From The Pumpkin Patch

Does anyone else crave ramen on a regular basis?

I particularly love it on a chilly autumn evening, after a long walk in the woods near our house. There’s something about the combination of noodles, nourishing broth and that distinctive umami flavour that’s guaranteed to put me in a cosy mood.

There are four main varieties of ramen which are distinguished by their base flavour: shio (salt-based), tonkatsu (pork-based), miso (soybean-based) and shoyu (soy sauce-based).

I was surprised to learn that this staple dish didn’t actually originate in Japan – it was introduced by the Chinese, and was originally known as shina soba.

A cheap and relatively filling dish, ramen became popular with salary men who needed to grab a quick bite to eat after a long day’s work. It wasn’t just reserved for students and single men, however – middle class families enjoyed ramen as a nutritious meal on a regular basis.

These days, it’s seen as an ultra-trendy dish loved all around the globe.

For a more in-depth look at the history of ramen, this article is a great read.

Now that you know more than you’ve ever wanted to know about this signature Japanese dish, let’s move on to my favourite homemade ramen recipes.

It can be almost impossible to find vegetarian ramen in Japan, as the broth in most restaurants is traditionally made with pork. I eat pretty much anything while travelling, but back home I do my best to avoid red meat as much as possible.

I have to admit, however, that one of the best bowls of ramen I’ve ever eaten was entirely pork-based and recommended by a lovely Japanese man that we met on a train in Sendai.

The below recipes are either vegetarian or can be made vegetarian with a few simple ingredient swaps. I always recommend Namiko of Just One Cookbook‘s recipes, as she is Japanese and goes into detail about the history and ingredients behind each dish.

Spicy Vegetarian Ramen

This recipe for Spicy Vegetarian Ramen by Just One Cookbook is a staple in my kitchen.

It’s so easy to make and is absolutely delicious – the key is to use high-quality ingredients, particularly the ramen noodles. I also switch out the chilli bean sauce for gochujang, as I love the rich and spicy flavour it adds to the broth.

Miso Ramen

I haven’t tried Just One Cookbook‘s recipe for Miso Ramen yet, but it’s definitely on my to-cook list this winter.

Miso ramen is so rich and savoury, and I can only imagine how delicious the homemade version tastes. It’s also a great opportunity to perfect my ramen egg technique!

Soupless Ramen (Mazemen)

For those days when you need your ramen fix but the weather is just too warm, try this Soupless Ramen by Just One Cookbook.

I’ve made this dish many times during the summer months, using plant-based mince to make it vegetarian. It’s such a flavourful yet simple meal – you won’t even miss the broth!

The Japanese believe that slurping your noodles actually enhances the flavour of the meal, and after giving it a try I have to agree. It was a bit of a culture shock for me when I first arrived in Japan to hear everyone eating so loudly, but I quickly got used to it.

You don’t need to book a plane ticket and travel around the globe to try the best ramen – with a little effort you can create an authentic, delicious dish right here in your own kitchen.