Vegetarians might have a hard time trying to find in Japan a meatless version of ramen, which is often made with pork or chicken broth. YUCa, a home cooking chef, welcomed me into her house and taught me a delicious vegetarian ramen recipe.
YUCa offers many types of cooking classes in Tokyo, in English, including traditional versions of ramen.
For more information, check her website: http://yjc.tokyo/.
10g dried kelp (kombu)
10g shiitake mushrooms
10g shiitake mushrooms (used for dashi)
1/4 (5cm) of a carrot
1/4 (10cm) of spring onion
1tbsp (15ml) sesame oil
Thinly sliced spring onion (shiraga negi)
Bamboo shoots (menma)
Baby corn Nori seaweed