Gluten-Free Shoyu Ramen (vegan, oil free)
A gluten-free shoyu ramen that you can easily make at home with zero gluten required!
Servings: 1
Ingredients
Broth
- 4 cups Veggie Broth
- 1-2 pieces Dried Kombu seaweed
- 6-10 Dried Shiitake Mushrooms
- 1-2 tbsp Tamari or Liquid Aminos
Other
- 1 serving Gluten-Free Ramen Noodles
- 1/4 cup Shimeji Mushrooms or mushrooms of choice
- 1 serving Tempeh or Tofu grilled
- Other Veggies of Choice bok choy, corn, spinach, carrots, etc.
Optional
- 1/3 cup Sautéed Lotus Root
- 1 sheet Nori seaweed
- Shichimi Togarashi Japanese pepper spice
- Scallions to top
- 1 tsp Toasted Sesame Oil
Instructions
- In a saucepan, bring veggie broth to a boil, and add dried kombu and shiitake mushrooms. Allow to boil for about 10 minutes on low heat, and steep while you prep your ingredients. If you have time, let ingredients steep in advance for extra flavour.
- When ready to serve, heat on low and add tamari to taste. Try to avoid bringing broth to a boil once tamari is added.
- Boil ramen noodles and shimeji mushrooms and strain.
- To serve, add noodles to a serving bowl, and toppings like mushrooms, lotus root, tempeh, and any additional veggies.
- Pour soup over top of noodles.
- Garnish with scallions, shichimi togarashi and nori. Enjoy!
Notes
Tip: I recommend not cooking noodles far in advance or saving cooked noodles for leftovers, as the texture will not stay in tact.
Original Recipe: https://veggiekinsblog.com/2019/07/25/gluten-free-shoyu-ramen/