My quick Vegan Shoyu Ramen is ready in just 10 minutes! Say goodbye to long hours in the kitchen with this shortcut. For extra flavour, top with edamame beans, vegan sausage, tofu, carrots, lettuce, and bean sprouts, making it look fancy. The flavorful soy sauce based broth is so tasty, you might sip it straight from the bowl.
🍜 What Is Shoyu Ramen?
You may know about ramen, but what’s the story behind “shoyu”? Well, in Japanese, “shoyu” means soy sauce. Thus, shoyu ramen features a broth seasoned with soy sauce.
Are all instant/dry ramen noodles vegan-friendly?
Yes for the most part, brands like Nongshim, Mr. Noodles, and Lotus Foods are vegan. Be sure to check the ingredients, but if you’re not using the flavour packet, the noodles are likely vegan. Fresh ramen noodles tend to have eggs in them, so be aware.
Recipe Ingredients
The photo below shows all the ingredients for the recipe, with helpful notes for guidance.
Vegetable Broth Paste or Powder – My go-to is Better than Bouillon vegetable base paste, but you can use any flavourful concentrated paste or bouillon powder for this recipe.
Instant Ramen Noodles – I like to use the Nongshim Korean-style ramen and discard the seasoning pack it usually comes with. Of course, you can use any ramen noodles you prefer.
Ramen Toppings – Below is a list of the toppings I enjoy adding to my ramen. Feel free to customize them based on your preferences or what you have on hand.
- Shelled Edamame (frozen & thawed)
- Vegan Sausage (I used Field Roast)
- Extra Firm Tofu
- Lettuce (shredded)
- Carrots (thin strips)
- Bean Sprouts
- Fresh Cilantro
- Sesame Seeds
🌱 How To Trim Bean Sprouts
To trim bean sprouts, rinse them under cold water, cut off the roots and any discoloured ends using a knife or pinch them off using your fingers. Use immediately.
📸 Visual Guide: Making Shoyu Ramen
1. Combine sugar, vegetable broth paste, rice vinegar, soy sauce, and cilantro in a large serving bowl and set aside.
2. Boil 4 cups of water in a pot. Cook ramen noodles and carrots per package instructions (mine was 4-5 mins). Reserve 1 1/2 cups of cooking water, then drain. Pour reserved water into the bowl with the broth mixture. Stir until dissolved.
3. Heat oil in a large non-stick pan. Cook edamame beans, vegan sausage, and tofu until heated through. Add 1 tsp soy sauce to tofu, flip once, and cook for 1 minute.
4. Add noodles, carrots, edamame beans, vegan sausage, tofu, lettuce, and bean sprouts to the ramen bowl. Garnish with cilantro and sesame seeds.
🌶️ Tip: To add heat to your ramen, drizzle some sriracha sauce, chili crisp oil or spicy mayo on top of the ramen before serving!
👩🏻🍳 Jazz’s Tips
- For more servings – Double the recipe. Since I created this recipe for one serving, it’s easy to scale up as needed.
- Slice the carrots thinly – To ensure they cook evenly with the ramen noodles; otherwise, they might remain crunchy in the soup.
- Are you feeling extra lazy? – Go for silken or medium tofu, which is great for soups. Just toss it into the broth—no need to bother with a frying pan because, let’s be honest, we’re feeling lazy, right?!
- If vegan ramen noodles are unavailable – Substitute with another Asian noodle like udon, soba, or spaghetti if you feel crazy 😜 While it won’t be ramen by definition, it will still be yummy.
Variations
Switch up the toppings. It’s fun to jazz up this meal so it’s never boring! Below, I’ve listed some more vegan ramen toppings for you.
🥦 Vegetables: boiled or sauteed
- Asparagus
- Broccoli
- Cabbage (shredded)
- Simmered mushrooms
- Corn (canned or frozen)
- Snow Peas
- Bok Choy
- Spinach
- Bamboo Shoots (canned)
- Zucchini
🫘 Protein:
- Tofu (extra firm, medium, or silken)
- Frozen vegan dumplings (my fave)
- Tempeh
- Seitan (wheat gluten)
- Edamame (soybeans)
- Chickpeas (garbanzo beans)
- Lentils
- Vegan sausage (plant-based)
- Vegan “chick’n” or “beef” strips
🌿 Garnishes:
- Furikake (seaweed sprinkles)
- Toasted sesame seeds
- Chili crisp oil
- Fresh cilantro
- Green onions
- Thai basil or Italian basil
- Parsley
- Chives
- Kimchi (fermented cabbage)
- Nutritional yeast (nooch)
Frequently Asked Questions
No, traditional shoyu ramen often contains animal-based ingredients such as meat broth. But you can easily make a vegan version using plant-based broth and seasonings.
Yes, you can make gluten-free vegan shoyu ramen using noodles from brands like Lotus Foods. Just ensure that all other ingredients, such as soy sauce and broth, are also gluten-free.
You can meal prep ramen by preparing the broth and toppings in advance and storing them separately in the refrigerator. When ready to eat, reheat the broth, cook the noodles, and assemble your bowl with toppings.
⭐️ More Slurpable Asian Noodle Recipes
If you enjoyed this vegan ramen, check out these tasty recipes next:
DID YOU MAKE THIS SHOYU RAMEN?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Vegan Shoyu Ramen
Ingredients
Shoyu Broth
- 1 tsp sugar
- 1 tsp vegetable broth paste
- 1 tsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp fresh cilantro or green onion, chopped
- 1 ½ cups reserved boiled cooking water
Ramen Noodles
- 112g instant dried ramen (discard seasoning pkg)
- 1 small carrot, thinly sliced
Toppings
- 1 tbsp olive oil
- 1/4 cup edamame beans (thawed)
- 1/4 cup crumbled vegan sausage
- 2 slices extra firm tofu
- 1 tsp soy sauce
- 1/4 cup shredded lettuce
- 1/4 cup bean sprouts (trimmed)
- fresh cilantro & sesame seeds, garnish
Instructions
- In a large serving bowl, combine sugar, vegetable broth paste, rice vinegar, soy sauce, and cilantro. Set aside.
- In a pot, bring 4 cups of water to a boil. Add the ramen noodles and carrots and cook according to the package directions (mine took 4-5 minutes). Reserve 1 1/2 cups of the cooking water, then drain. Pour the reserved 1 1/2 cups of cooking water into the bowl with the broth mixture. Stir with chopsticks until everything dissolves.
- Heat oil over medium-high heat in a large non-stick pan, add the edamame beans, vegan sausage, and extra firm tofu. Cook until heated through. Add 1 tsp soy sauce to the tofu, flip once, and cook for about 1 minute.
- Add the drained noodles, carrots, edamame beans, vegan sausage, tofu, shredded lettuce, and bean sprouts to the ramen bowl. Garnish with fresh cilantro and sesame seeds.
Notes
- For more servings – Double the recipe. Since I created this recipe for one serving, it’s easy to scale up as needed.
- Slice the carrots thinly – To ensure they cook evenly with the ramen noodles; otherwise, they might remain crunchy in the soup.
- Are you feeling extra lazy? – Go for silken or medium tofu, which is great for soups. Just toss it into the broth—no need to bother with a frying pan because, let’s be honest, we’re feeling lazy, right?!
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