Dairy-Free Shoyu Ramen
Dive into a bowl of rich, umami-packed Dairy-Free Shoyu Ramen — a wholesome twist on the beloved Japanese classic. Perfect for those embracing a plant-based or dairy-free lifestyle, this recipe features a flavorful vegetable broth enhanced with soy sauce, mirin, and a touch of brown sugar for sweetness. Aromatic slices of ginger and garlic infuse the broth with depth, while sautéed shiitake mushrooms and tender bok choy add texture and balance. Gluten-free ramen noodles make this dish accessible for those avoiding gluten, and optional garnishes like nori strips and chili oil bring a customizable flair. Ready in under an hour, this comforting ramen recipe is a warming, nutritious delight ideal for weeknight dinners or cozy indulgence.
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 2 tablespoons Brown sugar
- 1 inch piece Ginger, sliced
- 3 cloves Garlic, minced
- 3 whole Green onions, chopped
- 1 cup Shiitake mushrooms, sliced
- 1 tablespoon Toasted sesame oil
- 10 ounces Gluten-free ramen noodles
- 2 cups Bok choy, halved
- 1 medium Carrot, julienned
- 1 sheet Nori sheets, for garnish
- 1 teaspoon Chili oil, optional
- 1 to taste Salt
- 1 to taste Pepper
Instructions
In a large pot, combine the vegetable broth, soy sauce, mirin, and brown sugar. Stir to dissolve the sugar.
Add the sliced ginger, minced garlic, and chopped green onions to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes.
Meanwhile, heat the toasted sesame oil in a frying pan over medium heat. Add the sliced shiitake mushrooms and sauté until golden brown, about 5 minutes. Set aside.
Strain the broth to remove the ginger, garlic, and green onions, if desired, or leave them for additional flavor.
Return the broth to the pot, add the bok choy and cook for another 5 minutes until tender.
In a separate pot, cook the gluten-free ramen noodles according to the package instructions. Drain and set aside.
To assemble the ramen bowl, divide the cooked noodles into serving bowls, ladle the hot broth over the noodles, and top with sautéed mushrooms, julienned carrots, and bok choy.
Garnish with nori sheets by cutting them into strips and sprinkling over the ramen, and drizzle with chili oil if desired. Season with salt and pepper to taste.
Serve immediately, allowing the vibrant flavors and aromas to fill your senses and comfort your soul.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13059 mg | 568% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 90.5 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 811 mg | 62% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 6284 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
