Vegetarian Recipes
Vegan shoyu ramen
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Vegan shoyu ramen
Course Soup Recipes, Vegetarian Recipes
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 1 hour hour 10 minutes 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