Always vegetarian, often vegan

Ramen, Japanese noodlesoup

Ramen is a Japanese noodle soup with all kinds of toppings. Our version contains spring onions, shitakes, egg and bean sprouts, but feel free to vary with pak choi, chestnut mushrooms and the like. Nice to eat with chopsticks.

Ramen soup

On our previous visit to the Netherlands we tasted Ramen, a Japanese noodle soup, for the first time. And we were sold. You do need some special ingredients for this recipe, but the taste is well worth it.
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: Japanese
Keyword: garlic, gedroogde shitakes, kombu, mirrin, spring onions
Yield: 2 people


Dashi oftewel de bouillon

  • 10 gr kombu
  • 20 gr dehydrated shitakes
  • 1/2 liter vegetable stock
  • 2 tea spoons grated gingerroot
  • 2 table spoons mirrin
  • 1 clove garlic
  • 1 tablespoon sesame oil
  • 3 tablespoons salted soy sauce


  • 4 spring onions
  • 1 carrot
  • 1 handfull bean sprouts
  • 150 gr udon noodles
  • 2 teaspoons black sesame seeds



  • Make 1/2 liter of vegetable stock, with a vegetable stock tablet
  • Add the kombu and the dried shitakes to the stock and let it steep for at least 20 minutes.
  • Heat the sesame oil in a pan and add the grated ginger root and the finely chopped garlic. After a few minutes, add the mirrin and the salty soy sauce.
  • Remove the kombu from the dashi and finely chop the dried shitakes.
  • Now add the dashi to the pan with ginger and garlic.
  • Bring to a boil and season with salt and pepper.
  • Now cut the fresh shitakes into slices and add to the stock.
  • Hard boil the egg for 8 minutes.
  • Cut the spring onions, grate the carrot and add both to the stock
  • Now add the udon noodles and cook until they are cooked. Follow the instructions for use.
  • Serve in a large soup bowl, garnish with egg and bean sprouts.