Sarah Baldwin Of Joy Restaurant Shares Her Simple Vegetarian Ramen Recipe
Winter warmer
By Natalie McGowan | 2nd June 2025Sarah Baldwin — the chef and owner behind Joy, Fortitude Valley’s acclaimed 10-seat fine diner known for its intimate and immersive experience — shares her take on a simple yet soul-soothing vegetarian ramen.
“I make this a couple of times a week – usually on the days I want the house to smell like something nourishing is on its way, without needing to go shopping or put in too much effort. Once you’ve stocked up on these ingredients, you’ll have enough on hand to make it whenever the craving hits” – Sarah
SARAH JOY’S SIMPLE VEGETARIAN RAMEN
Serves 2
INGREDIENTS
Broth:
2g dried porcini
2g dried shiitake
5g white pepper
3 garlic cloves, smashed or halved
3cm piece of ginger, peeled and chunked
30g soy sauce
20g sesame oil
90g miso paste
1L vegetable stock
Noodles & vegetables:
150g dried ramen noodles
1 bunch bok choy
Egg:
1egg
30ml white vinegar
Tofu:
250g firm or marinated tofu
Sesame oil (for frying)
To serve:
Nori sheet
Toasted sesame seeds
METHOD
Boiled egg:
1. Add vinegar to a small pot of water and bring to a boil.
2. Gently lower in the egg and boil for 6½ minutes.
3. Remove and run under cold water until cool enough to touch.
4. Crack the shell by rolling it gently on a hard surface and peel.
5. Slice in half with a wet knife, season the yolk with salt and cracked pepper.
6. Set aside for assembly.
Tofu:
7. Heat your fry pan, then add sesame oil (in that order so it doesn’t burn).
8. Pan-fry the tofu until golden and crispy on all sides.
9. Slice into 1cm pieces and set aside.
Broth:
10. In a medium/large pot, combine the vegetable stock, dried porcini, shiitake, garlic, ginger, white pepper, soy sauce, sesame oil, and miso paste.
11. Bring to a boil – this helps everything emulsify, especially the sesame oil, which gives it that cloudy, rich look and feel.
12. Boil for 5-6 minutes, then simmer for 25 minutes.
13. Strain into a bowl or spare pot, then return to the original pot and keep warm on low until ready to serve.
Bok choy & noodles:
14. Bring a medium/large pot of water to a boil.
15. Quickly blanch the bok choy, then set aside.
16. Using the same water, boil the noodles for about 2½ minutes.
17. Strain and toss with a little sesame oil to prevent clumping.
To finish:
18. Place noodles into your bowl.
19. Add bok choy, tofu slices, and egg halves.
20. Pour hot broth over everything.
21. Garnish with nori and toasted sesame seeds.
Photography: Lauren Hooper
