Name: Vegan shoyu ramen
Prep time: 10 min
Cook time: 20 min
Total time: 70 min
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

4 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 1 hr 10 mins

Course Soup Recipes, Vegetarian Recipes

Servings 4 servings

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

Instructions

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.