Vegan Shoyu Ramen

Name: Vegan Shoyu Ramen
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese, Asian
Ingredients: 1 tbsp sesame oil; 3 cloves garlic (minced); 1 inch ginger (grated or minced); 5 cups vegetable broth (or water (see notes)); 1 piece/sheet kombu (sliced into 2x2” pieces (see notes)); 4 dried shiitake mushrooms; 1 tbsp sake (or other rice wine); 2-3 tbsp soy sauce (, adjust to taste); 1 tsp dark soy sauce (optional); 2 tsp sugar; Salt (to taste); 150 g fresh mushrooms of choice (sliced (I used a mix of shiitake and oyster mushrooms)); 1 tsp sesame oil; 1 tbsp soy sauce; 2 1/2 tbsp brown sugar; 1/2 tbs sake (or mirin); 2 servings fresh ramen noodles (or dried ramen noodles, see notes); Mushroom “Char Siu” ( (recipe above)); Chopped green onions or scallions; Shiitake mushrooms and kombu ((from broth), sliced); Vegan “fish” cakes ((store-bought), sliced); Sesame seeds; Nori sheets ((I cut mine into rectangular pieces)); Japanese chilli oil (for spice (rayu))

Instructions

Prep:10minCook:30min

If you’re craving for some ramen, this easy Vegan Shoyu Ramen is sure to satisfy those cravings. Not only is it perfectly warm and hearty, but the clear broth is umami-packed from the kombu and mushrooms. This ramen is topped with some homemade “Char Siu” Mushrooms that I made using a mix of fresh shiitake and oyster mushrooms.

Updated at: Thu, 21 Nov 2024 08:52:02 GMT