Name: Vegetarian Ramen
Total time: 35 minutes
Yield: 4 servings
Ingredients: 4 garlic cloves, thinly sliced; ¼ cup plus 2 Tbsp. vegetable oil; 1 Tbsp. black and/or white sesame seeds; 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes; Kosher salt; 4 scallions; 1 2" piece ginger, peeled, thinly sliced; 2 Tbsp. tomato paste; 8 dried shiitake mushrooms; 1 4x3" piece dried kombu; 3 Tbsp. unsalted butter, cut into pieces; 1 Tbsp. low-sodium soy sauce; 4 baby bok choy (about 12 oz. total), quartered lengthwise; 4 5-oz. packages fresh ramen noodles; Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)

A bowl of vegetarian ramen with noodles bok choy a halved egg and chile garlic oil garnish.

Photo by Emma Fishman, Food Styling by Pearl Jones

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

What you’ll need

Blender
$47 At Amazon
Slotted Spoon
$17 At Amazon
Sun Ramen Noodles
$6 At Amazon
Medium Saucepan
$40 $36 At Amazon
Ladle
$35 At Amazon

Recipe notes

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