Very Quick Vegan Shoju Ramen
Noodles in Ramen Broth in Japanese Shoju Style
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Shoyu is a very popular soy sauce based ramen broth and is especially common in Tokyo. Often chicken broth is also included, but not in this vegan option. Give the dish your own twist by adding your favorite ingredients such as mung bean sprouts, corn, spring onions, seaweed flakes, and toasted sesame seeds to your personal preference.
Vegan Shoyu Ramen
Ramen Noodles (extra)
Kurata No MSG Vegane Shoyu Ramen,...4,75 €
Allgroo Ramen, 300 g3,19 €
Bio Shiitake Pilze, 150 g2,99 €
Mungbohnensprossen, 250 g1,49 €
Kuki Weißer Sesam Geröstet, 65 g3,99 €
Sempio Gewürzter Seetang Snack, 5...3,99 €
Frühlingszwiebeln Bund, 1 Stk0,89 €
Bonduelle Goldmais, 285 g1,69 €
Lao Gan Ma Crispy Chilli in Öl, 2...3,79 €
Bibigo Reisteig & 6 Gemüsesorten ...4,99 €
Boil water in medium saucepan. Clean shiitake mushrooms, cut into bite-size pieces and add to boiling water.
Shortly after, add the ramen noodles (both from the Ramen pack and the extra noodles). Wait 2-3 minutes and then mix in the shoyu broth. Turn off the heat and let the noodles sit in the broth for a few minutes until they have a nice bite.
If necessary, pour off some broth.
Add larger or smaller amounts of mung bean sprouts, corn, scallions, kelp flakes, and toasted sesame seeds, depending on your taste. Chef's tip: If you don't get your fill of the ramen... the vegetable mandu dumplings are an excellent fit. Depending on your preferences, you can either fry or steam the dumplings, both take about 10 minutes.
Mung Bean Sprouts
Roasted Sesame Seeds