
By thefoodietakesflight.com
Vegan Shoyu Ramen
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, 27 Mar 2025 20:43:49 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
62
High
Nutrition per serving
Calories846 kcal (42%)
Total Fat26.1 g (37%)
Carbs134.5 g (52%)
Sugars25.3 g (28%)
Protein26.4 g (53%)
Sodium4849.6 mg (242%)
Fiber21.6 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1 Tbspsesame oil

3cloves garlic
minced

1 inchginger
grated or minced

5 cupsvegetable broth
or water

1 piecekombu
sliced into 2x2” pieces

4dried shiitake mushrooms

1 Tbspsake
or other rice wine

2 Tbspsoy sauce
adjust to taste

1 tspdark soy sauce
optional

2 tspsugar

salt
to taste

150gfresh mushrooms
of choice, sliced, I used a mix of shiitake and oyster mushrooms

1 tspsesame oil

1 Tbspsoy sauce

2 ½ Tbspbrown sugar

½ Tbssake
or mirin

2 servingsfresh ramen noodles
or dried ramen noodles

green onions
Chopped, or scallions

Shiitake mushrooms
from broth, sliced

kombu

vegan fish cakes
store-bought, sliced

sesame seeds

Nori sheets
I cut mine into rectangular pieces

Japanese chilli oil
for spice, rayu
Instructions
View on thefoodietakesflight.com
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Notes
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