Yuzu Coconut Cream Vegan Ramen (UZU-Inspired)
Elegant, velvety, and citrus-kissed with a minimalist Tokyo twist
Ingredients (Serves 2)
Broth Base:
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 tablespoon white miso paste
- 2 cups vegetable broth
- 1 cup unsweetened coconut milk (full-fat for creaminess)
- 1 teaspoon soy sauce
- 1–2 teaspoons yuzu juice + 1/2 teaspoon zest
- Pinch of black pepper
- Optional: pinch of white pepper for depth
Toppings (match visual style):
- Lightly steamed broccoli florets
- Cherry tomato (blistered or raw for contrast)
- Thinly sliced pickled onions or radish
- Red chili threads (Ito Togarashi) for garnish
- Few drops of chili oil or yuzu kosho oil
- Optional: dusting of black sesame or shiitake powder
Noodles:
- 200g ramen noodles (choose fresh if available, or gluten-free if needed)
Instructions
- Sauté aromatics:In a pot, heat sesame oil. Add garlic and ginger. Sauté 1–2 minutes.
- Build the broth:Add miso paste and stir well. Slowly add vegetable broth while whisking. Add coconut milk, soy sauce, and yuzu juice + zest. Simmer gently for 10 minutes. Do not boil.
- Cook noodles:Prepare ramen noodles as directed. Drain and set aside.
- Assemble your bowl:Place noodles in bowl. Ladle over the creamy, frothy yuzu-miso-coconut broth.
- Top artfully:Arrange broccoli florets and a single cherry tomato. Add thin pickled onions or radish. Drizzle with chili oil or yuzu oil. Sprinkle with black pepper or mushroom dust. Finish with a nest of chili threads.
Serving Notes
- Serve in a wide bowl with a shallow base for that elegant look.
- Consider blending the broth with a stick blender right before serving to get that creamy foam on top—just like in your photo!
