Recipe notes
Source describes this as a vegetarian ramen built to mimic the richness of tonkotsu using tomato paste, dried shiitakes, kombu, soy sauce, and butter.
Quick recipe notes
Ingredients:
4 garlic cloves, thinly sliced, divided
1/4 cup plus 2 Tbsp. vegetable oil
1 Tbsp. black and/or white sesame seeds
1 Tbsp. gochugaru, or 1 1/2 tsp. crushed red pepper flakes
Kosher salt
4 scallions
1 2-inch piece ginger, peeled and thinly sliced
2 Tbsp. tomato paste
8 dried shiitake mushrooms
1 4x3-inch piece dried kombu
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. low-sodium soy sauce
4 baby bok choy, about 12 oz. total, quartered lengthwise
4 5-oz. packages fresh ramen noodles
Jammy eggs, toasted nori sheets, and/or cilantro, for serving, optional
Method:
Cook 1/4 cup vegetable oil with the sliced garlic until the garlic begins to turn golden.
Add sesame seeds and cook briefly, until the garlic is crisp and golden.
Transfer the garlic oil to a bowl, stir in gochugaru or crushed red pepper flakes, season with kosher salt, and reserve for serving.
Reserve the dark green scallion tops for serving, then chop the white and pale green parts.
Cook the chopped scallions and sliced ginger in the remaining vegetable oil until the scallions are charred in spots.
Add tomato paste and cook until it darkens slightly and begins to stick to the pot.
Add dried shiitake mushrooms, kombu, and 5 cups cold water; bring to a boil, remove from heat, and steep until the mushrooms soften.
Remove and discard the kombu.
Blend the broth solids with 1 or 2 ladlefuls of broth until smooth, then stir the puree back into the pot.
Bring the broth to a simmer, whisk in butter one piece at a time, then stir in soy sauce and season to taste.
Cook the bok choy in boiling water until bright green and tender, then remove to a plate.
Cook the ramen noodles according to package directions, drain, and divide among bowls.
Ladle broth over the noodles and top with bok choy, reserved scallion greens, garlic chile oil, and optional jammy eggs, toasted nori, or cilantro.
