Vegetarian Ramen

Name: Vegetarian Ramen
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup water; 5 g kombu (dried kelp); 1 pc shiitake mushrooms (dried); 2 tbsp sesame seeds (white, toasted); 1½ tsp ginger (fresh); 2 pc garlic; 2 pc spring onions; 1 tbsp sesame oil; 1½ tbsp doubanjiang (spicy chilli bean paste); 1½ tbsp miso paste; 1 tbsp sake; 1½ tbsp soy sauce; 2 cup unsweetened soy milk; 1 cup vegan dashi; ½ tsp kosher salt; ¼ tsp white pepper powder; 2 pc ramen noodles (fresh); 1 pc pak choi

Super-rich creamy vegetarian ramen with a sesame-soy miso broth and bok choy, finished with spicy chili bean sauce.

30 min 455 kcal/serving serves 2

455kcal22gprotein48gcarbs20gfat

justonecookbook.comView the original on justonecookbook.com More from justonecookbook.com on Mello

💧water

🥣kombu (dried kelp)

🍄shiitake mushrooms (dried)

🌰sesame seeds (white, toasted)

🫚ginger (fresh)

🧄garlic

🧅spring onions

🫗sesame oil

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About Namiko Chen

Japanese-American food writer and founder of Just One Cookbook

Namiko Chen, known to readers as Nami, is a Japanese-born food writer and recipe developer based in California. She founded Just One Cookbook in 2011, originally to teach her children her family's recipes, and it has grown into one of the most widely referenced English-language resources for Japanese home cooking, alongside a bestselling cookbook of the same name.

Her recipes focus on authentic, approachable Japanese home cooking, dashi-based soups, simmered dishes like nikujaga and buta no kakuni, rice bowls, and pantry staples such as miso, soy sauce, and mirin used in classic proportions. She writes with an emphasis on technique and ingredient substitutions for cooks outside Japan, favouring clear, tested methods over shortcuts.

21 recipes on Mello, imported from justonecookbook.com, mostly Japanese and Japanese-inspired.