Shoyu Ramen (soy-sauce based)

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Shoyu Ramen (soy-sauce based)

I thought I had to give up ramen when I became a vegetarian.
But I am very happy to tell you that you can make delicious vegetarian ramen soup without MSG (most ramen soup contains MSG) and with a shorter cooking time (ramen soup takes hours and hours to make)! How is this possible? The key is to cook the ginger and onion very slowly.

RECIPES

Ingredients

  • 4 tablespoons sesame oil
  • 1 tablespoon ginger, finely chopped 1 onion, thinly sliced
  • 1.6 litres (54fl oz) water
  • 1 tablespoon konbu dashi powder
  • 1 teaspoon sea salt
  • 4 tablespoons soy sauce
  • 1 large tofu sheet (yuba)
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1/2 tablespoon soy sauce
  • 4 bunches fresh ramen noodle Asian greens (bok choy or choy sum)
  • 2 tablespoons dried wakame, soaked in water and drained
  • 1 small tin corn kernels

Method

  1. To make the soup, heat sesame oil, ginger and onion in a large wok or saucepan over a low heat and cook slowly until onion is cooked.
  2. Add water, dashi powder and salt and bring to the boil.
  3. Reduce the heat to low and add the soy sauce.
  4. Set aside.
  5. To cook the tofu sheet, soak the sheet in warm water.
  6. Drain and make the tofu roll.
  7. Heat the extra sesame oil in the frying pan over a medium-high heat. Place in the rolled tofu sheet and cook until golden on all sides.
  8. Add sake and mirin and cook for 1 minute or until evaporated; then add soy sauce and cook for a further 1 minutes, shaking well to coat the sauce.  Cut into 8 pieces. Set aside.
  9. Cook noodles in a separate pan following packet directions, add Asian greens just before draining the noodles to blanch and set aside.
  10. Put noodles in the bowls; pour the broth over them, top with Asian vegetables, tofu sheet, wakame and corn.  Serve immediately.

 

 Gluten-free option: Use tamari instead of soy sauce and replace noodles with a gluten-free varietyVegan option: Use egg-free ramen noodles.


This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

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Please come and join my healthy Japanese superfoods cooking class in Sydney. We offer vegan, vegetarian, gluten-free cooking classes that are filled with tasty and easy recipes. You will learn not only cooking skills and tips but also how to use Japanese ancient wisdom on a daily basis for your health, energy, and beaut! Join my cooking class from HERE.
(I also use kuzu in many cooking workshops such as Matcha high tea cooking workshop, Ramen workshop and more but in FOOD AS MEDICINE cooking workshop, I use kuzu a lot! from super easy concoctions to yummy sweets)

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