Authentic home cooking from Japan, with US measurements. 
Vegetarian Ramen-Style Soup Pasta
Since this recipe doesn't use Chinese soup stock, it's perfect for vegetarians or anyone who doesn't like chicken broth!
Recipe background:
I once had tomato ramen at a Japanese restaurant and wished I could make it at home, but I couldn't find ramen noodles, so I used pasta instead. I made this with leftover veggies from my fridge.
Vegetarian Ramen-Style Soup Pasta
Since this recipe doesn't use Chinese soup stock, it's perfect for vegetarians or anyone who doesn't like chicken broth!
Recipe background:
I once had tomato ramen at a Japanese restaurant and wished I could make it at home, but I couldn't find ramen noodles, so I used pasta instead. I made this with leftover veggies from my fridge.
Open in Cookpad AppSteps
- 1
Bring a pot of water to a boil. Add a pinch of salt and the kombu dashi, then cook the pasta to your preferred doneness.
- 2
While the pasta cooks, prepare the toppings. Cut the tomato and onion into bite-sized pieces. Cut the tofu or fried tofu into bite-sized pieces as well.
- 3
When the pasta is still slightly firm in the center (about 5 minutes after starting to cook), add the tomato, onion, tofu or fried tofu, and all the seasonings.
- 4
Reduce the heat to medium-low and simmer for about 3 minutes, until the onion is cooked through. The pasta should be tender by now.
- 5
Transfer to a bowl, top with tororo kombu, a slice of cheese, and your favorite toppings. Enjoy!
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