Japanese Chef's Secret: Why We Created the BEST Vegan Ramen in Kyoto for Meat-Lovers
Have you ever tried Vegan Ramen and thought, "It's healthy... but something is missing"?
You are not alone.
Many travelers in Japan find that while vegan food is beautiful, it often lacks the deep, rich punch that makes Japanese Ramen so famous.
Here is a secret:
We are not vegans.
We are Satoru and Akiko, local food lovers in Arashiyama. We love rich flavors, fresh fish, and hearty meals.
That is exactly why we were not satisfied with "ordinary" vegan ramen.
We didn't want to serve something that was just "good for vegan food.
" We wanted to create a bowl that would make even a hardcore meat-lover say,
"This is the best ramen I've ever had!"
Today, we want to share the story behind our "Secret Umami Broth."
The Challenge:
Creating "Kokumi" (Richness) without Meat
The biggest challenge in vegan cooking is replacing the fat and collagen found in pork or chicken bones.
This is what gives traditional Tonkotsu ramen its creamy, sticky richness (known in Japanese as Kokumi).
Simply boiling vegetables results in a light soup.
It's tasty, but not satisfying.
So, Satoru used his 30 years of culinary experience to find a solution.
Our Solution:
The "Triple Umami Layering" Technique
Instead of relying on one ingredient, we layer three different types of Japanese Umami to create a complex, deep flavor explosion.
1. RausuKombu (Kelp) from Hokkaido and Dried Shiitake Mushrooms:
When high-quality, thick kelp (glutamic acid) and dried shiitake mushrooms (guanylic acid) are soaked overnight and then simmered at low temperature, the synergistic effect greatly enhances the umami flavor of the broth.
2. Three types of Mushrooms and Tomato:
Tomatoes and three types of mushrooms are slowly simmered to create a soup with an exquisite balance of sourness and umami.
3. Kyoto Local Vegetables:
We slowly boiled onions, carrots, and local Kyoto veggies to bring out their natural sweetness and depth.
By layering these three types of soup in an exquisite balance, we created a soy sauce and miso ramen soup base.
Finally, 100% plant-based and healthy soup is completed by mixing in a special sauce called kaeshi and flavored oil.
"I can't believe this is Vegan!"
This is the reaction we hear often in our cooking class.
We have had guests who brought their non-vegan partners.
At first, the partners were skeptical. But after one sip of the soup, their eyes lit up.
"The most delicious ramen I've ever eaten!"
— This comment made us happier than anything.
Come Taste the Difference in Arashiyama
At Kyoto Green Cuisine, we don't just teach you a recipe. We teach you how to build flavor.
You will learn how to make this rich broth from scratch, along with crispy handmade Gyoza.
Don't settle for a light salad. Come to our home and experience a hearty, soul-warming Japanese feast that transcends dietary boundaries.
Ready to cook?
Reserve your spot in our Vegan Ramen & Gyoza Class here.