Vegan Naruto Tonkotsu Ramen
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A vegan twist on the classic Naruto Tonkotsu Ramen, featuring a rich and umami-packed veggie dashi stock, oat milk, and miso tare.
02:00:00 total
Serves 4
medium
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Ingredients
- water - 1L (for soaking)
- kombu - 15g
- dried shiitake mushrooms - 2
- small cabbage - 1/4 (1/4 of a cabbage)
- onion - 1/4 (1/4 of an onion)
- potato - 1/2 (1/2, chunked)
- carrot - 1/3 (1/3, sliced)
- garlic clove - 1
- Oatly Oatmilk - watch the video to see
- miso tare - 1 tablespoon
Instructions
- Prep the Veggie Dashi Stock: Soak kombu and shiitake mushrooms in 1L of water overnight.
- Cook the Veggie Dashi Stock: Add vegetables to the soaked kombu and shiitake mushrooms. Heat until simmering, then remove kombu. Cover and keep at 180 degrees Fahrenheit for 1 and a half hours.
- Strain the Veggie Stock: After cooking, strain the veggie stock to remove all solids.
- Prepare the Ramen Soup: Blend 1 part veggie dashi stock to 1 part Oatly oat milk. Heat to 190 degrees Fahrenheit.
- Serve: Whisk 300ml of the combined soup with 1 tablespoon of miso tare into a heated bowl. Add cooked noodles and toppings of your choice.
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