Pak Choi Ramen with Kombu

35 min
Serves 3

Homemade Pak Choi Ramen with Kombu


200g rice noodles (we use the GF version here, otherwise you can use any of your favorite noodles)

1 onion

3 cloves of  garlic

2cm ginger & more for garnish

1 medium carrot + more for garnish

2-3 kombu

1 cup shiitake (about 10pcs)

2 tablespoons miso paste

1 tablespoon tahini

1 tablespoon lemon grass

1 tablespoon raw honey

2-3 tablespoons rice vinegar

2 tablespoons olive oil

1 teaspoon chili oil (optional; not recommended for those who suffer with heartburn)


1L vegetable broth (or filtered water)

1 medium Pak choi

3 tablespoons pine nuts

½ bunch spring onion

Fresh coriander (for garnish)

2 teaspoons white sesame seeds (for garnish)



Chop onion and garlic finely, add to a preheated pot with olive oil and fry on low heat for 2-3 min.

Add finely chopped ginger and fry another 2-3 min, stirring constantly to avoid burning.

Add chopped shiitake, carrot, kombu, vegetable broth, miso, tahini, honey, salt, and rice vinegar. Then cover and simmer on low heat for about 30 min (ideally for longer if possible).

Once cooked, set aside.

On a dry pan, dry roast pine nuts on low heat for 3-4 mins, stirring frequently until lightly golden. Set aside to cool.

Wash Pak choi and cut into fourths. Add a pinch of olive oil and roast them for 2-3 mins on each side using the same pan we roasted pine nuts in, then set aside.

Cook noodles according to packaging – in our case, we cooked noodles for 8 min on low heat, in well-seasoned water, then drained it and set it aside.

Serving: use a large bowl, add ½ the noodles and top up with broth. Then, add 2 pieces of Pak choi, roasted pine nuts, carrot and ginger julienne, fresh coriander, chili oil (optional, see above), and sesame seeds.

Serve immediately.

This recipe serves 2-3 people.

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