Free shipping for new customers with an order value of €25 or more (DE and AT) with code FREUND
Herbstliche Shoyu-Ramen

By Lille Hoyer

Autumn shoyu ramen

November 1st is WORLD EVENT DAY, and we would like to celebrate that with this recipe for a delicious shoyu ramen with silken tofu. Shopping for a few ingredients and spending a maximum of 20 minutes is enough to conjure up the ultimate vegan ramen on your kitchen table at home! Just reading it makes our teeth drip:


  • 200g buckwheat soba noodles
  • 525ml Shoyu Seaweed Ramen Basic
  • 2cm fresh ginger
  • pinch of salt
  • pinch of sugar
  • sesame oil
  • For the topping:
  • 100g Brussels sprouts
  • 2 carrots
  • roasted sesame
  • Silken tofu
  • 10 fresh shiitake mushrooms
  • a few leaves of savoy cabbage
  • soy sauce to taste
  • 4 tbsp mirin
  • some chili oil

And so it goes:

  • Cook soba noodles in boiling water with a tablespoon of salt according to package instructions. Halve the Brussels sprouts, add sesame oil to a pan and let it get hot. Fry Brussels sprouts in it. Thinly slice the carrots and add them to the pan until they become translucent. A pinch of sugar makes the whole thing caramelize.
  • Deglaze the contents of the pan with Shoyu Seaweed Mushroom Ramen Base, bring to the boil briefly and set aside. If necessary, season with soy sauce, mirin and chili oil in advance. Put the shiitake mushrooms in a pan without oil, quarter them depending on their size and let them fry briefly. Add sesame oil and savoy cabbage leaves. Be careful, remove directly from the flame, otherwise the savoy cabbage will become mushy. Drape the finished noodles in a bowl, pour broth on top, garnish with toppings, sprinkle sesame seeds on top, cut up the silken tofu and finally place it on the bowl.
  • Complete!どうぞお召し上がりください - Enjoy your meal!