My wife and I lived in Japan for two years. So we love Japanese fast food like ramen. Since you can’t get ramen anywhere in Canada (other than Vancouver) I’ve started making my own.
It’s worth mentioning that my wife’s a vegetarian. So you might classify this recipe as “zen vegetarian” ramen, rather than “road side diner” ramen. This is an important distinction, especially if you’ve ever had “road side diner” ramen. I’ll be honest, my recipe isn’t going to taste nearly as good as this recipe. But it’s a lot better for you. So you can eat it more often!
Anyway, here’s the recipe, which is still a work in progress. If you ever try the recipe, leave me a comment. I’d like to hear your thoughts!
Ingredients for Soup Broth
- 9 cups of water
- 4-6 cloves of garlic
- 2 inches of ginger, quartered
- 1 medium sized onion, quartered
- 2 carrots, chopped
- 4-5 inches of dried kelp
- 4-5 dried shiitake mushrooms
- 1/2 cup cheap sake (rice wine)
- Soy sauce
Directions for Soup Broth
- Put first 8 ingredients in a big soup pot
- Bring to a boil
- Simmer for 1-2 hours, reducing broth by half
- Strain the broth
- Add a tasty amount of soy sauce and salt to broth
Ingredients for Soup
- 1-2 packages of ramen noodles
- 1 tablespoon of miso paste
- 1-2 cups of soup broth
- 1 hard boiled egg
- 1 handful of bean sprouts
- 1/2 cup of fozen corn
- A dash of shichimi
- A dash of sesame oil
- Anything else that you think will taste good
Directions for Soup
- Cook ramen noodles according to package directions
- Dissolve miso paste in 1-2 cups of soup broth
- Add noodles and other ingredients to miso soup broth
- Enjoy your vegetarian miso ramen soup!
Other Ramen Recipes that I Found on the Internet that Look Tasty
If you know about any other ramen recipes on the internet, let me know and I’ll post them there. Also, if you’ve tried my recipe, let me know how it worked out. Together we can make the best vegetarian miso ramen soup recipe in the world!