Vegan Shoyu Ramen
Savor the comforting warmth of Vegan Shoyu Ramen, a plant-based twist on the classic Japanese noodle soup. This recipe features tender ramen noodles swimming in a savory soy sauce-infused broth, enriched with the aromatic depth of garlic, ginger, and scallions. Packed with vibrant vegetables like baby spinach, shiitake mushrooms, and sweet corn, and topped with protein-rich tofu, crispy bean sprouts, and nutty sesame seeds, this dish offers a balanced and flavorful meal that's perfect for a cozy night in. Ready in just 45 minutes, this vegan ramen is ideal for quick weeknight dinners while delivering authentic Japanese flavors. Don’t forget the torn nori pieces for an extra umami kick! Whether you're vegan or simply craving a wholesome, hearty bowl of ramen, this easy recipe is sure to become a favorite.
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Ingredients
- 200 grams Dried ramen noodles
- 2 tablespoons Sesame oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 4 units Scallions, thinly sliced
- 80 milliliters Soy sauce
- 1 liter Vegetable broth
- 500 milliliters Water
- 100 grams Baby spinach
- 150 grams Shiitake mushrooms, sliced
- 100 grams Corn kernels
- 200 grams Tofu, firm and cubed
- 1 unit Nori sheet, torn into pieces
- 100 grams Bean sprouts
- 1 tablespoon Sesame seeds, toasted
Directions
Step 1
Cook the dried ramen noodles according to the package instructions. Drain and set aside.
Step 2
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Step 3
Add the sliced scallions and cook for an additional minute.
Step 4
Pour in the soy sauce, vegetable broth, and water. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld together.
Step 5
Add the sliced shiitake mushrooms and simmer for another 5 minutes, until the mushrooms are tender.
Step 6
Stir in the baby spinach, corn kernels, and cubed tofu. Cook for another 3-5 minutes until the spinach is wilted and the tofu is heated through.
Step 7
Divide the cooked ramen noodles into individual bowls.
Step 8
Ladle the hot broth over the noodles and top each serving with nori pieces, bean sprouts, and a sprinkle of toasted sesame seeds.
Step 9
Serve the Vegan Shoyu Ramen hot and enjoy!
Nutrition Facts
| Serving size | (2549.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2146.2 |
| Total Fat 93.1g | 0% |
| Saturated Fat 25.6g | 0% |
| Polyunsaturated Fat 14.9g | |
| Cholesterol 0mg | 0% |
| Sodium 9955.2mg | 0% |
| Total Carbohydrate 253.5g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 34.5g | |
| Protein 92.1g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 1875.4mg | 0% |
| Iron 27.7mg | 0% |
| Potassium 4010.1mg | 0% |
Source of Calories