Vegan Mushroom Shoyu Ramen

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This Vegan Mushroom Shoyu Ramen is packed full of umami thanks to the two star ingredients in the dish: mushrooms and soy sauce.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: Japanese

Diet: Vegan, Vegetarian

Keyword: black sesame seeds, caster sugar, garlic, ginger, kombucha, napa cabbage, oyster mushrooms, sake, sesame oil, shimeji mushrooms, shitake mushrooms, soy sauce, spring onions

Servings: people

Calories: 189.69kcal

Ingredients

1 vegetable oil
75 g shitake mushrooms or oyster mushrooms
75 g shimeji mushrooms
3 cloves garlic minced
1 inch ginger grated
1 l water
10 g kombu
4 dried shiitake mushrooms
1 tablespoon sake or other rice wine
2-3 tablespoon soy sauce adjust to taste
2 teaspoon sugar
1 tablespoon sesame oil
110 g plain instant ramen noodles
100 g napa cabbage thinly sliced
2 spring onions green part only
1 tablespoon sesame seeds

Instructions

Heat the saucepan on a medium-high heat and add the vegetable oil.
Saute the fresh mushrooms until golden brown.
When the mushrooms are done, set these aside. In the same pan, heat the garlic and ginger. Add the water, kombu and shitake mushrooms and bring to a boil. This is your broth.
In another saucepan, add the noodles and cover with water. Cook according to the package instructions.
Whisk together the sake, soy sauce, sugar, and sesame oil.
When the noodles are ready, drain them and add them to your serving bowls.
Remove the kombu and shitake, then pour the broth over your noodles followed by the sake/soy sauce/sugar/sesame oil mix.
Top with the cooked mushrooms, thinly sliced cabbage, spring onions and sesame seeds.

Nutrition