Vegan Shoyu Mushroom Ramen (Print-Friendly Version)

Lay tofu, mushrooms, and baby spinach on springy noodles with aromatic soy-mirin broth. Nori and sesame complete each bowl.

# What You Need:

→ Broth and Flavor Base

01 - 1 tablespoon vegetable oil
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh ginger, grated
04 - 4 cups vegetable broth
05 - 2 tablespoons soy sauce
06 - 1 tablespoon mirin

→ Noodles and Toppings

07 - 200 grams ramen noodles
08 - 1 cup shiitake mushrooms, sliced
09 - 1 cup baby spinach
10 - 1 cup bamboo shoots, sliced
11 - 1 block firm tofu, cubed
12 - 2 green onions, sliced
13 - Nori sheets, for garnish
14 - Sesame seeds, for garnish

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add the grated ginger and minced garlic; sauté for 1 to 2 minutes until fragrant.
02 - Pour in the vegetable broth, soy sauce, and mirin. Bring to a simmer and allow to cook gently for 10 minutes to meld the flavours.
03 - Cook ramen noodles according to package instructions. Drain thoroughly and set aside.
04 - Add the shiitake mushrooms, baby spinach, and bamboo shoots to the simmering broth. Continue to cook for an additional 5 minutes.
05 - Evenly distribute the cooked noodles among serving bowls. Ladle the hot broth and vegetables over the noodles.
06 - Top each bowl with cubed firm tofu, sliced green onions, nori sheets, and a sprinkle of sesame seeds before serving.

# Important Notes:

01 - For enhanced texture, lightly pan-sear the tofu cubes before garnishing.
02 - Substitute soba or udon noodles for ramen if desired, adjusting cook times accordingly.

Return