Serves : 2
Cooking Time : 45 minutes
Ramen comes in many different types, Shoyu, meaning soy sauce in Japanese, uses soy sauce as the main flavouring in the broth. Combine this broth with ramen noodles, an evolution of Chinese alkaline noodles that are the standard choice for ramen, and finally top with a variety of vegetables and marinated tofu. Using the slow cooked onion recipe as a base can really elevate this dish by adding additional depth to the broth, if you prepare the other components while slow cooking the onions the overall cooking time will only be increased a little bit. The broth will be vastly different depending on the stock you use, so it is important to taste test and adjust the seasoning as needed, the main thing for this recipe is how salty the broth is, if the broth is under salted you can either add some salt or increase the amount of soy sauce and if the broth is too salty simply add some additional water to dilute.
Ingredients
- 2 servings ramen noodles
- Chili soy tofu (recipe here)
For the Broth
- 1 onion or 2 large onions slow cooked (recipe here)
- 1 inch piece of ginger
- 50 ml soy sauce (more or less may be needed depending on the stock)
- 500 ml vegetable stock
- 500 ml water (if the stock you are using is very low in salt you can use twice as much stock instead of adding the water)
- (optional) 2 tbsp sake
- Vegetable oil for cooking
For the toppings
- Handful broccoli
- 100g shiitake mushrooms
- 30g cabbage (I use spring or savoy)
- 1 spring onion
- 1 sheet nori, cut into squares
Method
Heat a drizzle of oil over a medium heat in a saucepan large enough to fit the broth, slice the onion and fry until turning translucent and soft, or follow this slow cooked onion recipe. Peel the ginger and cut into roughly 1/4 inch slices, add to the onions.
Add the stock, water, soy sauce and sake if using to the onions and reduce to a simmer, heating gently to further soften the onions and infuse the broth with the ginger, simmer for at least 10 minutes (longer is fine).
Prepare the vegetables, slicing them thinly to ensure they cook quickly while stir frying.
Pan fry the tofu in a drizzle of oil until it develops some colour on each side, adding additional marinade while cooking. Stir fry the broccoli, shiitake and cabbage individually (using the same wok), setting aside each once cooked. Prepare the noodles according to the instructions on the packet.
Divide the noodles between the bowls and tuck a square of nori on one side of the bowl. Ladle the broth over the noodles and place each of the vegetables and sliced tofu on top, finishing with spring onion.
Notes
Other types of noodles work too, you could use udon, wholewheat or anything similar.
Try a variety of different vegetables. I often use pak choi, carrot and courgette.
Vegetable stocks come in such a large variety, so it is very important to taste this ramen while cooking. If the stock you are using is relatively high in salt (around 4g per 500ml) it is best to add a smaller amount of soy and taste it first.
Marinated tofu can be switched out for tempeh, seitan and similar protein sources.
Vegan Shoyu Ramen
Vegan ramen seasoned with soy sauce.
Ingredients
- 2 servings ramen noodles
- Chili soy marinated tofu For the broth
- 1 Onion or 2 large onions slow cooked
- 1 inch piece of ginger
- 50 ml soy sauce (more of less may be needed depending on the stock)
- 500 ml vegetable stock
- 500 ml water (if the stock you are using is very low in salt you can use twice as much stock instead of adding the water)
- (optional) 2 tbsp sake
- Vegetable oil for cooking For the toppings
- Handful broccoli
- 100g shiitake mushrooms
- 30g cabbage (I use spring or savoy)
- 1 spring onion
- 1 sheet nori, cut into squares
Directions
Heat a drizzle of oil over a medium heat in a saucepan large enough to fit the broth, slice the onion and fry until turning translucent and soft, or slow cook the onions until reduced down and very soft. Peel the ginger and cut into roughly 1/4 inch slices, add to the onions.
Add the stock, water, soy sauce and sake if using to the onions and reduce to a simmer, heating gently to further soften the onions and infuse the broth with the ginger, simmer for at least 10 minutes (longer is fine).
Prepare the vegetables, slicing them thinly to ensure they cook quickly while stir frying.
Pan fry the tofu in a drizzle of oil until it develops some colour on each side, adding additional marinade while cooking. Stir fry the broccoli, shiitake and cabbage individually (using the same wok), setting aside each once cooked. Prepare the noodles according to the instructions on the packet.
Divide the noodles between the bowls and tuck a square of nori on one side of the bowl. Ladle the broth over the noodles and place each of the vegetables and sliced tofu on top, finishing with spring onion.
love tofu 
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