The goal with this vegetarian ramen recipe was to achieve a tonkotsu-like broth minus the meat. To get there, we built our vegetable stock from the ground up with charred scallions, deeply cooked tomato paste (which brings in tons of umami flavor and earthy sweetness), dried shiitake mushrooms, kombu, and soy sauce. To make up for the missing fat, which gives ramen broth body and balance, we finished this version off by whisking in a few pats of butter.

I-Can’t-Believe-It’s- Vegetarian Ramen
By ANDY BARAGHANI
Total time
45 minutes
Serves
4