Vegan Shoyu Ramen
Savor the rich flavors of this vegan shoyu ramen, featuring shiitake mushrooms, tofu scramble, fresh onion, carrot, and optional canned corn and sesame seeds for a delightful, nourishing bowl of comfort.
Equipment
- 1x 3 qt pot
- 1x pasta drainer (I use a silicone pasta drainer that attaches to the pot)
Ingredients
- 2 blocks rice ramen noodles (I use the Lotus Foods ramen from Costco)
- 1 handful dried shiitake mushrooms (mine are from amazon)
- 1 tsp vegetable paste (I use the brand "Better than Bouillon", original flavor)
- 2.5 quarts water
- 1 tbsp low sodium tamari sauce or soy sauce
- 1-2 tsp Umami Seasoning (add more if preferred)
Garnishes
- tofu scramble (recipe attached) optional
- a few slices of thinly sliced fresh onion optional
- shredded carrot optional
- 1 tbsp canned corn optional
- toasted sesame seeds optional
- bok choy optional
- green onions optional
Instructions
- Cook the Noodles:In a 3-quart pot, bring 2–2.1 quarts of water to a boil.Add the rice ramen blocks to the boiling water, ensuring they don’t stick together. Cook for 7–10 minutes or until tender.
- Prepare Garnishes:While the noodles are cooking, prepare your chosen toppings: slice onions, shred a carrot and prepare the tofu scramble.
- Drain and Add Mushrooms:Drain the cooked noodles using a pasta drainer. Add fresh water to the pot, then return the noodles to the pot. Bring to a boil, then add the dried shiitake mushrooms. Simmer on medium heat for 5 minutes.
- Season the Broth:Stir in the vegetable bouillon paste, tamari (or soy sauce), and umami seasoning. Adjust seasoning to taste.
- Assemble the Ramen:Ladle the noodles and broth into serving bowls. Top with your favorite garnishes: tofu scramble, fresh onion, shredded carrot, corn, sesame seeds, bok choy, or green onions.