Vegane Shoyu Ramen 🤤

By Isi Schaefer

Vegan Shoyu Ramen 🤤

🌱 The pure taste! Here we have an easy recipe for homemade vegan shoyu ramen that is so delicious that even meat lovers can't resist. 🍜🤤 Get ready for the ultimate enjoyment! 🌟

Ingredients for 4 persons:

  • 400g ramen noodles
  • 2 bottles of organic Ramen Basic Shoyu Seaweed Mushroom
  • 1 stalk of leek
  • 2 carrots
  • 6 king oyster mushrooms
  • 2 bok choy
  • 200 g sprouts
  • To refine: Organic Peanut Rayu seasoning paste & Black Garlic Shoyu Tare seasoning sauce

And so it goes:

  • Prepare the vegetables: Wash the leek and carrot and cut into fine julienne strips.
  • Fry the mushrooms: Clean the king oyster mushrooms, then cut them crosswise and fry them in a hot pan until they are golden brown.
  • Cook noodles: Cook ramen noodles in boiling water for 5 minutes. Then drain well.
  • Make the broth: Heat the Organic Ramen Basic Shoyu Seaweed Mushroom in a pot and bring to a simmer.
  • Blanch vegetables: Wash the pak choi and sprouts and blanch them briefly one after the other in boiling water and then rinse in cold water.
  • To serve: Divide the cooked noodles into bowls and pour the hot broth over them. Add fried king oyster mushrooms, julienned vegetables, blanched pak choi and sprouts on top. Refine with organic Peanut Rayu seasoning paste & Black Garlic Shoyu Tare seasoning sauce.