I highly recommend getting NON-SPICY doubanjiang (bean paste) that I mentioned in this post (https://www.justonecookbook.com/doubanjiang-chili-bean-paste/). Can I substitute Korean gochujang sauce for chili bean sauce? If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Hi Nami, Can the ramen stock including the soy milk be frozen and used for another meal? So delish and comforting! Hi Christine! how can i make early and store it? Thank you very much for sharing it! I didn’t have Chili Bean Paste so I substituted it with Chili Bean Curd instead. Five stars (and many many thanks)! Stir constantly so that they don’t burn. It’s all aromatics and extra layer of flavors. It’s a keeper! I don’t… Are you still interested in making vegetarian or regular broth? . And the suggestion of adding a tablespoon or so of miso makes it even better. In the end I had to transfer it to the stove and continued cooking there. I tried your Sukiyaki recipe last night and it was so delicious! Next time I’ll replace half the soy milk with some vegetable stock. However, English names might have “Sauce” on one jar and “Paste” on the other, or “Bean Paste” on one jar and “Broad Bean Paste” on the other. Hmmm.. do you mean leftover or just brand new stock? Estou esperando ansiosamente as receitas da 2ª temporada de “Midnight Diner: Tokyo Stories”, Muito obrigado por suas amáveis palavras. It’s the taste that is different, and I can’t see how it’d taste like with regular milk… If you have tried regular tonkotsu ramen, and want to imitate that flavor and texture of the soup, I still recommend soy milk. Thanks for the amazing recipe! If you want to stick with the traditional ramen toppings, I recommend: However, feel free to enjoy your ramen with what you have on hand. This is real-deal ramen that is worthy to make. But I realised when I was making it that the “dashi” referred to the mushroom/kelp broth. I’m so happy to hear you enjoy this recipe. We don’t have to use chopsticks (although we sometimes do it). And you went to Mamezen! Thank you for writing! And it’s so quick and easy to whip up from my items in the fridge! Do you mean the chili bean paste? Thank you so much for trying this recipe! I made your vegetarian ramen recipe tonight and it was delicious, in fact my wife said it’s better than the restaurant and I might have to agree. You can omit scallion, garlic, and sake. I had to show them the native script, so thanks for posting all that! Thanks so much for your kind feedback. . You could add more dashi if needed (depends on how much evaporated you might need to add more). What would be causing a subtle sweetness to the ramen? It’s super flavorful and creamy! It really is amazing how the broth tastes like a real tonkotsu (pork bone broth). We’re so glad to hear you enjoyed this Ramen with your extra touch! Aww thank you for your kind feedback. THis is the best vegan ramen I’ve ever had-in home or out!! Then add the mushrooms, greens, peppers, and green onions to cook in the broth. Topped it with tofu, bok choy, spiralised carrots, shiitake and a ramen egg. I’m glad to hear the storms didn’t hit you. Hope this recipe will satisfy you and you enjoy it as much as we did. It’s so difficult to find tasty vegetarian recipes of Japanese dishes. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve … But it’s probably not as good as Mitsuwa or Nijiya. Great! Yay!! I made this ramen by substituting a ton of stuff – I had almost all the base ingredients, but i substituted 2% milk for the soy milk, rice vinegar instead of sake, canola oil instead of sesame oil, dried chives instead of scallions, and sriracha/chili flakes instead of the bean paste. 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