View on phone
Teriyaki Shiitake Shoyu Ramen
40 min
Main
Soup
Servings
Total
40 minPrep
15 minCook
25 minContains
soy
sesame
gluten
Free from
peanut
tree nut
Ingredients
Broth
-
½ Tbsp (7 mL)vegetable oil
-
2garlic cloves, crushed
-
1 tsp (2 g)freshly grated ginger
-
-
1.8 oz (50 g)shiitake mushrooms, sliced
-
3.5 oz (100 g)enoki mushrooms
-
1vegetable bouillon cube
-
4 cups (960 mL)water
-
-
1 tsp (5 g)brown sugar
-
1 tsp (5 mL)rice vinegar
-
1 tsp (5 mL)toasted sesame oil
-
7.1 oz (200 g)fresh ramen noodles
Grilled corn
-
½ Tbsp (7 mL)toasted sesame oil
-
3.5 oz (100 g)canned baby corn, halved lengthwise
-
1 pinchsalt
Suggested toppings
-
4heads of baby bok choy, halved
-
5.3 oz (150 g)smoked tofu, thinly sliced
-
½ cup (45 g)fresh bean sprouts
-
1stalk green onion, thinly sliced
-
2sheets of roasted seaweed snacks, halved
Teriyaki mushrooms
-
½ Tbsp (7 mL)toasted sesame oil
-
3.5 oz (100 g)shiitake mushrooms, sliced
-
1 Tbsp (15 mL)teriyaki sauce
Optional toppings
Directions
- To a large pot on medium-high heat add the oil, garlic, ginger, doubanjiang, shiitake, and enoki. Cook for 1 minute.
- Then add the bouillon, water, soy sauce, and kombu. Bring to a boil, reduce to a simmer, and cook covered for 20 minutes.
- Meanwhile, add the sesame oil, corn, and salt to a large pan on medium-high heat. Cook until golden, then transfer to a plate.
- Add some more oil and the shiitake mushrooms to the now-empty pan. Cook until golden.
- Then turn off the heat, add the teriyaki sauce to the mushrooms, and stir to coat.
- Cook the noodles according to the package instructions. When cooked, remove the noodles from the water, but don't discard the water yet. Toss the noodles in a bit of toasted sesame oil.
- Bring the noodle water back to a boil and add the bok choy. Cook for 30 - 60 seconds before draining.
- When the broth is ready, remove the kombu. Add the sugar, vinegar, and sesame oil to the broth and stir through.
- Add the noodles to a bowl, pour over the broth, and top with corn, teriyaki mushrooms, and other desired toppings. Enjoy!
Storage
- This soup is best enjoyed immediately.
- The broth can be made a day in advance and stored in an airtight container in the fridge for up to 4 days. Reheat on the stove before adding the toppings and noodles.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 22%
• fresh ramen noodles
Proteins 6%
• smoked tofu
Fruits & Veggies 72%
• garlic clove
• freshly grated ginger
• shiitake mushroom
• enoki mushrooms
• canned baby corn
• head of baby bok choy
• fresh bean sprouts
• stalk green onion
• sheet roasted seaweed snack
• shiitake mushroom
Calcium
• smoked tofu
Fat
• vegetable oil
• toasted sesame oil
• toasted sesame oil
• toasted sesame oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
This was absolutely incredible!! So flavouring and wholesome, it felt like restaurant quality. I bought dried kelp for this and I think that really elevated the dish. Loved it and will remake for sure.
I don't know where I went wrong on this one, but I don't think I'd add vinegar next time. It just tasted off. The mushrooms were incredible though. I'm unsure if I can update comments but I'd love to give an update when I make it again. Ramen is such a staple for me but I honestly don't have to the desire to spend several hours in the kitchen so this is a nice medium for me.
My first ramen and it turned out delicious 😋
Love this recipe! I usually add oat milk for creaminess, so instead of 100% of the amount of water I use 50% of that as oat milk. Also to me to make the best broth I add more sugar and more rice vinegar.
Awesome dish
First ramen of my life and enjoyed it a lot !
One of the best ramens I’ve had other than the ones in Japan 😍
This was super tasty even without the teriyaki mushrooms
This was absolutely amazing, even though I skipped the corn and teriyaki mushrooms. It was my first time trying ramen and I loved it! Thank you guys for for the recipe 🍜💜
I was wondering if the broth (not the toppings) can be stored in the freezer as well. Would like to make a batch to use on busy days!
Very tasty. I will certainly make this again and again
Wonderful!!!
Yummy! I only wish I could have used baby bok choi (I only had access to regular-sized ones, I used two), the big leaves are not easy to chew. I also skipped the kombu and used button mushrooms instead of shitake, as I'm ran out of them.
Really really loved it.
Made it when I was feeling a little under the weather and what comforting food it is!
Really delicious 🫶
Delicious! & easy to swap things out with the alternatives given, I love this! 😍
Honestly the most amazing ramen I have ever made. This is being added to my rotation for sure!
I love this recipe! I've done it twice now and will keep on doing it. It's the first time that I try making ramen and i have to say I made a great choice with this recipe. Fully recommend!!
