Okay, it’s finally time for me to share my favorite homemade ramen broth! It’s a vegan mushroom broth that has the most incredible flavors! It’s actually really easy to make if you have all the ingredients ready. If you aren’t vegan and can eat eggs, this soy sauce sauce egg is so good. I love the jammy yolks and it reminds me of restaurant ramen. I used both dried and fresh shiitake mushrooms for the ultimate umami flavor. It is really what makes this broth amazing, so don’t leave it out! You can find kombu (dried kelp) at your local Asian grocery store. It adds a good salty flavor to the broth, so also don’t leave it out. 🙂 You can use instant ramen noodles (from the packs) and just discard the seasoning packets or you can use fresh ramen noodles, usually called yakisoba noodles. You can find this at the Asian grocery store as well. Anyways, ramen is like comfort food to me and I can never turn down a bowl of noodles. It has taken me a long time to post this because I never measure anything when I make Asian food! I just kind of taste as I go and add what I think is missing. My mom does this so it’s hard to get any recipes from her!

Ingredients

Ramen

1.5 tbsp avocado oil (or any oil)
4 cloves of garlic, minced
2 inch piece ginger, minced/grated
11 cups vegetable broth
3 tbsp miso paste
10 dried shiitake mushrooms
6 fresh shiitake mushrooms, sliced
2 pieces of kombu (about 2’’x4’’)
1/4 cup soy sauce
4 scallions, sliced thinly
1-2 tbsp toasted sesame oil
5 packages ramen noodles or fresh yakisoba noodles

Soy Sauce Egg

5 large eggs (white shell)
1/3 cup soy sauce
1/4 cup mirin
1/4 cup rice vinegar
1/4 tsp five-spice powder
1/2 cup filtered water
ice

Optional Toppings

puffed tofu or pan fried tofu
bok choy
nori
sesame seeds

Instructions

First, prepare the ramen soy sauce egg, if using. Bring a medium pot of water to boil. Once boiling, reduce the heat to low and carefully place 5 eggs into the water. Turn the heat to medium high until it is boiling again. Stir the eggs around and let the eggs cook for 7 minutes if you want jammy yolks or 8-9 minutes for firmer, but still soft yolks.
When the eggs are almost done cooking, fill a large bowl with cold water and place some ice cubes in it. You want cold ice water once the eggs are done so it can stop the cooking process. When eggs are done, transfer the eggs to the ice water and let it cool in there for 5 minutes. This will help it be easier to peel too!
While eggs are cooling, in a shallow bowl, whisk the soy sauce, miring, rice vinegar, five-spice, and filtered water. Peel the eggs, rinse them real quick, and place into the soy sauce mixture. Let it marinate for at least an hour, rotating them half way so they can be evenly coated in the marinade. The longer they marinate, the more flavor they will soak up. You can make this the day before too.
To make the broth, soak the dried mushrooms in water for 30-60 minutes. Drain and slice the mushrooms. Brush both sides of the kombu with a damp paper towel to clean it. Don’t rinse it under water.
In a large pot, heat the avocado oil over medium high heat. Add the garlic and ginger and cook for 30 seconds. Add the fresh sliced mushrooms and saute/cook until golden. In a liquid measuring cup, add one cup of vegetable broth and the miso paste. Whisk until it is well combined and there are no more clumps. Add it to the pot. Then add the rest of the vegetable broth along with the rehydrated dried shiitake mushrooms and kombu. Stir until everything is combined and let it come to a boil. Cover and simmer for at least 30 minutes. The longer it simmers, the more flavorful it will be.
Prepare the ramen or yakisoba noodles by cooking it in a separate pot according to package’s directions. If you are using the instant ramen noodles, don’t use the seasoning packs (throw them away). Drain and rinse the noodles and set aside.
Add the soy sauce to the pot. Simmer for another 5 minutes. Taste the broth and add salt and/or pepper if needed. Add the bok choy and puffed tofu if using and cook for 2 minutes until the bok choy turns a vibrant green color. Add the scallions and sesame oil and stir to combine.
Place noodles in 4-5 bowls and ladle soup in each bowl, making sure each bowl gets some mushrooms, bok choy, and tofu. Slice the soy sauce eggs in half and place 1-2 halves in each bowl. Sprinkle sesame seeds on top and extra scallions. Enjoy!

Servings: 5

Author: valeria.chao

Best Vegan Mushroom Ramen Broth