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Vegan Shoyu Ramen

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Vegan Shoyu Ramen

Vegan Shoyu Ramen

Hi friends! I’m excited to share with you this delicious and hearty bowl of vegan ramen.

This recipe is perfect for a comforting and filling meal, and it’s packed with flavors and textures that will keep you coming back for more.

The star of this dish is the umami-packed shoyu broth, which is made with soy sauce, kombu, shiitake mushrooms, and other flavorful ingredients. The broth is paired with pan-fried tofu, sweet corn, and crunchy bok choy, which add a perfect balance of sweetness, texture, and nutrients.

The preparation process is straightforward and well-organized. While the shoyu soup is simmering, you can pan-fry the tofu and bok choy, and boil the ramen noodles + sweet corn. This way you’ll have everything ready at the same time, making it an easy and enjoyable cooking experience.

I hope you’ll give this recipe a try and enjoy it as much as I did.

Let’s go!



Vegan Shoyu Ramen
5 from 1 vote

Vegan Shoyu Ramen

Simple and delicious vegan shoyu ramen recipe.
Pin Recipe
Course -Lunch
Cuisine -Japanese
Keyword -ramen, vegan ramen
Prep Time -10 minutes
Cook Time -40 minutes
Total Time -50 minutes
Servings -3
Calories -772kcal
Author -Veganbell
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Recipe Video


To prepare Shoyu soup,

To prepare pan-fried tofu & bok choy,

To prepare the rest,

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Step A : Prepare Shoyu soup

  • Set a large pot over low-medium heat. Add sesame oil.
  • Once it's hot, add ginger + onion + garlic. Stir-saute for 2-3 minutes, or until the onion is translucent.
  • Add water + kombu + shiitake mushrooms + soy sauce + rice vinegar + white vinegar + salt + pepper + sugar.
  • Mix well and bring it to a simmer. Once it starts simmering, cover the pot and continue to simmer over low-medium heat for 30 minutes. In the meantime, let's prepare the other ingredients.

Step B : Prepare pan-fried tofu + bok choy + corn + noodles

  • Set a non-stick pan over medium heat.
  • Brush it with a bit of olive oil. Evenly sprinkle salt and pepper on the surface.
  • Place tofu slices on top and let it fry for 2-3 minutes, or until golden. Flip and fry the other side. Remove from the pan and set aside.
  • Again brush your pan with a bit of olive oil. Place the bok choy (sliced part facing down) and let it fry for 3-4 minutes, or until the leaves are wilted and start to brown. Flip and sprinkle salt and pepper on top. Let it fry for 40-50 seconds.
  • Turn off the heat and set aside.

Step C : Prepare noodles + corn

  • Boil ramen noodles according to package instructions. Once cooked, drain and set aside.
  • Boil sweet corn. Drain and set aside.

Step D : Slice the mushrooms

  • By now, the simmering soup should be ready. Using a strainer, remove the non-liquid ingredients. Do not turn off the heat of the pot. Reduce it to low and cover with a lid.
  • Separate the mushrooms and cut them into slices. Discard the rest.

Step E : Assemble

  • Transfer the cooked noodles to a bowl and assemble bok choy + tofu + mushrooms + sweet corn. Pour in the hot soup and garnish with toasted sesame seeds.
  • That's it! Enjoy your hot and flavorful bowl of vegan shoyu ramen. 🙂
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Calories: 772 kcal | Carbohydrates: 105 g | Protein: 39 g | Fat: 29 g | Saturated Fat: 9 g | Sodium: 3240 mg | Potassium: 4557 mg | Fiber: 21 g | Sugar: 25 g | Vitamin A: 75144 IU | Vitamin C: 761 mg | Calcium: 1863 mg | Iron: 18 mg

If you liked this Vegan Shoyu Ramen recipe, check out these delicious Spicy Peanut Sauce Noodles I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: Vegan, Shoyu, Ramen, Umami, Soup, Tofu, Bok choy, Shiitake mushroom, Kombu, Japanese cooking, Protein-rich, Comfort food, Meatless Monday, Hearty, Wholesome, Easy recipe, Pan-fried, Sweet corn, Garlic, Ginger, vegan japanese recipes, vegan ramen

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Neelam Pokhrel

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