Japanese Tonkotsu-Style Ramen (Vegan, No Dairy) with Mushroom Broth

Ingredients

• 20 g Dried shiitake mushrooms
• 250 g Cremini mushrooms
• 2 tbsp White miso paste
• 2 tbsp Soy sauce (or tamari)
• 1 tbsp Neutral oil
• 3 cloves Garlic
• 1 tbsp Fresh ginger
• 1/2 medium Yellow onion
• 1/2 medium Carrot
• 2 stalks Green onions
• 2 packs Ramen noodles (vegan)
• 1 tsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Cornstarch(optional)
• 900 ml Water
• to taste Salt(optional)

Instructions

1. 1

   Prep (about 30 minutes): Rehydrate dried shiitakes in 600 ml hot water for 20 minutes, then remove mushrooms and finely chop. Slice cremini mushrooms. Dice onion and carrot; mince garlic and ginger. Thinly slice green onions.

2. 2

   Build the broth (about 60 minutes): In a pot, heat neutral oil over medium heat. Sauté onion and carrot until softened, 5–7 minutes. Add garlic and ginger and cook 30–60 seconds. Add both chopped dried shiitakes and sliced cremini; cook until mushrooms release moisture and begin to brown, 10–15 minutes.

3. 3

   Simmer (about 60 minutes): Pour in the shiitake soaking liquid (leave any grit behind) and add remaining water to reach about 900 ml total. Bring to a gentle simmer and cook 45–60 minutes, skimming foam as needed.

4. 4

   Season and thicken (finish within the cook time): Stir in miso paste, soy sauce, rice vinegar, and sesame oil. If you want a thicker tonkotsu-style body, whisk cornstarch with 2 tbsp cold water and stir in; simmer 2–3 minutes until glossy. Taste and adjust with salt if needed.

5. 5

   Cook noodles and serve (final assembly): Cook ramen noodles according to package directions (usually 2–4 minutes). Divide noodles into bowls, ladle in hot mushroom broth, and top with green onions.