I-Can’t-Believe-It’s-Vegetarian Ramen

The goal with this vegetarian ramen recipe was to achieve a tonkotsu-like broth minus the meat. To get there, we built our vegetable stock from the ground up with charred green onions, deeply cooked tomato paste (which brings in tons of umami flavor and earthy sweetness), dried shiitake mushrooms, kombu, and soy sauce. To make up for the missing fat, which gives ramen broth body and balance, we finished it off by whisking in a few pats of butter.

Leave the instant ramen noodles in the pantry for this recipe and look for fresh, like those from Sun Noodle, which sells them with and without seasoning packets (they may be in the freezer aisle. Or to make this gluten-free, make your own potato starch noodles and trade the soy sauce for tamari). Since fresh noodles cook quickly and the broth will require your attention, get your garnishes ready beforehand, including jammy soft-boiled eggs, crispy garlic in chili oil, and toasted nori.

Not quite what you’re after? Head this way for a vegan ramen soup with tofu and veggies, or over here for our Almost-Instant Miso Ramen with kimchi and store-bought stock that easily goes plant-based.