Vegan Shoyu Ramen

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

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

Broth

To prepare the broth, start by heating a medium or large pot over medium heat.

Add the sesame oil.

Once hot, sauté the garlic and ginger until aromatic, around 1-2 minutes.

Add in the vegetable broth, dried mushrooms, and kombu.

Add the sake, soy sauces, and sugar.

Cover the pot and leave the broth to boil over medium high heat, around 5-8 minutes. Once it boils, leave to simmer over medium heat for the remaining time, around 20 minutes, while you prepare the toppings and noodles.

Taste the broth and season with more soy sauce or salt, to taste, if needed.

When the kombu and mushrooms are tender, you can remove these from the soup. I let mine cool for a few minutes before thinly slicing these. I added the kombu as topping for my ramen.

Mushroom “Char Siu”

While the broth is simmering, heat a small or medium non-stick pan over medium heat.

Add in the sesame oil, soy sauce, sake/mirin, and sugar. Leave to cook over low to medium heat and mix continuously until the sugar starts to dissolve.

Once the sugar has dissolved, add in the mushrooms. Mix the mushrooms to coat in the sugary glaze.

Leave the mushrooms to cook down for 4-5 minutes until these are tender.

You can turn up the heat to medium high heat and leave the mushrooms untouched to get the mushrooms nice and golden brown. Keep an eye on the mushrooms during this time since these can easily burn due to the sugar and high heat.

Once golden brown throughout, turn off the heat and then set the mushrooms aside for topping later on.

Noodles

For the noodles, I used fresh instant ramen noodles that came vacuum sealed. These can be blanched in the hot broth to separate the noodle “cakes” and don’t require to be boiled since they’re already chewy enough to be added into the soup.

If you’re using dried noodles or other type of noodles, it would be best to follow the package instructions since some types of noodles can make the broth starchy if cooked directly in it. So I would recommend cooking dry noodles in a separate pot of water until still very chewy and then run these through water quickly to rinse off any starch. So it would be best to check with the recommended preparation for the type of noodles you’re using.

Once your noodles are ready, divide these into the 2 bowls.

Assembling the Ramen Bowls

Over the noodles, add in the toppings of of your choice.

Pour over the soup. Divide these into the 2 bowls.

Top with chili oil, sesame seeds, and nori sheets (if using).

Enjoy immediately while hot!

Nutrition

• Calories: 505 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 8 g
• Sodium: 2034 mg
• Glucides Totaux: 57 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 24 g
• Protéines: 6 g