Vegetarian Shoyu Ramen Recipe
Vegetable broth with shoyu base, yellow thick noodle, cabbage & carrot, menma, corn, bean sprout, kikurage, scallion (not contains egg)
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Ingredients
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Broth
Noodles and Toppings
Method
Making the Broth
- 1
- 2
Add Vegetable Broth and Shoyu
Pour in the vegetable broth and shoyu. Bring to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld.
Cooking the Noodles and Preparing Toppings
- 3
Cook the Ramen Noodles
In a separate pot, bring water to a boil. Add the yellow ramen noodles and cook according to the package instructions, usually about 4-5 minutes. Once cooked, drain and set aside.
- 4
Prepare the Vegetables
While the noodles are cooking, prepare the toppings: chop the cabbage, julienne the carrot, and slice the scallions. If using canned corn, drain it; if using frozen, thaw it.
- 5
Sauté the Vegetables
In a skillet, add a little sesame oil and sauté the cabbage, carrot, and bean sprouts over medium heat for about 3-4 minutes until they are slightly tender.
Assembling the Ramen
- 6
Combine the Ingredients
In a bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles, followed by the sautéed vegetables, menma, corn, and kikurage.
- 7
Garnish and Serve
Top with fresh scallions and serve hot. Enjoy your vegetarian shoyu ramen!