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Ramen Noodles in Shiitake Broth

Ramen Noodles in Shiitake Broth

Vegan ramen noodles in shiitake broth – sounds amazing, right? That’s because it is! In case you are one of the rare people who have never heard of or tried ramen noodles before, let me explain what they are. They are perfection. Worldwide, international favourite among many many people with its origin coming from Japan.

With this many countries and places loving their ramen noodle dishes, I knew I had to make a recipe for us here to all enjoy. And enjoy it you shall! This dish has all of the best ingredients that a vegan loves. And the taste… it’s mind blowing. 

So come on a journey with me and let’s take a closer look at we will need to create our own ramen noodle dish.

To make this recipe, you will need 16 ingredients and 30 minutes. Now I know that seems like a lot of ingredients and well above what we normally strive for at vegan.io but each and every ingredient listed here is essential to creating this dish in the most perfect way possible. 

Ramen noodles start our dish off. Because what would a noodle dish be without the noodles? Ramen noodles not only taste great but also offer us carbohydrates, protein, and sodium. We then add some shiitake mushroom and seaweed for a good source of fibre, a range of B-vitamins, folate, calcium, iron, and vitamin A. 

A range of fresh vegetables are inserted into the mix to create texture, taste, and of course, nutrition. But above all else, my personal favourite, tofu. Tofu is a versatile form of protein that can be used in many dishes. It also offers us a great source of many essential vitamins and minerals such as iron, calcium, copper, zinc, and all 8 essential amino acids. 

The vegan ramen noodles in shiitake broth is the perfect meal for lunch or dinner because it's: 

  • Extremely tasty.
  • Simple and easy to make.
  • A good source of protein – 18g per serve.
  • A good source of fibre – 6g per serve. 
  • A vegan lover’s dream meal.

With this recipe, fresh is best! Fresh off the stove, fresh on the table, fresh tasting. However, if you do need to store any leftovers, you can place your meal into an airtight container and pop it in the fridge for up to 24-48 hours. 

And there you have it my friend. I hope you enjoy this recipe and enjoy your cooking! 

Liked this recipe? Why not head over and check out our Soba and Tofu in Ginger Broth recipe for another exciting dinner or lunch idea.

Ingredients
13
Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Corn, Gluten, Mushrooms, Soy, Tomatoes

Ingredients

For the shiitake broth

  • 3 inches fresh ginger (minced)
  • 3 cloves garlic (minced)
  • 3 tbsps mirin sake
  • 3 medium shallot (thinly sliced)
  • 6 tbsps soy sauce
  • 1 tablespoon toasted sesame oil

For the kombu

  • 3 tbsps kombu seaweed (2 inch pieces)
  • 1 cup water

For the shiitake mushroom

  • 6 dried shiitake mushrooms (soak over night)
  • 8 cups water

For the vegetables

  • 3 cups baby bok choy (thinly sliced)
  • 3 oz baby corn (cut in 4 pieces on the long side)
  • 112 cups golden needle mushroom
  • 1 medium tomato (chopped)

For the tofu

  • 6 pieces fried tofu (thinly sliced)

For the noodles

  • 9 oz cooked ramen noodles

Directions

  1. Soak the dried shiitake mushroom over night in water.
  2. Soak the kombu seaweed before you start preparing the vegetables.
  3. For the shiitake broth heat up the oil and fry the shallots, garlic and ginger for about 5 minutes.
  4. Add the shiitake mushroom stock you soaked over night and the kombu seaweed together with the water.
  5. Boil the broth for about 10 minutes and then remove the mushrooms and the kombu.
  6. slice the mushrooms and the kombu and add it back to the broth.
  7. Add the rest of the broth ingredients, the vegetables and the tofu.
  8. For serving place some noodles in a bowl and add the broth and the vegetables.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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