Jōichirō Special Rich Ramen

Ingredients

Method

1. Let’s make the “Buddhist” stock first

   1

   Put the kombu, shiitake mushrooms, and water in a pot. Let it sit for 30 minutes.

2. 2

   Turn the stove on to medium heat. When the water is just about to boil, remove the kombu. Let it boil for two minutes, and then remove from the heat and strain the stock.

3. Next, let’s prepare the toppings

   3

   Thinly slice the lotus root, leaving the skin on. Use a peeler to make thin strips of burdock. Fry in oil until crispy, and then sprinkle with rock salt.

4. 4

   Cut the carrot into sticks. Chop the turnip into bite-sized pieces. Heat the sesame oil in a frying pan and saute both until golden brown. Sprinkle with rock salt.

5. Now, let’s make the Teriyaki Tempeh

   5

   Cut the tempeh into chunks about 5cm wide. Sprinkle with the [A] ingredients, and then coat the chunks lightly with potato starch.

6. 6

   Heat sesame oil in a frying pan and saute the tempeh until it’s thoroughly cooked. Add soy sauce and mirin, making sure to coat the tempeh well.

7. Lastly, let’s make the broth

   7

   Put the miso, ginger, and garlic in a pot and sear lightly. Add the soymilk and “Buddhist” stock and stir until the miso is dissolved. Grate the ebi taro (or potato) into the pot and let it simmer for 5 minutes. Season with salt and pepper to taste.

8. 8

   Boil the ramen noodles in a separate pot, and then strain and shake off any excess water. Transfer the cooked ramen noodles to a bowl, and pour the broth on top. Top with the tempeh and the toppings you made. Drizzle with some chili oil, and you’re done!