Vegan Shoyu Ramen Recipe | Samsung Food App

Vegan Shoyu Ramen Recipe | Samsung Food App

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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...

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Cooking tools:

  • Fine-mesh sieve
  • Stockpot
  • Saucepan
  • Skillet
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Stove
  • Colander
  • Tongs
  • Ladle
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Serving bowl
  • Whisk
  • Kitchen timer

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))

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