Vegetarian Ramen Broth
Miles and I live pretty simply.
We don’t pay for cable, we don’t drive nice cars or own a house, and most of our furniture is was bought from a second hand shop. Miles owns two pairs of shorts.
None of that stuff really matters to us that much. We’re not poor, but we like to spend our money on doing things not having things. I’ve always felt like when I get to the end of my life I want to smile thinking back on the epic trips we went on. I don’t think I would ever get to the end of my life and smile thinking about that new couch I bought or the time I spent painting my house.
Every year we do a big international surf trip (see the Surfing section of my site for a few of our trips) to see a bit of what else is out there beyond our golden state of California. This year we’re headed to Taiwan and the Maldives. I am stoked to taste the food in Taiwan, and even more stoked to surf the clear warm waves on Hudhuranfishi.
I’ve had noodles on my brain because of the research I’ve been doing on Taiwanese cuisine so I had to play around with a noodle bowl of my own. I love to work with dried shitake mushrooms because they are super flavorful little umami bombs that swell up when they are in liquid and give the broth a nice meaty taste. Miso is one of my other back pocket ingredients for adding a bunch of flavor while still keeping a recipe veg, and if you know anything about me and my recipes you know I love fresh ginger in just about everything.
I’m going to give you the recipe for the broth alone so feel free to customize your soup however you choose. I added some dried ramen noodles, alone with bok choy and snow peas (other veggies like broccoli or carrots would be good here too). The scallions and sesame seeds on top are a must for garnish however.
Have fun!
- 2 Tbsp sesame oil
- 2 cloves garlic, smashed and peeled
- 4 inches fresh ginger, peeled and sliced thin
- 1/2 cup low sodium soy sauce
- pinch red pepper flakes
- 2 oz dried shitake mushrooms
- 2 Tbsp mirin
- 7-8 cups water
- 2 Tbsp miso
- sliced green onions
- sesame seeds
- bok choy
- snow peas
- broccoli
- soft boiled egg
- carrots
- ramen noodles
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In a heavy bottom stockpot (or dutch oven) heat sesame oil over medium heat and add ginger and garlic. Cook, stirring frequently for 2 minutes or so until fragrant.
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Add soy sauce and cook until it starts to bubble rapidly, which shouldn't take long. Add pepper flakes, mushrooms, mirin and water (start with 7 cups and add more if necessary towards the end) and bring to a boil with the lid on.
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The mushrooms should get pretty soft and when they do, remove them from the liquid and chop them up a bit, just into halves or fourths (not too small since you'll be removing them) so that they have more of a surface area to release their flavors. Add them back into the liquid.
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Reduce to a simmer with the top on, stirring every so often for about an hour.
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Taste the broth and add more water if necessary. Remove the ginger, garlic and mushrooms using a spider or slotted spoon and discard (or use the mushrooms in your soup if you prefer- I don't love their texture so much at this point but it is up to you).
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Add miso into to broth and use a whisk to incorporate it fully. Serve with noodles, or whatever veggies you prefer and sprinkle with sesame seeds and green onions.
