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Vegan Tonkotsu Ramen

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

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
  • ⅓ tsp salt ( to taste)
  • ⅕ tsp pepper ( to taste)
Other ingredients
  • 1 serving Chinese noodle
  • spinach（blanched)
  • long green onion for topping

Equipment

  • pot, frying pan, mesh strainer

Method
 

"Nikumiso" Spicy vegan meat topping
  1. Mince garlic and ginger.
    Heat a frying pan on medium-low, put a tablespoon of vegetable oil.
    Cook until fragrant,
  2. Lower the heat, add Doubanjian.
    Cook until fragrant before adding other ingredients to bring out the spiciness and aroma.
  3. Add plant-based ground meat.
    Cook until all the ingredients turn red-ish.
  4. Add in red Miso, sugar, Sake, and Mirin.
    If it's not easy to stir around, add water to evenly season.
  5. 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
  1. 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
  1. 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.