How to make vegan Ramen Recipe | Shio Broth | EASY Japanese Noodle Soup (塩ラーメン)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh has more protein and is less processed than tofu.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and free from preservatives.

Bring a pot of water to boil for the noodles.

Heat another saucepan on medium heat and drizzle with olive oil.

Sauté chopped garlic, shallot, and grated ginger for 2 minutes.

Add a handful of dried sliced shiitake mushrooms and 10 grams of kombu to the saucepan.

Pour in 2 cups of water and season with a generous pinch of salt; cover and cook for 5-8 minutes.

Cook the ramen noodles in the boiling water according to package directions, loosening them with chopsticks occasionally.

In a serving bowl, combine 1/4 teaspoon pink salt, 1 tsp sake, 1 tsp rice vinegar, and 1/2 tbsp sesame oil.

Add 1/2 tbsp white sesame seeds to the bowl.

Remove the kombu from the stock and pour the stock into the serving bowl to combine the flavors.

Use a sieve to drain the water from the noodles and add them to the bowl.

Top the ramen with fresh green onions and shredded nori.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens