
Vegetarian Ramen (Video) 豆乳味噌ラーメン
Creamy soy milk and miso broth ramen topped with blanched bok choy and your choice of garnishes for a satisfying bowl.
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Creamy soy milk and miso broth ramen topped with blanched bok choy and your choice of garnishes for a satisfying bowl.

Crisp cabbage tossed in sesame oil and garlic with umami seasoning, an addictive izakaya-style side that comes together instantly.

Chewy kabocha dumplings pan-fried until golden and glazed with a sweet and savory mitarashi sauce.

A quick medley of three varieties of mushrooms sautéed in fragrant butter and soy sauce. Perfect as a simple side dish with minimal effort.

A fish-shaped cake filled with sweet red bean paste, crispy outside and warm inside. A beloved Japanese street snack that's fun and rewarding to make at home.

Takikomi gohan with fresh corn and butter-soy sauce, cooked entirely in a rice cooker for a fragrant, naturally sweet side dish.

Tender burdock root and carrot braised in a lightly sweet soy glaze with sesame and a hit of red pepper. Traditional, earthy-flavored side dish.

Japanese eggplant braised in savory dashi broth, typically served chilled as a refreshing side.

Deep-fried eggplant soaked in savory dashi broth with ginger and daikon garnish. A delicious vegetarian side dish with crispy exterior and tender interior.

Seaweed cooked down into a savory paste for use as a rice topping or seasoning.

Chilled soba noodles with honey sesame dressing, easily customizable with fresh vegetables and proteins for a light lunch.

Simple four-ingredient sponge cake that is fluffy and soft, perfect with tea.

Crisp green beans dressed in creamy mashed tofu with nutty sesame and white miso. Vegan-friendly and ready in 20 minutes.

Pan-fried eggplant glazed in a sweet teriyaki sauce, a simple and fast vegetable side dish.

Young ginger sliced thin, blanched, and preserved in sweet-vinegar brine that turns pale pink; essential for cleansing the palate with sushi.

Mixed vegetables dipped in a simple batter and deep-fried until golden brown.

Tender kabocha squash braised in a sweet and savory dashi broth, absorbing umami flavors as it cools.

Japanese-style spaghetti crowned with sticky fermented natto, creamy poached egg, crispy nori, and herbs.

A fluffy, protein-rich okonomiyaki made with tofu instead of flour, crispy on the outside and pillowy inside when topped with sauce and mayo.

Crispy pan-fried tofu in a glossy savory-sweet teriyaki glaze, topped with nori, sesame, green onion, and pickled ginger for a simple protein dish.

Whole tomatoes marinated in shiro-dashi broth, a light and refreshing cold side dish ideal for summer that improves overnight.

Quick pickled eggplant with a simple vinegar dressing, ready to enjoy as a tangy side dish in minutes.

Silky smooth corn bisque made with fresh corn and potato, finished with crispy croutons and fresh parsley.

Colorful fruit layered with whipped cream between soft Japanese milk bread. Chill and compress before slicing for Instagram-worthy cross-sections.

Luxurious green tea chocolate squares with a silky truffle-like texture that melt on the tongue, dusted with matcha powder.

A hearty vegetarian miso soup loaded with sweet kabocha squash and umami mushrooms. Finished with toasted sesame seeds for nutty flavor.

Rice cooked with mushrooms and seasonings in the rice cooker for an easy one-pot meal.

Simple soup combining dashi broth with root vegetables, cabbage and green onions, finished with miso.

Buckwheat noodles in a thick mushroom sauce made with shiitake, shimeji, and maitake mushrooms.

Delicate chewy mochi pockets filled with sweetened bean paste and fresh fruit.

Soft sweet potato and apple simmered with lemon. A traditional Japanese side that doubles as dessert.

Pan-fried eggplant rounds with sweet miso glaze and sesame seeds, crispy and umami-rich.

Crisp cabbage and cucumber brined in salt with kombu seaweed and chili for a tangy, refreshing Japanese side dish ready in hours.

A homemade Japanese vegetable curry with a mild, creamy sauce similar to store-bought curry roux served over rice.

