Kelp Dashi Ramen Recipe
This umami-rich broth will make the base for some rave-worthy ramen and it's vegetarian! Smoked dulse, porcini mushrooms, and kombu kelp are simmered together to create a deep, savory flavor that perfectly complements the chewy ramen noodles. This recipe is not only delicious but also highly nutritious, as it contains essential minerals and vitamins found in the kelp and mushrooms. The smoked dulse adds a hint of smokiness to the broth, while the porcini mushrooms provide a meaty texture without using any animal products. Whether you're a vegetarian or simply looking to try something new, this Kelp Dashi Ramen recipe is sure to satisfy your taste buds.
2.5 oz Sugar Kelp or Kombu, whole leaf
1 oz Dried Porcini Mushrooms
5 quarts Cold Water
1/3 cup Smoked Dulse in a large steeping ball
2.5 oz Sake
3 tbsp Tamari or Soy Sauce
1 tbsp Agave Syrup or sweetener of choice
6 tbsp Barley or Rice Miso
8 oz Rice, Somen, or Udon Noodles
Ramen toppings of choice: Poached Egg, Tofu, Scallions, Avocado, Parsley or Cilantro, Bok Choy, Hot Sauce, Toasted Laver or other seaweed
Soak kelp and mushrooms in cold water for 4-5 hours or overnight.
Remove mushrooms and slice them thinly. (Reserve as a topping)
Bring water and kelp to a boil, then turn off the heat.
Add smoked dulse and let it steep for 10 minutes.
Remove kelp and dulse from the pot.
Add sake, tamari, agave, and miso, then bring to a boil.
Add noodles and cook until tender.
Strain noodles and divide them into six bowls.
If desired, poach eggs and cook bok choy in the broth.
Top the noodles with sliced mushrooms and drizzle with hot sauce.
Sprinkle with toasted sesame seeds, if desired.
Nutritional information includes a poached egg, tofu, avocado, and bok choy toppings (as pictured)
- Serving Size
- 983 g
- per serving
- 23 grams
- 8 grams
- 2.6 grams
- 14 grams
- 3.5 grams