Vegetarian Tonkotsu Ramen
Indulge in the ultimate comfort food with this rich and creamy Vegetarian Tonkotsu Ramen, a plant-based twist on the classic Japanese noodle soup. This recipe swaps traditional pork broth with a luscious combination of soy milk, savory miso paste, and umami-packed vegetable broth, enhanced with dried shiitake mushrooms and kombu for authentic depth of flavor. Topped with fresh baby spinach, sweet corn, crispy shallots, nori strips, and optional soft-boiled eggs, this vegetarian ramen is as satisfying as it is delicious. Perfect for a cozy weeknight meal or an impressive weekend treat, it’s a thoroughly satisfying vegetarian ramen experience packed with bold flavors and wholesome ingredients. Ready in just an hour, this hearty dish is sure to become a favorite for ramen lovers and plant-based diners alike!
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Recipe Information
Ingredients
- 2 tablespoons Sesame oil
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons White miso paste
- 4 cups Soy milk (unsweetened, unflavored)
- 4 cups Vegetable broth
- 3 Dried shiitake mushrooms
- 1 piece Kombu (dried kelp)
- 4 servings Ramen noodles (fresh or dried, vegetarian-friendly)
- 2 cups Baby spinach
- 1 cup Corn kernels (cooked)
- 4 Soft-boiled eggs (optional for vegetarians, omit for vegans)
- 3 Green onions, thinly sliced
- 2 Nori sheets (cut into strips)
- 1 Shallot, thinly sliced and fried until crispy
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté for 2–3 minutes until fragrant.
Add the white miso paste to the pot and stir well to combine with the garlic and ginger.
Pour in the vegetable broth and soy milk, stirring to ensure the miso dissolves completely.
Add the dried shiitake mushrooms and kombu to the pot. Bring the mixture to a gentle simmer and let it cook for 25 minutes to extract maximum flavor. Do not let it boil to avoid curdling the soy milk.
While the broth is simmering, prepare the ramen noodles according to the package instructions. Drain and set aside.
After 25 minutes, remove the kombu and shiitake mushrooms from the broth. Slice the mushrooms and set them aside for toppings.
Taste the broth and season with salt and black pepper as needed.
To assemble, divide the cooked ramen noodles among four bowls. Ladle the hot broth over the noodles evenly.
Top each bowl with baby spinach, cooked corn kernels, sliced mushrooms, green onions, and crispy shallots. Add a soft-boiled egg and nori strips to each bowl, if using.
Serve hot and enjoy your rich and creamy Vegetarian Tonkotsu Ramen!
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 10406 mg | 452% | |
| Total Carbohydrate | 391.3 g | 142% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 43.8 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 28.0 mcg | 140% | |
| Calcium | 1708 mg | 131% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5002 mg | 106% | |
*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.
