Vegan Shio Ramen Recipe
Shio ramen, the salt-based cousin of its bolder counterparts, often takes a backseat in the world of ramen. Its subtle flavors and minimalist approach can be overlooked in favor of the richer, more complex tonkotsu or miso styles. But this understated beauty deserves more recognition.
The vegan shio ramen features a clean, vegetable-based broth elevated by the subtle umami of truffle salt. Topped with hearty king oyster mushrooms, seaweed, and menma, this ramen is a testament to the idea that sometimes, less truly is more. Let’s celebrate the simplicity of shio ramen together!
Recipe
Vegan Shio Ramen Recipe
Ingredients and Method
Vegan Shio Ramen Recipe
- 1 cup polenta
- 4 cups water
- 1 lb mixed wild mushrooms sliced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup vegetable broth
- 2 teaspoon fresh thyme leaves
- Salt and pepper to taste
Vegan Shio Ramen Recipe
- Bring water to boil in a large pot. Slowly whisk in polenta. Reduce heat and cook, stirring often, for 30 minutes until creamy.
- Meanwhile, heat oil in a skillet. Add mushrooms and cook until browned, about 10 minutes.
- Add garlic, thyme, and broth to mushrooms.
- Simmer for 10 minutes until the sauce thickens.
- Serve polenta in bowls topped with mushroom ragu.
Vegan Shio Ramen Recipe
- Garnish with extra thyme and a drizzle of olive oil if desired.
