Vegan Shio Ramen

Tutorial video

Ingredients (16)

• 1 clove garlic, minced
• 1 shallot, finely chopped
• 1 medium piece ginger, grated
• 1 handful dried sliced shiitake mushrooms
• 10 g kombu
• 2 cups water
• 1 tsp olive oil
• 1/4 tsp pink salt
• pinch pink salt
• 1 tsp sake
• 1 tsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 tbsp white sesame seeds
• 1 portion ramen noodles
• 2 stalks green onion, chopped
• 2 tbsp shredded nori

Nutrition (per serving)

Calories

440 kcal

Carbohydrate

63 g

Protein

12 g

Fat

15 g

Fiber

4 g

Sodium

800 mg

Calcium

50 mg

Potassium

300 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

0 mg

Instructions

• Finely chop the garlic, shallot and one stalk of green onion; grate the ginger.
• Bring a pot of water to a boil for the noodles.
• Heat a saucepan over medium heat and add the olive oil.
• Sauté the garlic, shallot, ginger and green onion for about 2 minutes.
• Add the dried shiitake mushrooms, kombu and 2 cups water; cover and simmer 5–8 minutes.
• Remove the kombu once the broth begins to boil.
• Meanwhile, cook the ramen noodles according to package directions, stirring occasionally; drain and set aside.
• In a serving bowl combine pink salt, rice vinegar, sake, sesame oil and white sesame seeds.
• Pour the hot broth into the bowl, then add the cooked noodles.
• Top with the remaining chopped green onion and shredded nori.