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Vegan Tonkotsu Ramen

Vegan version of Tonkotsu Ramen
Prep Time 15 minutes
Cook Time 30 minutes
Course light dinner, Main Course, Soup
Cuisine Japanese
Servings 1 serving

Equipment

  • pot, frying pan, mesh strainer

Ingredients
  

"Nikumiso" spicy vegan meat topping

  • 200 g plant-based ground meat ※30~40g dried soy meat makes ≒200g
  • 20 g garlic
  • 20 g ginger
  • 1 tsp Doubanjian (or 1/2 ts chili powder)
  • 1 tbsp Sake (or dry white wine or water)
  • 1 tbsp Mirin (or water. add 1/2 tbsp sugar in the case.)
  • 1 tbsp water
  • 1 tsp sesame oil

Vegan Tonkotsu Soup

  • 300 ml soymilk
  • 1 tsp vegetable soup powder
  • tsp salt ( to taste)
  • tsp pepper ( to taste)

Other ingredients

  • 1 serving Chinese noodle
  • spinach(blanched)
  • long green onion for topping

Instructions
 

"Nikumiso" Spicy vegan meat topping

  • Mince garlic and ginger.
    Heat a frying pan on medium-low, put a tablespoon of vegetable oil.
    Cook until fragrant,
  • Lower the heat, add Doubanjian.
    Cook until fragrant before adding other ingredients to bring out the spiciness and aroma.
  • Add plant-based ground meat.
    Cook until all the ingredients turn red-ish.
  • Add in red Miso, sugar, Sake, and Mirin.
    If it's not easy to stir around, add water to evenly season.
  • Stir well and add in Sesame oil to make it even more delicious.
    Transfer to a container; you can keep it in the fridge for about a week.

Vegan Tonkotsu Soup

  • To make the soup, bring your soy milk to a boil, add vegetable soup powder, and add 1/3 teaspoon of salt to taste.

Assemble

  • Boil the noodles according to the package instructions.
    Transfer to a bowl; pour soup, topped with spinach that has been blanched, and "Nikumiso" spicy vegan meat topping and long green onion.
Keyword japanese noodles, ramen, tonkotsu ramen, vegan