Vegan Mushroom Shoyu Ramen

Ingredients

  • 1 serving of Yamachan Vegan Kale Ramen Noodles
  • Yamachan Plant-Based Shoyu Ramen Soup Base
  • Water: 4 cups for noodles; 300 ml hot water for soup, or 330 ml for optional kombu-shiitake broth

  • Dried Shiitake Mushroom (for soup broth): 1
  • Kombu (for soup broth) : 3cm x 3cm

  • Mushrooms of your choice, as much as desired
  • Chopped Green Onion: 1 tbsp
  • Chopped Garlic: 1 clove
  • Soy Sauce
  • Cooking oil, as needed

  • Optional Toppings: Nori Seaweed, Corn, Boiled Boy Choy, Menma

 

 

Vegan Mushroom Shoyu Ramen

Shoyu Flavor, Vegetable


VEGAN MUSHROOM SHOYU RAMEN


This Vegan Mushroom Shoyu Ramen combines a savory, soy sauce-based ramen broth with the rich umami of mushrooms for a satisfying plant-based ramen.

Made with Yamachan’s plant-based shoyu ramen soup base and ramen noodles for food service, this recipe uses mushrooms to add depth, texture, and umami while keeping the entire bowl plant-based.

For an even richer umami flavor, we recommend diluting the Plant-Based Shoyu Ramen Soup Base with the optional kombu and dried shiitake broth instead of hot water. It takes a little advance preparation, but adds noticeably more depth to the finished ramen.

 

WHY MUSHROOMS WORK WELL WITH SHOYU RAMEN

Mushrooms pair naturally with shoyu ramen because their savory umami complements the soy sauce-based broth without overpowering it.

They also add texture and depth to the bowl, making them a natural choice for creating a satisfying plant-based version of shoyu ramen.

 

Ingredients

  • 1 serving of Yamachan Vegan Kale Ramen Noodles
  • Yamachan Plant-Based Shoyu Ramen Soup Base
  • Water: 4 cups for noodles; 300 ml hot water for soup, or 330 ml for optional kombu-shiitake broth

  • Dried Shiitake Mushroom (for soup broth): 1
  • Kombu (for soup broth) : 3cm x 3cm

  • Mushrooms of your choice, as much as desired
  • Chopped Green Onion: 1 tbsp
  • Chopped Garlic: 1 clove
  • Soy Sauce
  • Cooking oil, as needed

  • Optional Toppings: Nori Seaweed, Corn, Boiled Boy Choy, Menma

 

 

 

Instructions

Prepare the Kombu and Shiitake Broth (Optional)

1) Place the kombu and dried shiitake mushroom in 330 ml of water and refrigerate overnight.

2) When ready to prepare the ramen, bring the broth to a boil and use it to dilute the Plant-Based Shoyu Ramen Soup Base.

3) For a quicker preparation, you can simply use 300 ml of hot water instead. The kombu and shiitake broth will add more depth and umami to the finished soup.

 

Prepare the Mushrooms

1) Heat oil in a frying pan over low heat. Add the mushrooms and cook slowly to bring out their natural umami and deepen their flavor.

2) Once the mushrooms are mostly cooked, add the minced garlic and continue cooking until fragrant.

3) Drizzle in a small amount of soy sauce at a time, letting it hit the hot pan and lightly char to create a fragrant, toasted soy sauce aroma.

4) Remove from the heat and set aside.

 

Prepare the Ramen

1) Cook the ramen noodles according to the package instructions.

2) Meanwhile, dilute the Plant-Based Shoyu Ramen Soup Base with the heated kombu and shiitake broth. If you are not using the optional broth, dilute the soup base with hot water instead.

3) Drain the cooked noodles well.

 

Assemble

1) Pour the prepared shoyu ramen soup into a serving bowl.

2) Add the cooked ramen noodles, then top with the sautéed mushrooms and your choice of vegan toppings.

3) Enjoy!