Vegan Shoyu Ramen Recipes

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VEGAN SHOYU RAMEN



Vegan Shoyu Ramen image

Vegan Shoyu Ramen has a rich soy-sauce-based broth accented by sesame oil and black pepper. It's easy to make and versatile with different toppings.

Provided by Thomas

Categories     Dinner

Number Of Ingredients 12

2 servings fresh ramen noodles
6 cups vegetable broth
2 dried shiitake mushrooms
1 piece dried kombu seaweed (4x4 inches / 10x10 centimeters)
1/2 cup dried mushrooms (assorted)
3 1/2 Tablespoons soy sauce
1 Tablespoon toasted sesame oil
Black pepper (to taste)
6 ounces fresh mushrooms (sliced (170 grams))
2 cups shredded kale (see note)
Menma
1 green onion (chopped finely)

Steps:

  • Combine the vegetable broth, dried shiitake mushrooms, kombu, and dried assorted mushrooms in a medium-sized pot. Bring to a simmer over medium-high heat, cover, and reduce to low. Simmer for at least 20 minutes to infuse the flavors of the mushrooms and seaweed.
  • While the broth is simmering, prepare the noodles and toppings in a separate pot. Cook the noodles according to the instructions - they should be just cooked and still quite chewy. They will continue to soften once served. When the noodles are ready, remove them from the water and set them aside.
  • If you are using the toppings suggested here, you can use the noodle-boiling water to blanch the fresh mushrooms and kale. The mushrooms will take 2-3 minutes (cook until tender) and the kale 1-2 minutes (cook until bright green).
  • Right before serving, remove the dried (now rehydrated) mushrooms and seaweed from the broth. You can either discard them or use them in a different dish. Stir the soy sauce, sesame oil, and black pepper into the broth.
  • Divide the noodles and broth between two large soup bowls. Top with mushrooms, kale, menma, and green onion. Serve immediately.

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