One comment is that the descriptions on step 1 and 2 are not fully matching the ingredients. I went back to the recipe on the PUL website to match them correctly
This recipe is confusing. Do you sauté the mushrooms then add water and boil then sauté again and add teriyaki?
So delicious! I made it for my partner when he wasn’t feeling well and now it’s all he wants to eat!
I made with a friend and we both LOVED, so tasty and full of flavour!
So delicious 😋🤩
I made many vegan ramen soup recipes but this is my favourite so far. I forgot to buy smoked tofu but found a simple recipe to make my own, and that with those teriyaki mushrooms and baby corn were a very tasty combination!
Well I shall be making this again...and again and again....
Hi! I'm about to try this recipe tomorrow. I'm gathering all the ingredients :D Just a question: Could I use dehydrated nori seaweed instead of Kombu?
Thank you! I really like your recipes. They are great!
This is a great recipe! I love the simple yet flavorful broth. I’ll be making this every winter!
I've cooked this recipe twice now, and it is so incredibly delicious!
This is such a delicious, decadent recipe for me! If I ever want to treat myself whilst really unwinding and enjoying the cooking process, this is a dish I will now turn to. Thank you!
Quick, tasty recipe!
Woww it's full of flavor and amazing recipe for vegan ramen. I cooked both recipes but this one is really next level . I absolutely love the broth..! Thanks for such amazing recipe's PUL.
Made this recipe for the whole street (22 persons), everyone loved it!
This is a spot on recipe! Loved it.
This was FANTASTIC. The broth had an amazing depth, even without the kombu (because I couldn’t find any). I would have made twice the amount of broth had I known it was this delicious!
Delicious!! I personally found the recipe to be a bit on the salty side, but I also don’t eat a lot of salt so I could just be more heightened to even smaller amounts of salt. But with that said, the broth is so flavourful and warming! I love the crispy mushrooms and tofu added in. I also like to add green cabbage!
Amazing recipe! One of the best ramen I have eaten. Thank you PUL for all your hard work ❤️
I wanted to add a suggestion, it would be nice to have an option to save my favorite recipes on the website, so I can come to them later again 🙂 and maybe an option to save recipes to try later...
Since your ramen wars video, have made both but somehow keep going to this one, and now seems a weekly part of my menu. It is so comforting, so tasty and totally versatile with seaweeds and veggies. Absolutely love it.
Thank you.
Soo good! Really hit the spot.
Made this ramen today and me and my husband absolutely loved it. Especially the broth was out of this world :)
Next on our list is the Spicy Miso Sesame Ramen!!
Thank you PUL team <3
This was so delicious. That broth was seriously unreal. My husband (who only eats plant-based at home) actually requested we make it for dinner again this week because he loved it so much last week! Love the addition of the bok choy, smoked tofu and the enoki mushrooms - I think these were my favourite parts of the ramen. We will be experimenting with adding sugar snap peas this week instead of the baby corn but I anticipate it will still taste delicious!
Absolutely delicious!! The broth and the teriyaki mushrooms were just divine. It was my first time making ramen and actually made it for everyone when we had friends staying the night - everyone loved it! We live close to the Dutch border and often just go for a drive to Amsterdam to have good ramen, but I have to say, we won't have to drive as much as this recipe is now a household staple :) Will have to try the miso ramen next!
This was absolutely delicious! Thank you so much for the recipe Robin!! 🙌🏻🌿 My favourite parts were the teriyaki shiitake, baby corn and smoked tofu.❤️ I swapped the enoki mushrooms for shredded oyster mushrooms, bean paste for sambal and ramen noodles for brown rice noodles so it was GF. Will definitely be making again! 😍🍜
Such an amazing recipe, I will be cooking this often now, loved it! And my favorite part was the teriyaki shiitake - such a unique slightly caramel-like flavor!
So tasty!! My husband and I devoured it - thanks for the recipe!
Hats off to you, Robin, this ramen was SOO GOOD!!
Hi PUL Team! I'm really looking forward to making this, but unfortunately don't have access to enoki mushrooms. :( Any suggestions on what could be a good substitute?
I tried Robin's recipe, although I don't have Donbanjiang paste, I sub for (mild) Ssamjang paste instead. Also I sub fresh shiitake mushrooms for dried shiitake mushrooms (of course less in term of weight) + mushroom bouillon cube. It was so good and satisfying. I can't handle spiciness but the warmth from the ginger and probably some spiciness from the Ssamjang paste was enough for me.
I'm so glad I got enough bokchoy and enoki mushrooms to make the dish again tomorrow!
Loved it! Small note, the bouillon is missing in the ingrediënts list!
I've officially tried both ramens, and while they were both delicious I must say I preferred this one! Slurpilicious! Well done Robin! 🙌
That was sooooooo delicious! Have to try your sisters version next but this one sure is a hard one to beat :)
Hi from Germany <3
Amaaazing!! ✨ The whole fam loved it!
Can I make this if I don't have the kombu?
Those teriyaki mushrooms are ah-mazing. 10/10 recommend this ramen soooo good!
Robin, this recipe was amazing! Delicious broth, perfect saltiness. Not too much and not too little. Best homemade ramen I've made (and I've made a lot).