Ramen is a dish that can be tackled in a few different ways. Most will call for slow cooked bones to extract flavour and collagen however, using the beef bone broth powder and vegetable broth powder, this version can be whipped up in a few minutes, is super tasty and is easy to make into a vegan version.



1.5 liters of cold water
1 tbsp Vegetable Broth
1 tbsp Beef Bone Broth
1 x 8cm piece dried Kombu – available from asian grocers
Bonito flakes – available from asian grocers
a handful of dried shitake mushrooms
2 tbsp Tamari
2 cloves of garlic chopped.
2 tbsp Mirin (optional)
Sesame oil, to taste (optional)


I used a selection of vegetables I had on hand, and you can too!
Snow Peas
Pea shoots
Cucumber sliced
Carrot sliced
Purple cabbage
1 packet of gluten free noodles
1 sheet of Nori cut into strips
1 egg (per 2 people)
Black sesame seeds (optional)

For the Ichiban Dashi:

Heat the water in a saucepan with the dried Kombu. Just before the water begins to simmer, take the kombu out and either discard or set aside to be used in another dish. Increase the heat and bring to the boil. Add the bonito flakes and boil for just a few seconds until they sink to the bottom of the pot. Skim off any froth from the top. Strain through a sieve with cloth or paper towel and return stock back to the pan, discarding the bonito flakes.

To make the stock:

Add in dried shitake, beef broth, vegetable broth tamari, diced garlic and if you have mirin and sesame oil on hand, add and simmer gently.
Prepare your toppings.
Cook the egg in boiling water for 5 minutes until soft boiled. Peel and cut in half.
Cook the noodles to packet instructions.
Ladle the broth into bowls, Add noodles, egg and toppings.
Serve hot.

For a vegan option: Omit the bonito flakes, Beef Bone Broth, egg and use egg free noodles.

Serves 2-3

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