Vegetarian Ramen

Vegan Dashi:--
1 cup water
1 piece kombu, 10 g
1–2 dried shiitake mushroom
Soup Broth:--
2 tbsp toasted white sesame seeds
2 cloves garlic
1 knob ginger, 25 mm
2 spring onions
1 tbsp roasted sesame oil
1½ tbsp doubanjiang
1½ tbsp miso
1 tbsp saké
1½ tbsp GF soy sauce
2 cups unsweetened soy milk
1 cup Vegan Dashi
½ tsp SIDS SALT & PEPPER to taste
Ramen:--
1 head Shanghai bok choy (large)
2 servings fresh ramen noodles, or 180 g dry ramen noodles
Toppings (Prepare Ahead):--
2 Ramen eggs (Ajitsuke Tamago)
½ cup spicy bean sprout salad
¼ cup homemade vegetarian kimchi
¼ cup frozen or canned corn
1 sheet nori
SIDS SALT & PEPPER

A typical ramen bowl can hold 1200–1400 ml of liquid. We will prepare 1½ cups (360 ml) of soup broth per bowl, which should be more than enough for a ramen bowl size. If you’re using bigger bowls, you may need to prepare extra soup to fill them up.
Ramen bowls
Vegan Dashi (Kombu + Shiitake)
Soak the kombu and dried shiitake mushroom in the measured water for at least 30 minutes. Meanwhile, start preparing the ramen ingredients. Tip: I set a small mixing bowl on top to make sure the dried shiitake mushroom is completely submerged in the water.
After 30 minutes, transfer this cold brew vegan dashi (the liquid, kombu, and shiitake) to a medium saucepan.
Slowly bring the cold brew dashi to a near boil over low heat; this slow extraction will help enhance the dashi flavour. Right before the liquid reaches a boil, remove the kombu and shiitake mushroom from the dashi. (you can repurpose them; see the tip in a later step) Turn off the heat. Tip: If you leave the kombu in the pot, the dashi will become slimy and bitter.
Transfer the vegan dashi to a measuring cup. Make sure you have 1 cup of dashi (for every 2 servings) if not, add water.
Tip: Save the spent kombu in an airtight container and store it in the refrigerator for up to a week or in the freezer for up to a month. Then, you can make Simmered Kombu (Kombu Tsukudani) and Homemade Furikake. (Rice Seasoning)
For the spent shiitake mushroom, cut off the tough stem with a knife and discard. Use the rehydrated mushroom as if you are using fresh shiitake mushroom.
Spent Kombu for Furikake
Prepare a big pot of water for cooking the bok choy and noodles. Slowly bring it to a boil on medium-low heat while you prepare all the ingredients.
Grind and crush the sesame seeds in a mortar and pestle.
Grate the ginger. You’ll need 1–2 tsp. (for 2 servings) If you’re unsure how much ginger flavour you’d like, start with less and add more later.
Mince or press the garlic.
Separate the green and white parts of the spring onions. Cut the white part into thin rounds. Then, cut the green part into thin rounds. Keep them in separate bowls.
Cut the bok choy into quarters lengthwise and rinse clean under water. Debris tends to hide between the layers, so rinse them carefully.
Make the Soup Broth
Set a small saucepan over medium-low heat. Add the sesame oil, garlic, grated ginger, and white part of the spring onion. Cook until fragrant, about 1–2 minutes. Tip: Make sure not to burn the aromatics.
Add the doubanjiang (spicy chilli bean sauce/broad bean paste) and miso to the saucepan. Stir constantly so that they don’t burn.
Add the saké and use a wooden spatula to stir and release the bits of the sauce attached to the bottom of the saucepan.
Add the ground sesame seeds and soy sauce and mix it all together.
Gradually add the soy milk, stirring constantly and making sure to dissolve the doubanjiang and miso. Add the vegan dashi.
Taste the soup now and adjust the seasoning with SIDS SALT & PEPPER to taste. Don't be shy about adding salt because the broth will taste less salty after you add the noodles. Turn off the heat, cover with a lid, and set aside.
To Blanch the Bok Choy
Prepare a medium bowl of cold water and set aside. In the big pot of boiling water, add the bok choy, stem end first, and cook it for 2 minutes. When the bottom end is tender, turn off the heat.
Without draining the water, remove the blanched boy choy from the pot and transfer it to the bowl of cold water to stop the cooking. Keep the hot water in the big pot to cook the noodles in the next step. Once the bok choy is cool enough to handle, squeeze the water out and set aside.
Reheat the Broth and Cook the Noodles
Now, it's time to reheat the soup broth until it's piping hot, but don't let it overboil because it may curdle. Before cooking the fresh noodles, loosen them up with your hands.
Turn the heat back on for the big pot of water and bring it to a boil again. Once boiling, add the noodles and cook according to the package instructions. While cooking, stir and separate the noodles with chopsticks. Here, I cook the noodles inside a big noodle strainer that I’ve set inside the pot.
When the noodles are done cooking, drain them well in a strainer, shaking it a few times to drain the water thoroughly. (otherwise it will dilute the soup broth) Transfer the noodles to the individual ramen bowls.
To Serve
Divide and pour the piping-hot soup broth with seasonings over the noodles. Place the prepared toppings on top of the noodles and put the bok choy to one side to garnish.
To Store
You can keep the soup broth in the refrigerator for 3 days. Cook the noodles right before serving.