【for Vegan】豚骨より豚骨！？超絶品コク旨「ベジラーメン」

kombu

🥗Healthier: dried seaweed

💰Cheaper: vegetable broth

Dried seaweed provides umami flavor, while vegetable broth is more accessible.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer a similar texture and flavor, while button mushrooms are more economical.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds a cheesy flavor, while soy sauce is a budget-friendly alternative.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often less expensive.

Soak kombu in water for 30 minutes to extract flavor.

Bring soaked kombu water to a simmer over medium heat.

Add shiitake mushrooms, ginger, and garlic to the pot.

Simmer for 20 minutes to develop the broth's flavor.

Remove kombu and mushrooms, straining the liquid if desired.

Stir in soy sauce, mirin, and miso paste until dissolved.

Add chopped carrots, celery, and daikon to the broth.

Simmer for an additional 15 minutes until vegetables are tender.

In a separate pan, sauté tofu in sesame oil until golden.

Serve the broth in bowls, topped with sautéed tofu, scallions, and nori.

Drizzle with chili oil for added spice before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens