japanese noodle soup

Tonkotsu ramen, a traditional Japanese noodle dish that can be made vegan with a soy milk broth that adds depth, color, and richness to a rather ordinary ramen bowl.

Vegan Tonkotsu Ramen

fluid oz. plain soy milk

konbu

mushrooms

Tbsp Bragg’s Liquid Amino

mushroom powder

servings fresh ramen noodles ((or Rice Ramen,

bundles baby bak choy

beech mushrooms (with bottoms trimmed off and rinsed)

enoki mushrooms (with bottoms trimmed off and rinsed)

onion

firm tofu (cubed)

green onion (sliced)

black sesame seeds

nori

Combine the soy milk with 6 cups of water in a large pot. Add the strip of kombu and dried shiitake mushrooms, then heat on medium low until steaming. Do not allow to boil.

Let it sit while you prepare everything else, but remove the kombu approximately 15 minutes in, before it starts falling apart.

Skim off foam or film that develops on the surface of the broth and discard. If you’ve left the konbu in too long and it starts falling apart, you may also need to strain the broth to remove the pieces.

Add cubed tofu.

Season to taste with Bragg's Liquid Amino, dried mushroom powder, and salt. Let soup cook for another 5 minutes before serving.

Tonkotsu Broth

Combine mushrooms and julienned onions in a large saute pan with some cooking oil.

Saute over medium high heat approximately 6 minutes or until onions turn brown.

Season to taste with salt and pepper, then remove from heat and set aside.

Beech Mushrooms

Place in a large saute pan with some cooking oil.

Cook over medium heat with lid on pan approximately 5 minutes or until bok choy begins to soften.

Remove lid and allow moisture to cook off.

Season to taste with Bragg’s Liquid Amino and pepper, then remove from heat and set aside.

Bak Choy

Prepare ramen noodles according to package instructions.

Place noodles in a large bowl, then add broth with tofu.

Top with beech mushrooms, bok choy, raw enoki mushrooms, and a dollop of mayu.

Garnish with sliced green onion, black sesame seeds, and a few pieces of seasoned nori.

Assembly

A Japanese tomato noodle soup has many of the classic ingredients of Japanese noodle soups - a dashi broth, fresh udon noodles, soy sauce, ginger, garlic, mushrooms and bok choy. But it's the base of tomatoes and a dashi broth together that makes it truly unique.&nbsp;

Japanese Tomato Noodle Soup

tomatoes (skins removed and de-seeded (if possible))

TBSP sesame oil

dashi broth

garlic (diced)

ginger

mushrooms (sliced thin)

bok choy (larger pieces sliced in half)

TBSPs soy sauce

white fish (cod, haddock, grouper, pollock, snapper, etc.)

TBSP toasted sesame oil

udon noodles

Soy sauce

sesame oil

onions (sliced thin)

garlic onion

Skin and de-seed tomatoes and roughly chop. Add 1 TBSP of oil to a sauce pan over medium heat, add tomatoes and simmer for 12-15 minutes, stirring on occasion. It should form a thick, soupy consistency.

While tomatoes are simmering, prepare garlic, ginger, onion and mushrooms. Add 2 TBSPs sesame oil to a stock pot over medium heat and add everything except garlic. Saute for 5 minutes and add garlic in the last minute, stirring frequently.

Add dashi broth to tomatoes and puree with a handheld immersion blender until smooth. Add tomato-dashi broth to vegetables and simmer another 5 minutes.

Add 2 TBSPs soy sauce and taste. Add more, if desired, to taste.

Add bok choy, turn off heat and cover with a lid. Greens will wilt and white stems will soften.

Prepare fish however you'd like - pan fry in sesame oil, broil, bake or grill. You can start this step (and the next one) while soup is simmering.

Prepare udon noodles according to package directions. If using fresh udon noodles, place in boiling water, turn down heat and gently simmer for one minute. Immediately remove from heat, strain and submerge in cold water to keep them noodles from cooking further. Mix with 1 TBSP toasted sesame oil.&nbsp;

Place a handful of noodles in individual bowls, ladle soup over the noodles and place fish over. Season with additional soy sauce, toasted sesame oil and green onions, to taste.

A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper

Udon noodle soup

vegetable stock cube

teriyaki sauce

vegetable oil

chestnut mushroom sliced

onions

udon noodle

bag spinach

In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.

Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.

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Vegan Tonkotsu Ramen

Japanese Tomato Noodle Soup

Udon noodle soup

Top 3 japanese noodle soup recipes from across the web

The most viewed japanese noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tonkotsu Ramen

Japanese Tomato Noodle Soup

Udon noodle soup

The most viewed japanese noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine