twist on the traditional ramen staple. Crafted with a combination of savory ingredients like dried shiitake mushrooms, kombu, and white miso paste, this vegan recipe delivers the creamy depth typically found in pork-based tonkotsu broth. An ingenious blend of soaked raw cashews and nutritional yeast creates a silky texture that mimics the richness of its original counterpart, while aromatic additions like garlic, ginger, and sesame oil enhance the flavor profile. Perfect as a base for ramen or a standalone soup, this broth is an irresistible option for those seeking comfort without compromise. Ready in just 90 minutes, it’s a flavorful, gluten-free delight that satisfies both vegan and vegetarian cravings.
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Recipe Information
Ingredients
- 2 tablespoons Neutral oil (such as vegetable or canola oil)
- 1 whole Yellow onion, large (roughly chopped)
- 6 whole Garlic cloves (smashed)
- 2 inches Ginger (sliced)
- 1.5 cups Shiitake mushrooms (dried)
- 4 whole stalks Green onions (roughly chopped)
- 1 large sheet (about 6 inches) Kombu (dried kelp)
- 1 cup Raw cashews (unsalted)
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons White miso paste (fermented soybean paste)
- 3 tablespoons Nutritional yeast
- 1 teaspoon Sesame oil (optional)
- 8 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon White pepper (optional, for seasoning)
Instructions
Heat a large stockpot over medium heat, then add the neutral oil.
Add the chopped onion, smashed garlic, and sliced ginger to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion begins to brown lightly.
Add the dried shiitake mushrooms, chopped green onions, and kombu to the pot. Stir for 1-2 minutes to release their natural flavors.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and let the broth simmer for 45 minutes.
While the stock is simmering, soak the raw cashews in hot water for 20 minutes, then drain and set them aside.
After 45 minutes, remove the kombu from the pot (it will have released all its flavor). Continue simmering the broth for an additional 15 minutes.
Once the broth is done cooking, carefully strain it through a fine-mesh sieve or cheesecloth into a clean pot, discarding all the solids. Set the clear broth aside.
In a blender, add the reserved cashews, soy sauce, white miso paste, nutritional yeast, sesame oil (optional), and 2 cups of the strained broth. Blend on high until smooth and creamy.
Pour the cashew mixture back into the strained broth and mix well. Adjust seasoning with salt and white pepper to taste.
Allow the broth to simmer gently for another 10 minutes to marry the flavors. Serve hot as a base for ramen or enjoy on its own.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 9.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 919 mg | 20% | |
*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.
