Shoyu Vegan Ramen (Printable Recipe)

Pile on mushrooms, tofu, and spinach over chewy noodles doused with a fragrant soy-mirin broth. Sprinkle with sesame and sheets of nori to finish.

# Ingredients You'll Need:

01 - 1 tablespoon mirin

02 - 2 tablespoons soy sauce

03 - 4 cups vegetable broth

04 - 1 tablespoon fresh ginger, grated

05 - 2 cloves garlic, minced

06 - 1 tablespoon vegetable oil

07 - Sesame seeds, for garnish

08 - Nori sheets, for garnish

09 - 2 green onions, sliced

10 - 1 block firm tofu, cubed

11 - 1 cup bamboo shoots, sliced

12 - 1 cup baby spinach

13 - 1 cup shiitake mushrooms, sliced

14 - 200 grams ramen noodles

01 - Give each finished bowl a few tofu cubes, scatter over sesame seeds, sliced green onions, and lay some nori sheets on top. Now it's all set.

02 - Split the cooked noodles evenly into bowls. Pour over the hot broth and pile the veggies on top.

03 - Drop in the bamboo shoots, spinach, and shiitake mushrooms once your broth's bubbling. Let everything hang out there for about five minutes.

04 - Follow the directions on your ramen package to cook them. Drain off all the water and leave them aside for a bit.

05 - Tip in the mirin, soy sauce, and veggie broth. Let everything simmer together for around ten minutes so the flavors really come together.

06 - Warm your oil over medium heat in a big pot. Toss in the ginger and garlic, and stir for a minute or two until they smell awesome.

01 - Try tossing your tofu cubes in a pan for a nice crispy outside before adding them on top.

02 - You can swap ramen with udon or soba if you want—just remember they cook differently.