Vegan shoyu ramen

Vegan shoyu ramen

Recipe by CookingIsLifestyleCourse: Soup Recipes, Vegetarian Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

200

kcal

Ingredients

  • 2 oz of dried shiitake mushrooms, rehydrate in hot water for 2 hours or overnight, add reserve water into soup stock, slice mushroom 1/4 thick)

  • 6 cups of water or vegetable stock

  • 2 teaspoons avocado oil

  • 1 teaspoon toasted sesame oil

  • 1/2 onion, diced

  • 2 inch ginger, minced

  • 3 cloves minced garlic

  • 1/4 cup low sodium tamari

  • 1 teaspoon mushroom powder

  • 2 teaspoon salt or to taste

Directions

  • Saute ginger, garlic, and onion in oil till fragrant.
  • Add the rest of the broth ingredients and cook for 15 mins.
  • Pour hot stock over buckwheat noodles cooked as package direction.
  • I added sweet peas when soup stock was boiling to simply blanched them.
  • Serve with cilantro and sesame seeds.
  • If you want added protein top it with a hard-boiled egg or your choice of protein.