Vegan ramens tend to lack body and viscosity, and I wanted to make one which had the same depth of flavour as a tonkotsu – the king of ramens.
I use an old Japanese technique of making a miso and soy milk broth and it’s good (I eat it a lot) but then I add a curry base to the broth and there is no meat eater out there who would argue that this soup base doesn’t have everything that you would ever want.
The toppings are the extras that I like: the roasted butternut squash goes so well with the curry, the tofu adds protein and the kimchi acidic spice. I’ve also popped some shiitake mushrooms in there too and finished with sesame and Korean chilli pepper. Leave the eggs out to make this an entirely vegan dish.
- Coconut, light rapeseed or groundnut oil 2 tbsp, plus extra for frying
- Onion 1, finely chopped
- Garlic cloves 6, roughly chopped
- Curry powder (English or Malaysian) 2 tbsp
- Ground coriander 1 tsp
- Turmeric 1/2 tsp
- Chinese, Thai or Japanese soy bean chilli oil 1 tbsp
- Boiling water 1.2 litres
- White miso paste 200g
- Mirin 3 tbsp
- Nutritional yeast 1 tbsp
- Marmite 1 tsp
- Dark soy sauce 2 tbsp
- Palm or brown sugar 1 tbsp
- Soy milk 400ml
- Shiitake mushrooms 200g
- Firm tofu 200g, cut into thick slices
- Teriaki sauce 100ml
- Free range eggs 2, boiled for 6 minutes, quickly cooled in ice water and peeled
- Buckwheat noodles 90g per person, cooked until al dente and refreshed in iced water
- Roasted butternut squash 3 slices per person
- Kimchi 2 heaped spoonfuls
- Spring onions 2, thinly sliced
- Korean chilli powder 1/2 tsp
- Sesame seeds 1 tsp
Recipe from Slow: Food Worth Taking Time Over by Gizzi Erskine (HQ, £25). Photography by Issy Croker.