Vegetarian Ramen

Name: Vegetarian Ramen
Ingredients: 1 tablespoon unsalted butter; 3 onions, chopped; 2 onions, halved; 1 cup sake; 1 1/2 gallons water; 8 cloves garlic; one 4-inch piece ginger; 2 carrots, chopped; 2 apples, chopped; 2 bunches scallions, chopped; 1 leek, quartered; 1 celery, chopped; one 10-inch piece kombu; two 8-ounce bags dried shiitake mushrooms; 2 star anise; 1 cup parmesan rinds; 1 cup chopped fresh mushrooms; twelve 3-ounce packages ramen noodles; soy sauce, to taste; miso, to taste

Tony Messina|Feb. 27, 2013 5:37 pm EST

Vegetarian Ramen

4 (2 ratings)

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Here's a really delicious take on ramen of the vegetarian variety! This is served as part of a special menu late nights Thursday through Saturday at Uni Restaurant in Boston, and is part of a "Japanese izakaya" menu that also features pork buns and fried chicken. Click here to see 4 Twists on Ramen.

Servings

12

Ingredients

1 tablespoon unsalted butter
3 onions, chopped
2 onions, halved
1 cup sake
1 1/2 gallons water
8 cloves garlic
one 4-inch piece ginger
2 carrots, chopped
2 apples, chopped
2 bunches scallions, chopped
1 leek, quartered
1 celery, chopped
one 10-inch piece kombu
two 8-ounce bags dried shiitake mushrooms
2 star anise
1 cup parmesan rinds
1 cup chopped fresh mushrooms
twelve 3-ounce packages ramen noodles
soy sauce, to taste
miso, to taste

Directions

Melt the butter over low heat in a large sauté pan. Add the onions and cook so that the onions soften but do not brown at all. Once softened, about 20 minutes, transfer to a blender and purée until smooth.
Burn the onion halves in a stockpot. Deglaze with the sake. Add the remaining ingredients except for the noodles, soy sauce, and miso and bring to a boil. Remove the kombu. Simmer for 1-2 hours over low heat.
Meanwhile, bring a large pot of water to a boil and boil the noodles according to the package directions. Drain. Strain the stock and add soy sauce, miso, and onion purée, to taste, followed by the noodles. Top with vegetables of your choice.