Vegetable Ramen

Ingredients

• 6 cups water
• 1 piece, about 4 inches kombu (dried kelp)
• 4 whole dried shiitake mushrooms
• 2 cups low-sodium vegetable broth
• 1 inch piece fresh ginger
• 3 whole garlic cloves
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• ½ teaspoon rice vinegar
• 6 ounces dried ramen noodles
• 2 heads baby bok choy
• 2 whole medium carrots
• 2 whole green onions
• 7 ounces soft tofu
• 1 tablespoon sesame seeds
• ½ teaspoon toasted sesame oil

Instructions

1. 1

   Pour 6 cups of water into a large pot and set over medium-high heat. Once the water is steaming, add one 4-inch piece of kombu (dried kelp) and 4 dried shiitake mushrooms. Remove the pot from heat, cover, and let steep for 10 minutes — this infuses the broth with umami-rich flavor.

2. 2

   After 10 minutes, remove and discard the kombu. Return the pot to medium heat and add 2 cups of low-sodium vegetable broth. Peel a 1-inch piece of fresh ginger by scraping with a spoon, then lightly crush it with the side of your knife and add it to the pot along with 3 whole garlic cloves. Bring to a gentle simmer.

3. 3

   Let the broth simmer for 8-10 minutes until fragrant and the garlic has softened slightly — you'll notice steam rising steadily. Stir in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of mirin, and 0.5 teaspoon of rice vinegar. Taste and adjust — it should be savory, slightly sweet, and balanced. Remove from heat and keep warm.

4. 4

   While the broth simmers, prepare your toppings. Slice 2 medium carrots on a sharp bias into thin ovals (about 1/8-inch thick) — this creates more surface area and looks elegant. Trim the bottoms off 2 baby bok choy heads and separate the leaves. Slice 2 green onions on the bias into 1-inch pieces, keeping white and green parts separate.

5. 5

   Gently remove 7 ounces of soft tofu from its package and drain off excess liquid. Using a small spoon or your fingers, tear the tofu into bite-size cubes about 1 inch across — avoid cutting with a knife, which can make edges ragged.

6. 6

   Bring a separate pot of salted water (about 4 quarts) to a rolling boil over high heat. Add 6 ounces of dried ramen noodles and stir immediately to prevent sticking. Cook according to package directions (usually 3-4 minutes), stirring occasionally, until just tender with a slight firmness to the bite — this is called 'al dente' for noodles.

7. 7

   While the noodles cook, add the carrot slices to the warm broth and let them simmer for 2-3 minutes until just tender-crisp. Add the bok choy leaves and let them wilt for 1 minute — the residual heat will cook them through while keeping them bright.

8. 8

   Drain the cooked ramen noodles in a fine-mesh strainer and divide between two deep bowls. Gently add the tofu cubes to the broth, then carefully ladle the broth, vegetables, and mushrooms over the noodles in each bowl — aim for equal distribution of vegetables and broth.

9. 9

   Top each bowl with the reserved green onion whites and greens. Drizzle 0.5 teaspoon of toasted sesame oil over each bowl and sprinkle with 0.5 tablespoon of sesame seeds. Serve immediately while the broth is steaming hot — the aroma of the sesame oil will intensify as it hits the hot noodles.

Tools you’ll need

• large pot (5-quart)
• separate pot (4-quart)
• fine-mesh strainer
• sharp chef's knife
• cutting board
• large spoon
• two deep bowls
• ladle

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min