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 and dried shiitake in a large pot and let them soak for 20 minutes. Heat over medium-low until small bubbles appear, then remove the kombu. Simmer the shiitake gently for 15-20 minutes until soft and plump; this broth is called dashi.
- 1.5 litres water
- 10g kombu
- 20g dried shiitake
✅ C'est prêt quand : shiitake are soft and plump, broth smells fragrant
Prepare the mushrooms
Lift out the shiitake with a slotted spoon, slice them and discard the tough stalks. Keep the broth warm over low heat while you continue.
- 20g cooked shiitake
✅ C'est prêt quand : shiitake sliced, stalks removed
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 and dried shiitake in a large pot and let them soak for 20 minutes. Heat over medium-low until small bubbles appear, then remove the kombu. Simmer the shiitake gently for 15-20 minutes until soft and plump; this broth is called dashi.
- 1.5 litres water
- 10g kombu
- 20g dried shiitake
✅ C'est prêt quand : shiitake are soft and plump, broth smells fragrant
Prepare the mushrooms
Lift out the shiitake with a slotted spoon, slice them and discard the tough stalks. Keep the broth warm over low heat while you continue.
- 20g cooked shiitake
✅ C'est prêt quand : shiitake sliced, stalks removed
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
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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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