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Soy Milk Ramen with Vegan Egg and Scallops

Ramen but make it Kyoto style with Soy Milk! This broth is rich, creamy, silky, and packed with umami flavors. Slurp up some ramen noodles, bite into a fully plant-based hard-boiled "egg" and the juicy, chewy, and savory king oyster mushroom scallops - you'll want to make a lot of noises while eating this bowl, and guess what, that's the only appropriate way to eat ramen!


Ok I know there might be some skepticism on the idea of adding soy milk to ramen broth, but please don't knock it till you try it! Soy milk is commonly used in Japan to flavor broths and soups and Soy Milk Ramen, or 豆乳ラーメン, is a classic dish especially in Kyoto. The soy milk adds depth, creaminess, and that cozy milky white color to the broth, which is made with dashi, aka Japanese stock.


There are two key ingredients for homemade dashi - dried shiitake mushrooms and kombu, which is dried kelp. You'll realize that I did not include kombu in this recipe and that's because sadly, due to the severe ocean pollution situation I'm having an impossible time finding a safe, uncontaminated kombu source that I could trust. So in the sake of food safety, I'd rather sacrifice a little on the flavor, but if you could find a trustworthy kombu brand go ahead and add it to the dashi!


To complete this ramen bowl, I also added napa cabbage to the broth for some subtle sweetness and made vegan king oyster mushroom scallops and a hard-boiled "egg"! Because I never feel a ramen bowl is complete without that half cut-up egg and so I created this super realistic version with just tofu, pumpkin, a few simple ingredients.

INGREDIENTS:

For the Dashi
1 cup hot water
3-4 dried whole shiitake mushrooms or 1/2 cup sliced
*1 piece kombu, if you have a trusted brand for that, I skipped in this recipe

For the Ramen
3 cloves garlic, minced
1 scallion, chopped and separate the greens and whites
2 cups chopped napa cabbage
1/2 tablespoon roasted sesame oil
2 tablespoons white miso paste
1 tablespoon sake
1 tablespoon tamari/soy sauce
2 cups unsweetened soy milk
Salt and white pepper to taste
6 oz dry ramen

For the Hard-Boiled "Egg"
1/2 block extra firm tofu
1/2 cup pumpkin puree
1/2 tablespoon glutinous rice flour
1 teaspoon yellow mustard
1/2 teaspoon black salt

For the King Oyster Mushroom Scallops, follow the linked recipe

TO MAKE:

- Soak the dried shiitake mushrooms and kombu if using in hot water for at least 30 minutes;
- Make the tofu egg, cut the half block of tofu in two and carve out an egg shape in each piece and carve out a half-spherical shape in the center;
- In a small saucepan, slowly stir the rest of the ingredients together till well combined and the texture is jiggly;
- Fill the pumpkin "yolk" to the tofu white, set aside;
- In a stockpot, heat the sesame oil over medium-low heat, add the garlic and white parts of the scallion, cook until fragrant;
- Add the miso paste, stir to break it apart, add the sake to deglaze, this will help get off the miso stuck to the bottom of the pot;
- Add in the tamari or soy sauce, stir to combine, slowly pour in the soy milk and dashi, including the mushrooms in the liquid, stir to mix everything together;
- Add the chopped napa cabbage to the broth, cover and cook over low heat until the vegetables are soft;
- Season with salt and white pepper, add the scallion greens, set aside;
- Cook the ramen according to package instructions;
- Drain and transfer the noodles to a bowl, pour hot broth over the noodles, and add your preferred toppings;
- Enjoy!

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