I’ve made vegetarian ramen broth before but they usually aren’t as flavorful or rich as the ones I get at restaurants. How do restaurants achieve that taste? The only broth I’ve enjoyed that I made at home was this one from the foodie takes flight, it was absolutely incredible! However this is a more creamy/kind of heavy, and I am looking for a shio or shoyu style ramen- something that is typically served at restaurants for vegetarian ramen. I’d appreciate any recs!
by sugakookie123
4 Comments
Keep in mind 99% of restaurants use a lot of oil in absolutely everything and that’s why it tastes so “good”.
Sugar, salt, dairy, and oil is how restaurants achieve the “addiction high” happening in your brain. It keeps customers coming back.
If you want ramen broth with flavor I recommend caramelizing onions then adding sliced garlic and grated ginger. Next add celery and dried mushrooms along with water. Boil for 20 minutes at least and then strain the broth. Next add soy sauce, mirin or rice vinegar and some miso to the strained broth. The mushrooms and miso will give the broth umami flavor the caramelized onions and garlic will add depth.
caramelizing the veg first is a total game changer, that’s what i always miss when i get lazy. also a tiny splash of toasted sesame oil at the end does wonders
– dried and fresh mushrooms
– do NOT over cook it
– literally add MSG
– kombu
– soy sauce instead of salt
– whisk in a good spoon of tahini at the end to add some body and more rich texture