Shoyu Ramen (soy-sauce based)


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.



  • 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


  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.



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