Vegan Shio Ramen
A beautifully clear, golden, elegantly balanced salt-based ramen — the lightest and most refined of classic ramen styles — reimagined fully plant-based. Fragrant kelp and dried mushroom dashi forms the base, seasoned simply with salt, light soy, and subtle aromatics to let the pure, clean umami shine. Topped with golden pan-seared tofu slices, tender bamboo shoots, wakame seaweed, and fresh scallion. Delicate yet deeply satisfying — pure comfort in a bowl without any meat or fish!
Shared by yuki
Time
30 min
Serves
2
Difficulty
easy
🛒 Ingredients
- #Vegan Dashi Broth;
- 1 piece dried kombu (kelp) — approx. 10 cm square
- 1.2 L water,, 5–6 dried shiitake mushrooms
- 1 small yellow onion — quartered.. 2–3 thin slices fresh ginger
- #Shio Tare (Seasoning Base);
- 1½ tbsp sea salt — adjust to taste.. 1 tbsp light soy sauce
- 1 tsp mirin (vegan) or ½ tsp maple syrup.. 1 tsp toasted sesame oil
- #Noodles & Toppings;
- 200 g fresh or dried ramen noodles — egg-free.. 200 g firm tofu — sliced thick
- 80 g menma (seasoned bamboo shoots) — drained
- 2 tbsp dried wakame — rehydrated in water
- 2–3 tbsp fresh scallion — thinly sliced
- 1 tbsp neutral oil — for pan-searing tofu.. White pepper — to taste
👩🍳 Instructions
- 1
Make the clear dashi broth: Place water, kombu, dried shiitake, onion quarters, and ginger in a pot. Soak 15 minutes if time permits. Heat gently over low heat — do not boil. Remove kombu just before water simmers. Keep at a quiet bubble for 15–20 minutes to extract all flavour. Strain the broth, discarding solids — you now have a crystal-clear, fragrant vegan dashi.
- 2
Prepare the shio tare: Stir salt, soy sauce, mirin, and sesame oil into the hot broth until fully dissolved. Taste carefully — it should be pleasantly salty, clean, and well-balanced. Adjust salt to your preference. Keep broth warm over very low heat.
- 3
Pan-sear the tofu: Heat oil in a small pan over medium heat. Sear tofu slices 2–3 minutes per side until beautifully golden and firm. Set aside.
- 4
Cook noodles: Bring a separate pot of water to a rolling boil. Cook ramen noodles according to package instructions — usually 2–3 minutes for fresh, 4–5 minutes for dried — until springy and tender. Drain well and shake off excess water.
- 5
Assemble & serve: Divide noodles neatly into warm bowls. Ladle the hot clear broth over them — pour gently to keep broth clear. Arrange golden tofu slices, bamboo shoots, and rehydrated wakame on top. Finish generously with fresh scallion and a pinch of white pepper. Enjoy immediately!