You need a bowl of this slurplicious Vegan Shoyu Ramen - silky broth, flavorful tare!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer similar flavor with a healthier profile, while button mushrooms are more cost-effective.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles provide more nutrients, while spaghetti is a budget-friendly substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is less expensive.

Prepare the broth by combining 20 cups of water with kombu, ginger slices, shiitake mushrooms, garlic bulbs, leeks, daikon radish, salt, and mushroom seasoning; bring to a boil and then simmer.

Remove the kombu after boiling to clarify the broth.

In a separate bowl, prepare the tare by mixing light soy sauce, dark soy sauce, sake, mirin, white part of scallions, mashed garlic cloves, and ginger slices; set aside.

Press the tofu and cut it into cubes; set aside.

Cook the ramen noodles according to package instructions; drain and set aside.

In a pan, heat cooking oil and sauté the tofu until golden brown.

Assemble the ramen by placing cooked noodles in a bowl, adding the broth, tare, tofu, menma, and garnishing with chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens