Vegetarian Tonkotsu Ramen

Dive into the rich, creamy indulgence of Vegetarian Tonkotsu Ramen, a plant-based twist on the iconic Japanese noodle soup. This recipe masterfully re-creates the velvety, umami-packed broth traditionally made with pork bones by blending unsweetened soy milk, white miso paste, and a savory infusion of dried shiitake mushrooms and kombu. Layered with an array of fresh and vibrant toppings—like tender baby spinach, sweet corn kernels, crispy shallots, and optional soft-boiled eggs—this bowl of ramen is as visually stunning as it is satisfying. Perfect for vegetarians looking for a luxurious comfort meal, this recipe offers authentic tonkotsu flavors in just under an hour. Whether you’re a noodle enthusiast or seeking the ultimate cozy night in, this vegetarian ramen will leave you slurping and smiling.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Sesame oil
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons White miso paste
• 4 cups Soy milk (unsweetened, unflavored)
• 4 cups Vegetable broth
• 3 Dried shiitake mushrooms
• 1 piece Kombu (dried kelp)
• 4 servings Ramen noodles (fresh or dried, vegetarian-friendly)
• 2 cups Baby spinach
• 1 cup Corn kernels (cooked)
• 4 Soft-boiled eggs (optional for vegetarians, omit for vegans)
• 3 Green onions, thinly sliced
• 2 Nori sheets (cut into strips)
• 1 Shallot, thinly sliced and fried until crispy
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté for 2–3 minutes until fragrant.

Step 2

Add the white miso paste to the pot and stir well to combine with the garlic and ginger.

Step 3

Pour in the vegetable broth and soy milk, stirring to ensure the miso dissolves completely.

Step 4

Add the dried shiitake mushrooms and kombu to the pot. Bring the mixture to a gentle simmer and let it cook for 25 minutes to extract maximum flavor. Do not let it boil to avoid curdling the soy milk.

Step 5

While the broth is simmering, prepare the ramen noodles according to the package instructions. Drain and set aside.

Step 6

After 25 minutes, remove the kombu and shiitake mushrooms from the broth. Slice the mushrooms and set them aside for toppings.

Step 7

Taste the broth and season with salt and black pepper as needed.

Step 8

To assemble, divide the cooked ramen noodles among four bowls. Ladle the hot broth over the noodles evenly.

Step 9

Top each bowl with baby spinach, cooked corn kernels, sliced mushrooms, green onions, and crispy shallots. Add a soft-boiled egg and nori strips to each bowl, if using.

Step 10

Serve hot and enjoy your rich and creamy Vegetarian Tonkotsu Ramen!

Nutrition Facts

Serving size	(2928.7g)

Amount per serving	% Daily Value*
Calories	3251.7

Total Fat 141.0g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 14.5g
Cholesterol 744mg	0%
Sodium 10406.1mg	0%
Total Carbohydrate 391.3g	0%
Dietary Fiber 44.8g	0%
Total Sugars 43.8g
Protein 121.9g	0%

Vitamin D 1118.0IU	0%
Calcium 1708.2mg	0%
Iron 34.5mg	0%
Potassium 5002.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 14.7%

Carbs: 47.1%