Vegetarian Ramen

Vegetarian Ramen

Uni Restaurant


For the onion purée

  • 1 Tablespoon  unsalted butter
  • onions, chopped

For the noodles

  • onions, halved
  • 1 Cup  sake
  • 1 1/2  gallons water
  • cloves garlic
  •   One 4-inch piece ginger
  • carrots, chopped
  • apples, chopped
  • bunches scallions, chopped
  • leek, quartered
  • celery, chopped
  •   One 10-inch piece kombu
  •   Two 8-ounce bags dried shiitake mushrooms
  • star anise
  • 1 Cup  Parmesan rinds
  • 1 Cup  chopped fresh mushrooms
  •   Twelve 3-ounce packages ramen noodles
  •   Soy sauce, to taste
  •   Miso, to taste

Here's a really delicious take on ramen of the vegetarian variety! This is served as part of a special menu late nights Thursday through Saturday at Uni Restaurant in Boston, and is part of a "Japanese izakaya" menu that also features pork buns and fried chicken.

Click here to see 4 Twists on Ramen.


For the onion purée

Melt the butter over low heat in a large sauté pan. Add the onions and cook so that the onions soften but do not brown at all. Once softened, about 20 minutes, transfer to a blender and purée until smooth.

For the noodles

Burn the onion halves in a stockpot. Deglaze with the sake. Add the remaining ingredients except for the noodles, soy sauce, and miso and bring to a boil. Remove the kombu. Simmer for 1-2 hours over low heat.

Meanwhile, bring a large pot of water to a boil and boil the noodles according to the package directions. Drain. Strain the stock and add soy sauce, miso, and onion purée, to taste, followed by the noodles. Top with vegetables of your choice.

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