Vegan Shoyu Ramen

Name: Vegan Shoyu Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tablespoons Sesame Oil; 2-inch Ginger, sliced; 1/4 cup sliced Onion; 5 cloves Garlic, sliced; 6 cups Water; 1 piece Kombu, medium; 10 dried Shiitake Mushrooms; 1/4 cup Dark Soy Sauce; 2 tablespoons Rice Vinegar; 1 tablespoon White Vinegar; 1 teaspoon Sugar; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; Olive Oil; Tofu Slices; Bok Choy; Ramen Noodles; Sweet Corn; Toasted Sesame Seeds

Introduction

Shoyu Ramen, traditionally made with a chicken or pork-based broth, can be transformed into a satisfying vegan dish without compromising its rich umami flavor. This version uses kombu (dried kelp) and dried shiitake mushrooms as the base, complemented by aromatics like ginger, garlic, and onion. The broth gets its characteristic dark color and depth from soy sauce, while a touch of rice vinegar adds brightness.

The dish comes together with classic ramen toppings adapted for a plant-based diet. Pan-fried tofu provides protein and a pleasant chewy texture, while lightly seared bok choy adds a fresh, slightly bitter note that cuts through the rich broth. Sweet corn kernels bring small bursts of natural sweetness to each spoonful.

This recipe takes about 45 minutes to prepare, with most of that time dedicated to simmering the broth to extract maximum flavor from the mushrooms and kombu. While restaurant-style ramen can be intimidating to make at home, this version simplifies the process by using readily available ingredients and basic cooking techniques.

The final bowl brings together the hot broth, chewy noodles, and carefully prepared toppings, finished with a sprinkle of toasted sesame seeds. Each component contributes its own texture and flavor, creating a balanced meal that's both nourishing and deeply satisfying.

Recipe Video

Ingredients

For the Shoyu Soup:

2 tablespoons Sesame Oil
2-inch Ginger, sliced
1/4 cup sliced Onion
5 cloves Garlic, sliced
6 cups Water
1 piece Kombu, medium
10 dried Shiitake Mushrooms
1/4 cup Dark Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon White Vinegar
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Pepper

For the Pan-fried Tofu & Bok Choy:

For Assembly:

Cooked Ramen Noodles
Boiled Sweet Corn
Toasted Sesame Seeds, to garnish

Instructions

Step A: Prepare Shoyu Soup

Heat Base: Heat 2 tablespoons sesame oil in a large pot over low-medium heat. Once hot, add 2-inch sliced ginger, 1/4 cup sliced onion, and 5 sliced garlic cloves. Stir-saute for 2-3 minutes, until onion is translucent.
Add Liquids: Pour in 6 cups water, 1 medium piece kombu, 10 dried shiitake mushrooms, 1/4 cup dark soy sauce, 2 tablespoons rice vinegar, 1 tablespoon white vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon sugar.
Simmer Soup: Mix well and bring to a simmer. Cover the pot and continue simmering over low-medium heat for 30 minutes while preparing other ingredients.

Step B: Prepare Pan-fried Components

Heat Pan: Set a non-stick pan over medium heat.
Prepare Surface: Brush pan with olive oil, then sprinkle salt and pepper evenly on the surface.
Cook Tofu: Place tofu slices and fry 2-3 minutes until golden. Flip and fry other side. Remove and set aside.
Cook Bok Choy: Brush pan with olive oil again. Place bok choy cut-side down and fry 3-4 minutes until leaves wilt and begin browning. Flip, sprinkle with salt and pepper, and fry 40-50 seconds more.

Step C: Prepare Noodles and Corn

Cook Noodles: Boil ramen noodles according to package instructions. Drain and set aside.
Prepare Corn: Boil sweet corn, drain, and set aside.

Step D: Finish Soup

Strain Soup: Once soup has simmered, strain out solid ingredients. Keep pot on low heat, covered.
Slice Mushrooms: Separate the shiitake mushrooms from strained ingredients and slice them. Discard remaining solids.

Step E: Final Assembly

Bowl Assembly: Place cooked noodles in a bowl. Arrange bok choy, tofu, sliced mushrooms, and sweet corn on top.
Final Touch: Pour hot soup over components and garnish with toasted sesame seeds. Enjoy your hot and flavorful bowl of vegan shoyu ramen!

Recipe Notes

Noodle Options: You can use any type of ramen noodles, including gluten-free varieties, if preferred.
Tofu Texture: Press tofu to remove excess moisture for a firmer texture and crispier fry. Alternatively, use extra-firm tofu for the best results.
Mushroom Substitutes: Shiitake mushrooms add a rich umami flavor, but you can swap them with other dried mushrooms like porcini, oyster, or even fresh mushrooms for a lighter taste.
Broth Adjustments: If you like your broth more savory, feel free to add extra soy sauce. If you want it less salty, reduce the soy sauce and add a little more water or veggie stock.
Storage Tips: Store leftover broth in the fridge for up to 3 days. Keep the noodles and tofu separate to prevent them from becoming soggy.
Vinegar Options: Rice vinegar and white vinegar create a balanced acidity, but you can use just one type if needed, though the flavor profile may be slightly different.

Frequently Asked Questions

Can I add vegetables to the broth?

Absolutely! Feel free to add vegetables like carrots, spinach, or bok choy directly into the broth for extra flavor and nutrition. Just make sure to adjust the simmering time based on the vegetables you use.

Can I make this recipe without sesame oil?

If you don’t have sesame oil, you can substitute with olive oil or vegetable oil. However, sesame oil adds a unique flavor that enhances the broth’s depth.

Is there a substitute for the rice vinegar?

If you don’t have rice vinegar, you can use apple cider vinegar as a substitute. The flavor will be slightly different but still tangy and mild.

Can I use a different type of soy sauce?

Yes, you can use tamari or coconut aminos as gluten-free alternatives to traditional soy sauce. Keep in mind that tamari may have a richer flavor, and coconut aminos are slightly sweeter.

Can I adjust the sweetness of the broth?

Yes, you can adjust the sweetness by adding more or less sugar, or substituting with maple syrup or agave for a different flavor profile.

What can I do if I can’t find kombu?

Kombu adds a natural umami flavor to the broth, but if you can’t find it, you can substitute with a little extra soy sauce and a small pinch of seaweed flakes (like wakame) to mimic the oceanic taste.