Charred Corn & Chicory Vegan Shio Ramen
- gyozaborbcn
- May 3
- 2 min read
A bowl built on contrast, curiosity, and a little rebellion
There’s something special about creating a dish you didn’t expect to love.
This ramen started as an experiment. I wasn’t trying to reinvent anything. I just wanted to build a vegan shio ramen that felt complete. Not like a substitute, not like a compromise, but something that could stand on its own.
What came out of it surprised me.
At the heart of the bowl is a creamy broth made from white onion, potato, garlic, and soy milk. It’s soft, almost comforting, with a natural sweetness that wraps around your palate. The kind of broth that feels gentle at first… until you realize it has depth.
To give it structure, I paired it with a shio tare built on shiro tamari, layered with kombu and dried shiitake. Clean, but full of umami. The kind of seasoning that doesn’t shout, but holds everything together quietly.
But the true identity of this ramen lies in its contrast.
The first unexpected element was chicory. I don’t even normally eat chicory. But caramelized in the pan, something changes. The bitterness softens, the edges turn golden, and what’s left is this slightly bitter, slightly sweet note that cuts through the richness of the broth in a way that feels intentional.
Then came the corn.
Instead of scattering kernels, I sliced it into a sheet, keeping it attached just enough to hold its shape. Lightly torched and glazed with a touch of soy, it brings sweetness, a bit of char, and a visual presence that anchors the bowl.
Together, the chicory and corn create this push-and-pull: bitter and sweet, soft and charred. It keeps every bite interesting.
To finish, I layer in aroma and freshness. A drizzle of rayu for heat and a bright parsley oil that cuts through everything like a fresh breeze.
What I love about this ramen is that nothing is there by accident. Every element has a role: creamy, salty, sweet, bitter, spicy, and fresh.
It’s not about complexity for the sake of it. It’s about balance.
This isn’t on the menu yet. But when it does, I want it to be a bowl people don’t just eat…but remember.
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