Easy Vegetarian Shio Ramen Recipe
Learn how to make a delicious Vegetarian Shio Ramen with this easy recipe! Enjoy the delicious blend of chewy noodles and savory flavors without chicken stock!
Looking for Japanese ramen dishes? Try my Miso Ramen, Hiyashi Chuka, or Ramen Noodle Salad!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Shio Ramen, translated as “salt ramen” in Japanese, is a classic Japanese ramen variety known for its clear broth. The soup is typically made from chicken broth and Japanese dashi stock like kombu or bonito flakes and seasoned with salt. Compared to other ramen varieties like shoyu, miso, and tonkotsu (pork bone) ramen, shio ramen offers a simpler and more delicate broth.
Recipe Ingredients
You’ll need the following ingredients to make this Vegetarian Shio Ramen:
How To Make Vegetarian Shio Ramen: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare the toppings.
Step 2
Cook minced garlic and ginger with sesame oil in a pot.
Step 3
Add vegetable bouillon, salt, and water, and bring it to a boil.
Step 4
Boil ramen noodles and drain.
Place the drained noodles in a serving bowl, ladle the hot soup over the noodles, and arrange the toppings. Sprinkle a dash of black pepper as a garnish, and savor these delicious noodles!
How to Eat It
Enjoy the noodles using chopsticks for the noodles, toppings, and a spoon for the broth.
In Japan, people slurp noodles and even drink the broth directly from the bowl without using a spoon. While slurping noodles may seem bad manner in some cultures, it is acceptable in Japan and also serves the practical purpose of cooling down the hot noodles for a more enjoyable eating experience.
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Easy Vegetarian Shio Ramen Recipe
Print Pin SaveIngredients
- 2 servings Ramen noodles, 220g
Toppings
- 2 Eggs, boiled
- ½ Corn, boiled or steamed
- ½ Scallion, chopped
- 2 tbsp Menma
Soup
- 1 clove Garlic, minced
- 1 clove Ginger, minced
- 1 tbsp Sesame oil
- 3 cups Water, 720ml
- 1 tsp Vegetable bouillon powder, 5g
- 1 tsp Salt
Instructions
- Prep Toppings: Boil eggs and cut them in half. Boil corn and remove the kernels from the cob. Chop scallions into thin slices.
- Cook Garlic and Ginger: Heat a large pot over medium heat, add sesame oil to the pot, and cook the minced garlic and ginger until you can smell their aromatic flavors.
- Make the Soup: Add water, bouillon powder, and salt to the pot, and bring the soup to a boil.
- Cook the Ramen Noodles: Boil the ramen noodles according to the package instructions and drain.
- Assemble: Place the drained noodles in a serving bowl and ladle the hot soup over the noodles, ensuring they are fully submerged. Arrange the toppings on top.
Video
Notes
-
- As you prepare the soup, taste it, and feel free to adjust the ingredients to suit your personal preference.
- When cooking noodles, stir them gently to prevent them from clumping together.
