How to make Ramen noodle from scratch 2 Broth

  • Vegan


  • 8 tomatoes
  • 3 cloves garlic
  • 1/2 Shallot
  • 1 Onion
  • 2 Chillis
  • 1-1/2 litre Water
  • 1 Handful dry soya bean
  • 5 Dry Mushrooms ‘ Shiitake ‘
  • 1 small piece Ginger
  • 2 small piece of Kombu
  • 2 Tsp Red Miso
  • 2 Tsp White Miso
  • 1 Tsp Relish
  • 1 Tsp


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The base of the flavour of Ramen without meat stock. Tomatoes are natural sources of glutamates “ Umami “and they give a bit of acidity and sweetness. Cook onion and garlic with skin on. This also gives a lot of deep flavours.

  1. First bake tomatoes, onion, shallot, 3 cloves of garlic and 2 whole chilis in the oven. This gives a concentrated tomato flavour and a  Caramel aroma comes out in this process.
  2. Next place everything into a Casserole, Wash the baking tray to skim and remove surface caramel, add 1 litre of water.
  3. Add 4 Shiitakes, 2 Pieces of Kombu, 2 hand-full of Dry soya bean. Simmer it for about 2 hours. Dry soya beans give savoury depth to Ramen broth.
  4. Place the white miso, the Red miso, sesame oil, white wine vinegar and the relish in a bowl. Mix well, and add the broth.





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