testing: vegetarian broth recipe from Just One Cookbook

Recipe by Just One Cookbook. Find the original recipe here

Thanks to Just One Cookbook, my first attempt at making vegetarian ramen was more successful than expected! This was a great recipe to kick off my journey of perfecting vegetarian ramen.

Here is what you will need for this recipe. I took close-ups of the miso and bean paste to make it easier to figure out which kind you’ll need.

For the miso, the author recommends Awase miso (red/white) or Koju miso. When in doubt, go with a lighter-colored miso. The lighter the color, the more mild the flavor will be. I went with a white miso–the lightest.

For the bean paste, I used the one pictured in the authors original post. Although she noted that the first two ingredients you should look for should be “fermented broad bean paste” and “soybean”, the ingredients read just soybeans and salt. I compared the sauce jar character for character and I am fairly certain the one pictured below is accurate. Whatever you do, I highly suggest choosing one without sugar in the ingredients. This ramen broth is on the sweet side as it is, and any added sugar will push it over the edge!

Ingredients for Vegetarian Ramen Recipe
Miso and Bean Paste
Miso and Bean Paste Ingredients
Like your ramen spicy? Check out my spicy vegetarian ramen post, which covers this recipe using spicy bean paste instead of plain bean paste.

Start by prepping your ingredients. Chop your aromatics, make your vegetarian dashi, and grind your sesame seeds. It doesn’t hurt to measure the bean paste and miso also.

Chopped Aromatics, Miso, and Bean Paste
Preparing Vegetarian Dashi
Ground Sesame Seeds

If you use the same soy milk I used (Silk Plain Unsweetened soy milk in a 32oz box) it doesn’t require any measuring. One of those boxes is pretty much exactly 4 cups, which is perfect if you’re making 4 servings.

4 Cups Soy Milk

Let’s get cooking!

Add your sesame oil and green onion/garlic/ginger to a pan. Cook until fragrant. Then add your bean paste and miso and stir up real good.

Cooking Aromatics
Add Bean Paste and Miso

Add the sake and mix. Then mix in the sesame seeds and soy sauce.

Add Sake
Add Ground Sesame Seed
Add Soy Sauce

Slowly mix in the soy milk. Once the soy milk is fully incorporated, add the dashi.

Add Soy Milk
Mix Broth

The broth is essentially complete! Give it a sip. Add white pepper and salt to taste.

You may notice the soup is a bit…chunky. I went ahead and gave it a little blend with a stick blender until the particles were a bit finer.

Chunks in Broth
Blending Broth
Perfect Ramen Broth Consistency

Now we’re talking! Ready to serve.

Vegetarian Ramen Broth Just One Cookbook

This a great broth recipe overall, although there are some aspects that could be improved.

The broth is quite sweet. I prefer more savory, “meaty” broths, although this is a pitfall of many existing vegetarian ramen recipes (and part of my motivation to start this journey in the first place!). I also feel it is a bit heavy on the sesame. This could be more accurately titled a “sesame miso ramen”. Not necessarily a bad thing, just not quite what I am aiming for.

That being said–we still inhaled it. If you decide to make this recipe, make more than one serving. You will wish you did! And feel free to make this broth a day ahead of time if you like. It saves really well.

recipe: Just One Cookbook’s vegetarian broth

Yield: 4 bowls


    For dashi:
  • 3 cups water
  • 4 1"x2" pieces of kombu
  • 4 dried shiitake mushrooms
  • For soup:
  • 4 Tbsp sesame seeds
  • 8 cloves garlic
  • 2" ginger
  • 4 green onions, sliced (white parts only)
  • 8 tsp sesame oil
  • 8 tsp bean paste
  • 8 tsp miso
  • 4 Tbsp sake
  • 4 cups or a 32oz box unsweetened plain soy milk
  • 2 cups dashi
  • 1 tsp salt (or to taste)
  • Hefty dash of white pepper


    View instructions and the full recipe at Just One Cookbook

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