A traditional Japanese preparation of tofu and vegetables coated in sweet and savory miso glaze. Three different cooking techniques showcase beautiful textures and flavors.

Japanese roasted sweet potatoes with a naturally sweet, creamy interior that becomes buttery soft when baked. A simple, wholesome dessert.
Pan-fried chicken and tofu patties (tsukune) brushed with sweet-savory soy-mirin glaze, lighter and fluffier than traditional versions.

Stir-fry eggplant and shishito peppers in a savory miso-mirin glaze until tender and glossy.

Simple miso soup made with vegetable broth and fresh seasonal vegetables, quick and comforting.

Tender steamed broccoli tossed in nutty sesame-soy sauce with crushed sesame seeds.

Buttery ice-box cookies with umami-rich miso paste creating a sweet-savory flavor combination. A simple dough that delivers surprising depth with each bite.

Creamy potato and vegetable croquettes, breaded and deep-fried until golden.
Quick Japanese cucumber salad dressed with salty umeboshi plum paste and soy sauce.
A light broth combining miso, vegetables, and silky tofu with creamy soy milk.

Fresh corn lightly boiled then grilled and brushed with a glaze of soy sauce and mirin until caramelized.

A simple miso soup with silky tofu and crispy seaweed. A classic comfort bowl ready in minutes.

Aromatic miso soup with sautéed mushrooms and silken tofu, enriched with sesame oil for a comforting, everyday meal.

Eggplant baked and broiled until caramelized and tender, glazed in savory miso. A satisfying vegan-friendly side dish.

Blanched spinach tossed with a rich ground sesame sauce that's nutty and slightly sweet, a classic Japanese side.

Cold buckwheat noodles tossed with fresh vegetables and a tangy sesame-soy dressing, perfect for warm weather.

Julienned daikon radish and carrot pickled in vinegar with sugar, creating a crisp and bright tangy side dish.

Julienned burdock root and carrot stir-fried in sesame oil until crispy and glossy with sweet-savory soy seasoning and sesame seeds.

Crisp cucumber slices tossed in a tangy rice vinegar dressing with sesame seeds. A refreshing, light accompaniment.

Thin slices of seasonal vegetables dipped in a light batter and deep-fried until golden and crispy, served with a savory dipping sauce.

One-pot vegetable and tofu dish with savory sesame-miso broth that can be made vegan by swapping butter and pork.

Sweet, creamy rice drink naturally fermented with koji for probiotic goodness, served hot or chilled as a refreshing and nutritious beverage.

Tender and fluffy baked sweet potatoes, a simple natural snack or side dish with minimal preparation.

A light side dish of smashed cucumbers coated in a sesame-soy dressing with garlic and ginger.

A silky and naturally sweet corn soup made by simmering corn and blending it with soy milk for creaminess.

Thinly sliced cucumbers pickled in a sweet and tangy brine for a refreshing palate cleanser.

Tender daikon radish slices cooked in a savory soy broth until they absorb all the flavors, perfect served after an overnight chill.

Silken tofu and wakame in kombu dashi for an authentic, quick miso soup.

A quick one-pan stir-fry with seasoned rice, tofu, edamame, and hijiki seaweed finished in sesame oil.

A refreshing chilled cucumber spiral snack inspired by Japanese summer festival food stalls, served cold with a simple marinade.

Assorted vegetables coated in delicate batter and deep-fried until golden create crispy, airy tempura served with warm dipping sauce.

A simple but flavorful Japanese spinach salad tossed with a creamy sesame dressing made from ground sesame seeds.

Tender kabocha simmered in soy sauce and mirin, a classic Japanese side dish.

Pan-fried udon noodles combined with stir-fried vegetables and coated in a light savory sauce.

Battered eggplant slices fried until crispy golden and dipped in savory mentsuyu sauce.

Traditional cucumber sushi rolls with a refreshing crunch, one of the most straightforward sushi varieties to prepare.

A warming broth with soft-cooked eggs and vegetables in a miso base.

Japanese stir-fried noodles with cabbage, sprouts, and soy curls tossed in a savory brown sauce.