Soy-Free Shoyu Ramen
Indulge in the comforting flavors of this Soy-Free Shoyu Ramen, a delightful twist on the classic Japanese dish without the use of soy sauce. Perfect for those seeking a soy-free alternative, this recipe combines a rich, umami-packed broth simmered with chicken stock, white miso paste, ginger, and garlic, delivering an authentic ramen experience. Topped with tender roasted chicken slices, soft-boiled eggs, fresh spinach, and savory bamboo shoots, each bowl is a feast for the senses. The finishing touches of toasted sesame seeds, chopped scallions, and nori sheets elevate the dish, making it both visually stunning and irresistible in taste. With just 20 minutes of prep time and simple ingredients, this wholesome ramen recipe is ideal for weeknight dinners or satisfying cravings for Japanese comfort food, all while accommodating dietary preferences.
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Recipe Information
Ingredients
- 6 cups Chicken broth
- 2 tablespoons Salt
- 2 tablespoons Mirin
- 1 tablespoon Rice vinegar
- 3 tablespoons White miso paste
- 2 tablespoons Sake
- 1 inch Ginger (thinly sliced)
- 4 cloves Garlic cloves (smashed)
- 4 stalks Green onions (white parts only)
- 1 tablespoon Sesame oil
- 14 ounces Ramen noodles
- 2 sheets Nori sheets
- 2 eggs Soft-boiled eggs
- 1 cup Bamboo shoots (canned/drained)
- 2 cups Fresh spinach
- 1 piece Roasted chicken breast (sliced)
- 2 stalks Scallions (finely chopped, for garnish)
- 1 tablespoon Toasted sesame seeds
Instructions
In a large pot, add the chicken broth, salt, mirin, rice vinegar, miso paste, sake, ginger, garlic, and the white parts of the green onions. Bring to a simmer over medium heat.
Reduce the heat to low and let the broth simmer gently for 30 minutes to allow the flavors to meld. Stir occasionally.
While the broth is simmering, prepare the ramen noodles as per the instructions on the package. Drain and set aside.
After 30 minutes, strain the broth into a large bowl or another pot to remove the solids, then return the liquid to the pot.
Add sesame oil to the strained broth and adjust seasoning if necessary, with additional salt or rice vinegar to taste.
To assemble, divide the cooked ramen noodles into four serving bowls.
Pour the hot broth over the noodles in each bowl.
Top each bowl with slices of roasted chicken breast, half a soft-boiled egg, bamboo shoots, fresh spinach, and a piece of nori sheet.
Garnish with chopped scallions and toasted sesame seeds before serving.
Serve hot and enjoy your soy-free shoyu ramen.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 968 mg | 21% | |
*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.
