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Vegan shoyu ramen with toppings.
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Vegan Shoyu Ramen

With my shortcut method, you can make shoyu ramen in 10 minutes. Top it with edamame, vegan sausage, tofu, carrots, lettuce, and bean sprouts in a savoury soy sauce broth that is sip-worthy!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Mains
Cuisine: Japanese
Servings: 1 bowl
Author: Jazzmin Kaita

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?!