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  • Writer's pictureTeddy

Shoyu Ramen

Finally there is real ramen for breakfast again! <3

I can’t believe that I’ve finally found the time to do it again.

This time very simple Shoyu Ramen with a little shallot oil and fried tofu.

Duration: 2 hours (+ 1 night)

Difficulty: medium

Makes 2 servings



1500g hot water

15g kombu seaweed

10g dried shiitake mushrooms

375g onion

75g garlic

150g spring onion

25g ginger

13g salt


100g of the broth

75g soy sauce

50g sugar

50g mirin

15g rice vinegar

optionally some MSG

optionally some sake

Shallot oil

about 75g shallots

100g rapeseed, peanut or sunflower oil


2 servings of ramen noodles

Toppings of your choice, I recommend

spring onions



Shiitake mushrooms (briefly cooked in the broth)



For the broth, first add the dried shiitake mushrooms and the kombu seaweed to the boiling water to create an umami base for the broth. Let them steep in it for 20 minutes. In the meantime you can roast the onions, garlic, ginger and spring onions (I only recommend using the light part) in a pan without oil. Don't try too hard peeling the onions and garlic, the peel also adds flavor to the broth.

Then you can take the algae and mushrooms out of the broth (you can save the mushrooms and possibly sauté them as a topping for the ramen) and add the remaining vegetables and salt. Then cook the broth for 1.5 hours. Then cover with the vegetables and let them cool down and then put them in the refrigerator overnight so that the vegetables can give off the last bit of flavor.

If you want to add some shallot oil to it, you should first chop the shallots into fine pieces and slowly heat them in cold oil and let them fry for a few minutes. Then simply pour the oil through a small sieve and store it in the refrigerator.

The next day, the cold broth can then be poured through a sieve.

For the tare you take 100g of the broth and mix it with soy sauce, sugar, mirin, rice vinegar and optionally some sake. Cook the tare for a few minutes over high heat so that the liquid is slightly reduced.

Then you can already prepare your toppings and noodles.

The broth can now also be boiled. If you want to top the soup with shiitake mushrooms, I can also recommend you to let them simmer in the broth for a bit. I also fried some tofu in the meantime.

Put a little tare (1-2 teaspoons depending on how much you have reduced it) in your bowl, followed by some shallot oil (I recommend 1-2 teaspoons). Pour in half of your broth and add the noodles.

Then only your toppings are missing and you can enjoy the ramen.

Guten Appetit!

If you've read this far, you might have noticed that I'm not running any adds, to improve your reading experience and because I deeply believe, that vegan recipes should be accesible to anyone.

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