Vegan Shoyu Ramen

Cut the oyster and shiitake mushrooms, use a small saucepan and pour 600 ml water, 2 tsps Kombu Dashi powder and the mushrooms and bring to a boil (make a very quick Dashi).

Meanwhile, cut the Pak Choy in the middle and then at 4 pieces, place them into a small pan with sesame oil and sauté them until get golden brown.

Then, cut all the veggies for toppings and the nori leaves in 2 triangles and set aside.

Pour 500 ml water into a large pot and bring to a boil. When it’s ready add the noodles and follow the package’s boiling directions.

Build your Ramen: at a Ramen bowl add the sauce Tare (you can find at the package with noodles), strain the liquid from Dashi, keep the mushrooms, pour the liquid into the Ramen bowl, stir well, then add the noodles and the toppings! Enjoy! Chef’s Tips: For those who love to turn up the heat on their ramen dishes, a drizzle of Momoya Garlic Chili oil will simmer some heat into your Shoyu. You can add Vegan meat or dumplings by RIP FOODS! For vegetarians, boiled eggs marinated in soy sauce, sliced in half and placed on top will give your ramen dish a golden glow.