Bol de Nouilles au Miso, Tofu Croustillant et Shiitakés
Photo : joannawielgosz / Pixabay
Un bol façon ramen au bouillon de kombu et shiitakés enrichi de miso, nouilles de sarrasin, tofu doré au sésame, pak choï, wakamé et piment frais.
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Make the broth
Put the water, kombu (dried seaweed) and dried shiitake in a pot. Leave them to soak for 20 minutes. Heat slowly. As soon as small bubbles appear, take out the kombu. Let the shiitake bubble gently. This simple broth is called dashi.
Prepare the mushrooms
Lift out the shiitake, slice them and discard the tough stalks. Keep the broth warm over a low heat.
Crisp the tofu
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Season the broth
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Cook the noodles and greens
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Assemble
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Make the broth
Put the water, kombu (dried seaweed) and dried shiitake in a pot. Leave them to soak for 20 minutes. Heat slowly. As soon as small bubbles appear, take out the kombu. Let the shiitake bubble gently. This simple broth is called dashi.
Prepare the mushrooms
Lift out the shiitake, slice them and discard the tough stalks. Keep the broth warm over a low heat.
Crisp the tofu
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the noodles and greens
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Assemble
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The Story Behind the Dish
Japan's Buddhist temple cuisine, shōjin ryōri, has made meat-free broths for centuries, replacing fish-based dashi with kombu seaweed and dried shiitake mushrooms. Miso, a fermented soybean paste, has seasoned Japanese food for well over a thousand years.
Miso ramen itself was born in Sapporo, Hokkaido, in the 1950s, and quickly spread across Japan. This bowl combines the two traditions: a temple-style vegan dashi with the rich, warming miso of a Sapporo noodle soup.
⭐ Why It's Famous
Kombu and shiitake deliver so much savoury depth that the broth needs no meat or fish at all — a perfect showcase for plant-based umami.
💡 Fun Fact
In 1908 the Japanese chemist Kikunae Ikeda identified umami — the 'fifth taste' — while studying the glutamate in kombu dashi.
Japan
43.06°N, 141.35°E
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