Vegan shoyu ramen

Vegan shoyu ramen

4 from 1 vote
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Course: Soup Recipes, Vegetarian Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 200kcal


  • 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


  • 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.


Calories: 200kcal

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