Vegan Ramen with Rich Shiitake Broth

Sumptuous, unctuous and oozing with flavor, a good bowl of Ramen is pure comfort food. Here’s a recipe for Vegan Ramen that is made with a flavorful rich Shiitake Mushroom Kombu broth. Yes, there is an egg in the photo which is obviously not vegan, and of course optional. In addition to the noodles and tofu I’d add seasonal vegetables like roasted winter squash or carrots, mushrooms,  or wilted greens for a boost of nutrients. Smoked shiitakes add dimension and depth to the ramen and are surprisingly easy and fun to make right on your stove top with no special equipment needed. Depending on your taste, you can customize your ramen based on the seasons, with different toppings to create your own version.

There are three basic components to ramen. The broth, the noodles and the toppings. The most important component, of any ramen, is the broth though, because this is where the flavor is.

The most popular styles of ramen, to name a few are  Shio ramen with its clear, light-bodied salty chicken broth, Shoyu Ramen, a soy sauce flavored chicken broth, Tonkotsu ramen, a rich pork based broth, which is fatty and milky white in color, and lastly Miso ramen, which is miso based.

For another of the toppings, I made smoked shiitake mushrooms. This is surprisingly easy and fun to do at home and this technique can be used to smoke other ingredients as well.

Line a medium sized pot or wok with foil. Place 2 T finely shredded DRY wood chips in a pile in the middle. I used apple wood. Place a strainer basket over top.

Another topping I chose was left over butternut squash. Dice it into small 1/2 in cubes, toss with olive oil, salt and pepper and roast in a hot oven until tender, about 20 minutes.

Toppings are fully customizable. Typical toppings include pork, beef, chicken seafood, tofu, bamboo shoots, a soft-boiled egg, seaweed (nori), fish cakes, corn, cabbage, bok choy, mushrooms, spinach, scallions, pickled vegetables, or anything else that appeals to you.

Enoki mushrooms (also referred to as the velvet shank) are the delicate and tasteful mushrooms that grow on tree trunks, roots and branches mostly found in Japan. They grow in a cluster and have stems that are up to 4 inches tall.  Their aroma is slightly fruity and they are mild in flavor. Generally I use them raw as a garnish.

There are two main types of noodles used for ramen, yellow egg noodles, and white flour noodles. In the past, yellow egg noodles were the most common – these are the type found in most dried ramen packages. Recently, the flour noodles have been gaining in popularity. The two types differ in size and texture. Egg noodles are fairly thin, firm to the palate, and slightly curly. Flour noodles are soft and wide.

Many Japanese express that the ramen noodles found in the United States lack depth of flavor because the absence of kansui, a highly alkaline mineral water found in Asia. Some chefs use baking soda in their noodles to approximate the flavor.

These are a freshly made, vegan, all flour noodles, available in the refrigerated section at the Asian market. To cook, follow the directions on the package. You could also use gluten free rice noodles.

Begin filling your bowls with noodles and toppings.

When ready, ladle the hot flavorful broth over top, season with sesame oil, sriracha sauce.

Traditionally, ramen is served with chopsticks and Chinese style porcelain spoons.