There are four components to every ramen bowl: stock, tare (concentrated flavor component), noodles and flavored oil.

STOCK

-For the stock, you can make a simple vegetable stock with onions, carrots, leeks, kombu, shiitake, garlic and ginger. If you want to make a quick meal at home, use vegetable broth and simmer with dashi, garlic and ginger.

—2 medium onions, halved

—4 medium carrots, chopped

—1 garlic bulb, halved

—120g ginger

—150g dried shiitake mushrooms

—1 strip kombu seaweed 

Simmer 1.5-2 hours.

SHOYU-MISO TARE

-Most of the flavor from the ramen comes from the tare. Soy sauce, ginger, garlic, miso and sugar. Tare needs to be aged at least 1 week for more depth.

—1/4 cup soy sauce

—2 Tbsp mirin

—2 Tbsp sake

—4 Tbsp miso

—6 Tbsp sesame paste

NOODLES

-We recommend buying fresh noodles from your local Asian grocery store and cook them as instructed on the package.

FLAVORED OIL

-Confit some garlic to make garlic oil and drizzle on top!

In order to get a creamy flavorful broth, we add soy milk, sesame paste, salt and soy sauce.

Components of a Bowl

300 ml soy milk

100 ml veggie stock

30 ml tare

20 ml garlic oil

Toppings

For the toppings you can use any of your favorite vegetables. Roasted oyster mushrooms gives nice texture and flavor, canned corn is another classic addition to Japanese Ramen and lastly, toasted nori helps round it out!