My rainy day craving is always Ramen.  I have been dying to create a vegetarian version at home, and I finally had the chance to give it a shot.  I am so glad I made a huge pot because this Ramen was my favorite leftovers.  Like ever.

I started off by making the dashi, then I prepped and stir-fried the veggies, and lastly, I cooked the ramen.  Combine it all in a bowl with a squirt of sriracha and you have a rainy day treat!

Let’s Get Cooking!

Dashi Ingredients

• Dried Mushrooms, soaked in 2 cups of boiling hot water for 25 minutes
• 1 piece of Konbu
• Ginger, sliced into a couple of chunks
• A few cups of Water
• Soy Sauce
• Sake
• Mirin

Ramen Ingredients

• Sesame Oil
• Fresh mushrooms: Crimini, Portobello, Shiitake, cut into 1/4 inch thick slices
• Garlic, minced
• Ginger, minced
• Yellow Miso mixed with a couple tablespoons of Sake and a healthy pinch of Sugar
• Green Onions, chopped
• Chilies or Jalapeños
• Tofu, diced
• A small handful of Cilantro
• Sake
• Soy Sauce
• Red Wine Vinegar
• Soft-Boiled Egg
• Ramen Noodles
• Sriracha, for extra oomph

**Feel free to add any veggies you prefer: bok choy, broccoli, corn, peas, bamboo shoots – the options are endless!

Make the Dashi

1. Soak the dried mushrooms in about 2 cups of boiling hot water for about 25 minutes.  Strain the mushrooms and reserve the liquid.  The liquid will be used for the dashi.
2. Add a few cups of water to the mushroom liquid. Add the ginger and kombu.
3. Bring to a strong simmer. Cook for 20 minutes.
4. After 20 minutes, remove the ginger and kombu.
5. Add a couple tablespoons of soy sauce, mirin, and sake, and turn the heat to low.

Cook the Veggies

1. Heat pan to medium heat, then add sesame oil.
2. Add the fresh mushrooms and let them brown deeply. Don’t stir them for a few minutes – be patient because you want them to have a rich, dark brown color.
3. Add the soaked mushrooms, garlic and ginger.
4. Add the miso/sake/sugar mixture.
5. Add the remaining veggies and Tofu.
6. Add a little soy sauce, sake, and red wine vinegar for taste.
7. Saute for a minutes, and then turn off the heat.

Eggs and Ramen

1. Boil the eggs for about 7 minutes.  Run under cold water, peel and cut in half.
2. Boil the ramen noodles according to package instructions (you can use the same water you used for boiling the egg).

Assemble Ramen Bowls

1. Add in ramen noodles and veggies to bowl.
2. Add in the broth.
3. Top with the soft-boiled egg.
4. Serve immediately.