A flavorful and savory Japanese noodle soup that is known for its clear soy sauce-based broth and abundance of vegetables. It's a vegetarian or vegan variation of traditional Shoyu Ramen, which typically includes a broth made from soy sauce and clear chicken or pork stock.
The base of Vegetable Shoyu Ramen is a clear and aromatic vegetable broth. This broth is typically made by simmering a variety of vegetables like onions, carrots, mushrooms, kombu (dried kelp), and sometimes dried shiitake mushrooms. The soy sauce adds a salty and umami-rich flavor to the broth.
Vegetable Shoyu Ramen is served with the same type of wheat-based ramen noodles as traditional Shoyu Ramen. These noodles are usually thin and have a satisfying chewiness to them.
In addition to soy sauce, Vegetable Shoyu Ramen may be seasoned with ingredients like mirin (sweet rice wine) and sake (Japanese rice wine) to add depth and sweetness to the broth. Some versions may also include a dash of sesame oil for extra flavor.
Depending on the chef's creativity and regional variations, you might find additional ingredients like tofu, fried or marinated tofu, or even spicy chili oil to give the ramen an extra kick.
Overall, Vegetable Shoyu Ramen is a comforting and nutritious dish that offers a balance of umami-rich flavors, a medley of colorful vegetables, and a satisfying noodle base. It's an excellent choice for vegetarians and vegans who want to enjoy the traditional flavors of Shoyu Ramen without meat-based ingredients.