Vegetarian Shoyu Ramen
A deeply savory and comforting Japanese noodle soup featuring a soy sauce-based broth and umami-rich toppings.
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Ingredients
- 6 cups Vegetable Broth
- 6 pieces Dried Shiitake Mushrooms
- 1/2 cup Shoyu (Soy Sauce)
- 2 tablespoons Mirin
- 1 inch piece Fresh Ginger
- 4 cloves Garlic Cloves
- 1 tablespoon Toasted Sesame Oil
- 4 servings Ramen Noodles
- 2 heads Baby Bok Choy
- 2 pieces Soft Boiled Eggs(optional)
- 3 stalks Green Onions
- 1 sheet Nori Seaweed(optional)
Instructions
- 1
In a large pot, combine the vegetable broth, dried shiitake mushrooms, smashed garlic, and sliced ginger.
- 2
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to develop the umami base.
- 3
Remove the mushrooms, garlic, and ginger with a slotted spoon; slice the mushrooms to use as a topping later.
- 4
Stir in the shoyu, mirin, and sesame oil into the broth, keeping it at a very low simmer.
- 5
In a separate pot of boiling water, cook the ramen noodles according to package instructions until al dente.
- 6
Blanch the halved baby bok choy in the noodle water for the last 60 seconds of cooking.
- 7
Divide the noodles and broth into four deep bowls.
- 8
Top each bowl with sliced mushrooms, bok choy, half a soft-boiled egg, sliced green onions, and a small square of nori.
Nutrition per Serving
420
Calories
14g
Protein
62g
Carbs
11g
Fat
4g
Fiber
6g
Sugar
1850mg
Sodium
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