Shoyu Seaweed Mushroom Ramen - einfach und vegan 🌱🥑

By Lille Hoyer

Shoyu Seaweed Mushroom Ramen - easy and vegan 🌱🥑

Since we're always asked how to make delicious and vegan ramen, here's what we've come up with Recipe developed for you. Not only is plant-based nutrition on everyone's lips, it also tastes really good. All that is important is a good umami base to guarantee an intense taste experience. We'll show you how your ramen is not only wonderfully spicy, but also deliciously creamy.


    • 600g ramen noodles
    • 525ml Shoyu Seaweed Ramen Basic
    • 1 tbsp organic shiro miso paste
    • 2 tbsp soy sauce
    • 2cm fresh ginger
    • ground pepper
    • For the topping:
    • 1 avocado
    • 40g bean sprouts
    • 40g carrot spaghetti
    • Hemp seeds
    • roasted sesame
    • 10 fresh shiitake mushrooms
    • 1 cup soy sauce
    • 4 tbsp mirin
    • 2 tbsp agave syrup
    • 2cm ginger

    And so it goes:

    • Cook pasta in boiling salted water according to package instructions. Slowly heat the ramen base with miso paste in a pot (do not boil). Refine with soy sauce, pepper and grated ginger.
    • For pickled mushrooms, remove the stem from the shiitake mushrooms and score the mushroom umbrella in a cross shape. In a separate pot, bring the cup of soy sauce, mirin, ginger and agave syrup to the boil. Add mushrooms and simmer gently for 10-15 minutes.
    • Divide noodles, shiitake mushrooms, bean sprouts and carrot spaghetti into soup bowls. Pour on the shoyu soup base and sprinkle with hemp seeds and roasted sesame seeds.