Vegan Shoyu Ramen

Name: Vegan Shoyu Ramen
Yield: Serves 3 servings
Ingredients: 3 large bowls water (A); Kombu (kelp), cut into bite-sized pieces, as needed (A); Vegetable bouillon granules, as needed (A); 1 onion, sliced (A); 1 splash soy milk (A); 3 cloves garlic, minced (A); Sesame oil, as needed (B); Soy sauce, as needed (B); 1 bunch garlic chives (nira), roughly chopped; 12 pieces soy meat; as needed Organic dark brown sugar,; 10.5 oz ramen noodles (egg-free, alcohol-free) (300g); as needed Coarsely ground black pepper,

山﨑塾 @cook_40107253

This is a vegan ramen made without any animal products.
Recipe background:
I was able to get ramen noodles from Yamaya that don't contain eggs or alcohol, so I made this soup. Just using onion and garlic gives it a real ramen soup flavor.

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Ingredients

Serves 3 servings

3large bowls water (A)
Kombu (kelp), cut into bite-sized pieces, as needed (A)
Vegetable bouillon granules, as needed (A)
1onion, sliced (A)
1 splashsoy milk (A)
3 clovesgarlic, minced (A)
Sesame oil, as needed (B)
Soy sauce, as needed (B)
1 bunchgarlic chives (nira), roughly chopped
12 piecessoy meat
as neededOrganic dark brown sugar,
10.5 ozramen noodles (egg-free, alcohol-free) (300g)
as neededCoarsely ground black pepper,

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Steps

1

For the soup: Add all (A) ingredients to a pot and simmer until the onion is cooked through. Add the garlic chives, then season with (B) ingredients. Use a generous amount of sesame oil.
2

For the soy meat 'chashu': After rehydrating the soy meat in water, drain it well. Simmer briefly with soy sauce, dark brown sugar, water, and vegetable bouillon granules.
3

While making the soup, cook the ramen noodles. Pour the soup over the noodles, top with the soy meat chashu, and finish with black pepper.