The Vegan Ramen

Ramen traces its origins to Chinese wheat noodle soups brought to Japan during the Meiji era, gradually transforming into a distinctly Japanese dish with regional variations from Hokkaido to Kyushu.

Traditional ramen relies heavily on animal-based tonkotsu or chicken broths, yet the vegan interpretation draws inspiration from shojin ryori, the Buddhist temple cuisine that has utilised kombu and dried mushrooms for centuries to create complex umami without meat.

This contemporary plant-based version honours those monastic traditions while embracing modern Tokyo-style presentation, offering a clear, aromatic broth that showcases the deep savoury qualities of shiitake and kombu. The addition of miso and mirin connects it to broader Japanese culinary practices, creating a bowl that respects heritage whilst serving current dietary needs. ■

See the full recipe for The Vegan Ramen