Vegetarian Ankake Ramen

You’ll usually find ankake dishes at Chinese restaurants. Ankake means “covered with a starchy sauce”; cornstarch thickens up soups and turns them into rich sauces. This recipe can be made with any clear soup, but it works particularly well with the vegetarian clear soup.

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Course: Noodle

Cuisine: Japanese

Diet: Vegetarian

Keyword: ramen

CookingStyle: Boiling

Prep Time: 15

Cook Time: 19

Total Time: 34

Servings: bowls

Calories: 569kcal

Author: James Anderson

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Equipment

Ingredients

5 cups Vegetarian Clear Soup
4 teaspoons cornstarch dissolved in ½ cup water
½ cup Vegetarian Shoyu Tare
1⅓ pounds noodles fresh,such as Chukasuimen
1⅓ cups Green Vegetable Topping
12 to 16 pieces Menma
Negi

Instructions

In a medium saucepan, combine the soup and cornstarch-water mixture. Mix well. Heat over low heat for 5 minutes to thicken the soup, stirring constantly.
Add the shoyu tare to the soup and bring to a simmer over low heat.
With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place ⅓ cup of vegetables, 3 or 4 pieces of menma, and a sprinkle of negi neatly on the ramen. Serve immediately.

Video

Notes

Ankake-style soups tend to hold heat much more than thin soups, so be careful when slurping this one. Eat fewer noodles per bite, and slurp with more energy. If you’ve ever burned the roof of your mouth on a slice of hot pizza, noodle burns are far worse.
Soup: Mix equal parts unseasoned low-sodium vegetable broth and dashi broth. Japanese dashi powder to make broth can be found in the Asian foods section of many supermarkets or in Asian grocery stores or online. For a vegetarian version, find a dashi made from konbu and mushrooms.
Noodles: Use 3 ounces of dried ramen noodles per bowl, preferably the thin, straight style.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.