Method
In a medium pot, heat sesame oil over medium heat. Add diced shallot and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
Add miso paste, black bean paste, and palm sugar to the pot. Stir well to combine with the shallot and garlic.
Pour in coconut milk and water. Stir until all ingredients are fully incorporated. Allow the broth to simmer gently over low heat for about 10-15 minutes, ensuring flavors meld together.
Season the broth with MSG or salt according to taste preference.
In a separate pot, bring water to a boil and cook ramen noodles according to package instructions. Drain and set aside.
While the noodles are cooking, prepare the protein. If using tofu, you can lightly pan-fry the cubes until golden brown. If using soya chunks, rehydrate them according to package instructions.
If using soft-boiled eggs, cook them for about 6-7 minutes in boiling water, then transfer to ice-cold water to stop the cooking process. Peel and slice them in half.
Once the noodles are cooked and the protein is ready, assemble the ramen bowls. Divide the cooked noodles and protein between two serving bowls.
Ladle the hot broth over the noodles and protein in each bowl.
Arrange the sliced shiitake mushrooms, bean sprouts, and soft-boiled egg halves on top of each bowl.
Garnish each bowl with sesame seeds and fried shallots.
Serve immediately and enjoy your delicious vegetarian ramen!
Note: Feel free to customize your ramen by adding additional toppings such as sliced green onions, nori seaweed, or a drizzle of chili oil according to your preference.
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