138min 4 ppl
Vegan Shoyu Ramen
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 6 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 14g
Carbs 70g
Fats 8g
About this dish
A clear, amber kombu and shiitake broth rounded out with a soy sauce tare, poured over noodles with seared king oyster mushroom standing in for the usual sliced pork. Tokyo's everyday bowl, made entirely plant-based.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Fresh Gingersliced15 g
- King oyster mushroomssliced into medallions, for vegan chashu250 g
- Beansprouts80 g
- Spring onionssliced2
Tins & Jars
- Kombu dashi2000 ml
Dried Goods
- Dried shiitake mushrooms30 g
- Caster sugar10 g
- Ramen noodles600 g
Oils & Condiments
- Soy sauce90 ml
- Mirin20 ml
- Sake20 ml
Utensils
- Large saucepan
- Large frying pan
Method
1
Place the dried shiitake mushrooms, garlic and ginger in a large saucepan with the kombu dashi and bring to a simmer.
Approx. 4 minutes
2
Simmer gently, uncovered, for 20 minutes until the broth is deeply fragrant, then lift out the shiitake, slice thinly and set aside.
Approx. 20 minutes
3
Stir the soy sauce, mirin, sake and sugar into the broth to season.
Approx. 3 minutes
4
Meanwhile, pan-fry the king oyster mushroom medallions in a splash of oil for 6 minutes, turning once, until deeply golden.
Approx. 6 minutes
5
Cook the ramen noodles in boiling water according to the packet instructions, then drain well.
Approx. 5 minutes
6
Divide the noodles between bowls, ladle over the hot broth, and top each with the seared mushrooms, sliced shiitake, beansprouts and spring onion.
Approx. 8 minutes
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