New York I ❤ You Ramen | @UmamiFromScratch – Vite Ramen

New York I ❤ You Ramen | @UmamiFromScratch


"A love letter to my favorite place in the whole wide world, through a dish that’s integral in my four year love-affair with this charming city!" -@umamifromscratch

Prep time (including ramen eggs): 15-20 mins
Wait time: 1 hour
Cook time: 20-25 mins

(2 servings)


Noodles and extras

  • 2 bricks of Naked Noods OR 250g of Dry Ramen Noodles
  • 3-4 Ramen Eggs
  • 6 Roasted Nori Sheets (packaged)
  • 2 tsp Toasted Black Seasame Seeds
  • Shichimi Togarashi (optional)


Combine everything & keep it aside for an hour.

  • Two 2” x 2” pieces of Kombu
  • 10g Dried Shiitake Mushrooms
  • 500ml Warm Water

Umami Sesame

Toast everything for 2-3 mins and grind into fine powder.

  • 1 tbsp White Seasame Seeds
  • 2tsb Chile Flakes


  • 1.5 tbsp Toasted Sesame Oil
  • 15g Ginger, Pounded
  • 5 Garlic Cloves, Minced
  • Full Qty. of Umami Sesame
  • 1 tbsp Tomato Paste
  • 1.5 tbsp Doubanjiang (Spicy Broad Bean Paste mostly used in Chinese cooking)
  • 2 tbsp Soy Sauce
  • 2 tbsp Mirin
  • 2 tbsp White Miso
  • 750 Unsweetened Soy Milk, room temp

*more or less to taste


  • 3 Scallions, cut into long 3cm pieces
  • 55g Steamed/Boiled Corn Kernels
  • 12 Cherry Tomatoes
  • 1.5 tsp Toasted Sesame Oil
  • 2 tsp Dark Soy Sauce
  • 1 tsp Mirin


Make sure to prepare the Dashi & Umami Sesame beforehand.

  1. Heat up a skillet with 1tbsp of oil on high. Once slightly smoking, add scallions and char for 2 mins. Add corn & cook until both scallions and corn have light brown char on them.

  2. Transfer both to a small bowl, and add tomatoes to skillet on high, & char until each of them is bursting & slightly jammy (about 6-7 mins).

  3. Combine toppings with remaining ingredients & set to the side.

To make the broth:

  1. Combine the first 4 broth ingredients in a deep-bottomed pot and cook on medium heat for about 4 minutes.

  2. Reduce the heat to low, and add the next 3 ingredients sequentially at 1 min interval & cook for 5 mins in total.

  3. Deglaze using soy sauce for 1 min then once soy is slightly absorbed into the base, deglaze using mirin for 1 more min.

  4. Now remove kombu sheets (it will be slimy) and transfer dashi into the pot. Once lightly simmering, add 1 tbsp miso by slowly dissolving it into broth.

  5. Now add the soy milk & keep stirring while it cooks for 2 mins. Add remaining miso by slowly dissolving in broth & turn off the heat

Make the noodles:

  1. Place noodle block in 2 cups boiling water and let cook for 3-4 minutes. Adjust time as needed!


  1. Divide cooked noodles into bowls. Ladle in broth, add the toppings with a ramen egg & Nori Sheets. 

  2. Finish with some chopped scallion greens, sesame seeds & a dash of shichimi.


Thank you to Divs for letting us share her recipe! Be sure to check out her Instagram profile:

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