Freestyle Miso Ramen - vegan – für 4 Personen

By j kinski

Freestyle Miso Ramen - vegan – for 4 people


  • 3 bottles of Shoyu Seaweed broth
  • 4 carrots
  • 1/2 onion
  • 2 cloves of garlic
  • 1 small knob of ginger
  • 1 bunch of spring onions
  • fresh shiitake mushrooms
  • 1 lime
  • 1 chili pepper
  • Kimchi
  • 600g ramen noodles
  • dark soy sauce
  • sake
  • Mirin tahini
  • red miso paste
  • sesame oil
  • TARE (seasoning paste or rather the salt in the soup)
  • optional: 4 organic eggs (for the vegetarian version)

And so it goes:

  • Finely puree a carrot, half an onion, two cloves of garlic and a small head of ginger with 1 tablespoon of sake, 1/2 tablespoon of soy sauce, 1/2 tablespoon of mirin and 2 teaspoons of tahini in a blender. Then add 100 g of red miso paste and 1 teaspoon of sugar, mix everything until you get a nice, fine paste. Let them rest in the fridge until the next day.
  • If you like it vegetarian instead of vegan, I definitely recommend the most delicious ramen side dish ever: AJITSUKE TAMAGO: Cook organic eggs until soft (approx. 7 minutes) and then place them in an ice bath. In the meantime, mix 80 ml soy sauce with 40 ml mirin and 80 ml water. Put the peeled eggs together with the marinade in a jar with a lid and put them in the fridge. They can marinate there for 10-24 hours.
  • PREPARING THE TOPPINGS Wash the spring onions and chili pepper and cut into thin rings, clean the shiitake mushrooms, quarter the lime and set everything aside.
  • Peel the three carrots and cut them into thin strips, then fry them in a little sesame oil, add a good pinch of sugar and deglaze with a dash of soy sauce. If you like the carrots to be slightly spicy, you can add a teaspoon of chili paste. I also provide kimchi, which I got from the organic market. If you have decided on the vegetarian version, please take the eggs out of the marinade and cut them in half
  • The ramen broth from J.KINSKI can now be heated to medium heat and the ramen noodles can be boiled.
  • When the broth is ready, remove the pot from the heat, add the shiitake mushrooms to the broth and let them steep for about two minutes.
  • Meanwhile, divide the tare between all four bowls (approx. 1 1/2 tablespoons), add the broth without shiitake mushrooms and then stir well with a whisk. Now the noodles can be added to the broth and the toppings can be added as you wish.
  • If you want it to be even more aromatic and spicier, you should definitely add a few drops of ramen chili oil from J.KINSKI at the end.