Vegan Shoyu Ramen
Dive into the comforting flavors of Vegan Shoyu Ramen, a plant-based twist on the classic Japanese noodle soup that's brimming with umami and wholesome ingredients. This recipe combines tender ramen noodles with a savory soy sauce-infused broth, enhanced by aromatic garlic, ginger, and scallions. Packed with nutrient-rich additions like shiitake mushrooms, baby spinach, and tofu, each bowl is a hearty yet nourishing delight. Vibrant toppings of nori, bean sprouts, and toasted sesame seeds add layers of texture and flavor, making this dish as visually appealing as it is delicious. Perfect for a quick dinner, this 45-minute recipe delivers four satisfying servings that are both vegan-friendly and irresistible. Whether you're a ramen enthusiast or seeking a cozy, cruelty-free meal, Vegan Shoyu Ramen is sure to become a household favorite!
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Recipe Information
Ingredients
- 200 grams Dried ramen noodles
- 2 tablespoons Sesame oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 4 units Scallions, thinly sliced
- 80 milliliters Soy sauce
- 1 liter Vegetable broth
- 500 milliliters Water
- 100 grams Baby spinach
- 150 grams Shiitake mushrooms, sliced
- 100 grams Corn kernels
- 200 grams Tofu, firm and cubed
- 1 unit Nori sheet, torn into pieces
- 100 grams Bean sprouts
- 1 tablespoon Sesame seeds, toasted
Instructions
Cook the dried ramen noodles according to the package instructions. Drain and set aside.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the sliced scallions and cook for an additional minute.
Pour in the soy sauce, vegetable broth, and water. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld together.
Add the sliced shiitake mushrooms and simmer for another 5 minutes, until the mushrooms are tender.
Stir in the baby spinach, corn kernels, and cubed tofu. Cook for another 3-5 minutes until the spinach is wilted and the tofu is heated through.
Divide the cooked ramen noodles into individual bowls.
Ladle the hot broth over the noodles and top each serving with nori pieces, bean sprouts, and a sprinkle of toasted sesame seeds.
Serve the Vegan Shoyu Ramen hot and enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 474 mg | 36% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1051 mg | 22% | |
*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.
