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Vegan Tonkotsu Ramen

Yields1 Serving

Dashi Veggie Stock
 1.50 l Water
 15 g Konbu
 1 dried Shiitake
 Waxy Potato1/4 - 1/2 of one Waxy Potato
 Onion1/4 of one Round Onion
 Green Onion
Vegan Tonkotsu Base
 300 ml Oat MilkOatly brand highly recommended
 100 ml Dashi Veggie Stock
 30 ml Vegan Shoyu Tare
Aroma Oil
 20 ml Shallot Oil
Recommended Toppings
 Roasted Tomatoes
 Fried Shallots
 Kikurage Wood Ear mushrooms
 Green Onion
 Spicy Bean sprouts
Make the Dashi Stock

Soak 15g of Konbu, 1 dried shiitake mushroom in 1.5L of water overnight in a small pot.


The next day, put the pot on the stove and bring the dashi up to 175 degrees Fahrenheit and hold at that temperature for 15-20 minutes.


Remove the konbu and shiitake and reserve 200ml of dashi stock to make the vegan shoyu tare.

Make the Dashi Veggie Stock

Add 1/4 of a waxy potato, 1/4 of a round onion, green onions and garlic to the remaining dashi stock. Simmer for 1 - 1.5 hours.


Remove all the vegetables from the dashi and your dashi veggie stock is done

Make the Vegan Tonkotsu Base Soup (1 serving)

Add 300ml of Oatmilk and 100ml of the dashi stock to a pot and heat up to 190 degrees Fahrenheit.

Bowl Assembly

Add 30ml of the Vegan Shoyu Tare and 20ml of fried shallot oil to a heated bowl.


Cook your noodles according to instructions


While noodles are cooking add 400ml of hot Vegan Tonkotsu Base Soup to the bowl


Strain noodles well of all excess water and add the noodles to the bowl. Recommended toppings are Roasted Tomatoes, Spicy Bean sprouts, Kikurage Wood ear mushrooms, Fried Shallots, Green Onions