![\"39\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/01\/39.jpg\")
<\/a><\/p>\nVegan Shoyu Ramen<\/strong><\/p>\n There are different flavored ramens.<\/p>\n <\/p>\n The major ones are salt, shoyu, miso, and tonkotsu, but shoyu (or soy sauce flavored soup) tends to be many ramen noodle shops’ original or basic ramen.<\/p>\n I like all the flavors, but sometimes I just want to go back to the basics, like any food.<\/p>\n So, I made this shoyu ramen for lunch yesterday, and it turned out to be delicious and very satisfying.<\/p>\n I’m a big fan of kombu (Japanese dried seaweed), but this salted kombu called “shio-kombu” is probably one of my favorites. It’s eaten as a snack but it’s also used to make excellent flavorful vegan broth.<\/p>\n This was served with lots of sauteed wood ear mushroom that has a great texture and makes a perfect topping.<\/p>\n 1. Make soup. Cook garlic and onion in oil. Add shio-kombu and continue to cook. Add water. Boil and then reduce to a low heat. Add soy sauce, sugar, salt, and pepper. \u91a4\u6cb9\u30e9\u30fc\u30e1\u30f3<\/strong><\/p>\n \u6614\u304b\u3089\u30e9\u30fc\u30e1\u30f3\u5927\u597d\u304d\u5b50\u4f9b\u3067\u3057\u305f\u304c\u3001<\/p>\n \u6700\u8fd1\u30e9\u30fc\u30e1\u30f3\u98df\u3079\u305f\u3044\u3001\u3068\u601d\u3046\u3053\u3068\u304c\u307e\u305f\u5897\u3048\u3066\u304d\u307e\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n \u3053\u308c\u306f\u9031\u672b\u306b\u4f5c\u3063\u305f\u30e9\u30fc\u30e1\u30f3\u3002<\/p>\n \u30f4\u30a3\u30fc\u30ac\u30f3\u3067\u3059\u304c\u3001\u5869\u3053\u3093\u3076\u3067\u3057\u3063\u304b\u308a\u51fa\u6c41\u3092\u3068\u3063\u305f\u30b9\u30fc\u30d7\u306f\u7f8e\u5473\u3067\u3059\u3088\uff5e\u3002<\/p>\n \u5148\u65e5Wood 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\u30e9\u30fc\u30e1\u30f3\u306b\u304d\u304f\u3089\u3052\u3001\u5927\u597d\u304d\u306a\u7d44\u307f\u5408\u308f\u305b\u3067\u3059\uff01<\/p>\n \u4eca\u9031\u6765\u9031\u306b\u304b\u3051\u3066\u3001\u30d5\u30a3\u30ae\u30e5\u30a2\u30b9\u30b1\u30fc\u30c8\u306e\u56fd\u5185\u9078\u624b\u6a29\u304c\u884c\u308f\u308c\u3066\u3044\u307e\u3059\u3002<\/p>\n \u305b\u3063\u304b\u304f\u6b69\u3044\u3066\u3044\u3051\u308b\u3068\u3053\u308d\u3067\u3084\u3063\u3066\u3044\u308b\u306e\u3067\u3001\u30c1\u30b1\u30c3\u30c8\u3092\u8cb7\u3063\u3066\u884c\u3063\u3066\u6765\u307e\u3057\u305f\u3002<\/p>\n \u4eca\u65e5\u306f\u4e00\u65e5\u76ee\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u5168\u3066\u3001Novice(\u30ce\u30fc\u30d3\u30b9\uff09\u3001\u3064\u307e\u308a\u521d\u5fc3\u8005\u30b0\u30eb\u30fc\u30d7\u3002<\/p>\n \u7537\u5b50\u30b7\u30f3\u30b0\u30eb\u3001\u5973\u5b50\u30b7\u30f3\u30b0\u30eb\u3001\u305d\u3057\u3066\u3001\u30da\u30a2\u3002<\/p>\n \u307f\u3093\u306a\u898b\u305f\u76ee\uff11\uff13\uff5e\uff11\uff16\u6b73\u3050\u3089\u3044\u304b\u306a\uff1f<\/p>\n \u9811\u5f35\u308b\u59ff\u304c\u7d20\u6575\u3067\u3057\u305f\u3002<\/p>\n \u521d\u5fc3\u8005\u30b0\u30eb\u30fc\u30d7\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u4eca\u65e5\u306f\u5e2d\u304c\u3089\u304c\u3089\u3002<\/p>\n \u305d\u306e\u305f\u3081\u3059\u3063\u3054\u3044\u9593\u8fd1\u3067\u898b\u308b\u3053\u3068\u304c\u3067\u304d\u305f\u306e\u3082\u697d\u3057\u304b\u3063\u305f\u3067\u3059\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Vegan Shoyu Ramen There are different flavored ramens.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,11,12,28,29],"tags":[],"class_list":["post-38338","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-starches","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38338"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38338\/revisions"}],"predecessor-version":[{"id":38375,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38338\/revisions\/38375"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n
\n– canola oil
\n– 2 cloves garlic
\n– 1\/2 onion, sliced
\n– 2~3 tablespoons Shio-Kombu (Japanese salted kombu)
\n– 2 cups water
\n– soy sauce
\n– sugar
\n– salt and pepper
\ncooked ramen noodle (I use fresh noodle)
\nwood ear mushroom, sauteed
\ncorn
\ngreen onion
\nred ginger<\/p>\n
\n2. Serve cooked ramen noodle in the soup with mushroom, corn, onion, and ginger.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"