Vegan Tonkotsu Ramen

Ingredients

• 1 medium onion (240g)
• 5 garlic cloves, micro grated (15g)
• 1 heaping tsp ginger, micro grated (8g)
• 1/4 cup nutritional yeast (44g)
• 2 tbsp soy sauce (32ml)
• 1 1/2 tbsp sake (24ml)
• 1 large dried shiitake mushrooms, rehydrated (20g)
• 2 1/2 cups oat milk (600ml // or pure soy milk)
• 2 cups vegetable stock (480ml)
• 1 1/2 tbsp Asian sesame paste (22g)
• 1 piece of kombu or 2 tsp kombu dashi granules (6g)
• 4 servings of ramen noodles, cooked
• 4 servings of tofu katsu, optional
• 1/4 cup dried wood ear mushrooms, rehydrated (10g)
• 1/2 cup corn (100g)
• 2 scallions, sliced (24g)
• Chili oil (la-yu)
• Scorched black garlic oil (ma-yu)
• Sesame seeds

Instructions

1. 1

   --- For the broth: ---

2. 2

   Over medium high heat, add the onions to a pot and cook until semi-caramelized (about 10 minutes). Add the garlic and ginger and cook for another 3 minutes. Pour in the vegetable stock and add the kombu. When the broth comes to a boil, reduce the heat to medium low and simmer for 20 minutes.

3. 3

   Remove kombu. Transfer the soup into the blender. Add the remaining broth ingredients and blend until smooth. Strain the soup using a fine mesh sieve.

4. 4

   --- For the ramen: ---

5. 5

   Add cooked ramen to a bowl. Pour the broth over the noodles just enough to cover it. Top with dried wood ear mushrooms, corn and tofu katsu. Garnish with scallions and sesame seeds. Drizzle some la-yu and ma-yu. Slurp up and enjoy!