Vegan Shio Ramen Recipe with Garlic Flavour

Vegan Shio Ramen with garlic flavour is such a delightful twist on a Japanese classic.

Shio ramen, with its light and clear broth, is a staple in Japanese cuisine.

Plant based version of shio ramen recipe keeps all that goodness, featuring tender noodles, a savoury garlic taste, and a rich umami profile.

It’s a wholesome and satisfying meal, perfect for plant-based enthusiasts who want to enjoy the comforting flavours of traditional shio ramen, but in a vegan-friendly way.

Let's get ready to learn more about it before the Shio Ramen recipe!

What is the Origin of Shio Ramen?

Shio ramen has its roots in the late 19th century in Kitakata, a charming city in northern Japan's Fukushima prefecture.

The word "shio" means salt, which is the main seasoning in this ramen. The broth is clear and light, making it distinct from other types of ramen.

Originally, it's often seasoned with hints of seaweed or dried shrimp powder, making it a truly iconic dish in Japanese cuisine.

Over the years, shio ramen has evolved and different regions in Japan have added their unique twists to it.

Some added local vegetables, while others used seafood. This evolution has made shio ramen a versatile and beloved dish.

What Are the Different Name Variations of Shio Ramen?

Shio ramen goes by different names depending on the region. For example, in Hakodate, it is known as "Hakodate ramen."

The name often reflects the local culture and ingredients used. In coastal areas, seafood is a common addition and local vegetables are used in agricultural regions. These variations make each bowl of shio ramen unique.

The influence of local ingredients gives each version its own special flavour. That is why diversity is part of what makes shio ramen so popular.

Understanding these variations helps us appreciate the rich history of shio ramen.

Each bowl tells a story of its region, its people, and its culinary traditions. Now, The Plant Based Workshop has a variation too!

Non-Vegan vs. Vegan Shio Ramen

Classic shio ramen is made by simmering pork bones, chicken bones, and salt for several hours.

The broth is then strained to remove impurities, resulting in a clear, savoury flavour.

Naturally, this means high unhealthy fats and non-nutritious protein and salts.

The Plant Based Workshop has added a key ingredient to our 100% vegan garlic shio ramen.

Garlic is a versatile ingredient that adds depth and complexity to dishes, and when incorporated into our broth, it creates an incredibly flavourful and aromatic base.

The Vegan Garlic Shio Ramen is absolutely umami rich, and has an earthy undertone that enhances the garlic notes of the broth.

What Are the Benefits Garlic Shio Ramen?

Garlic broth is a powerhouse, adding a delightful aroma.

Furthermore, garlic is known for boosting the immune system and reducing blood pressure.

It is also much lower in saturated fats, making it heart-healthy in comparison to the traditional meat-based broth.

It also adds a strong, delightful flavor to the broth.

What Are Some Alternative Plant-Based Protein Options for Ramen?

Plant-Based proteins taste clean and excellent on The Plant Based Workshop Garlic Shio Ramen. 

Tofu and tempeh are great choices. Tofu is soft and absorbs flavours perfectly. Tempeh has a firmer texture and a nutty taste that is well-received and absolutely nutritious. 

Seitan has become a popular protein that plant-forward thinkers love. It mimics the texture of meat and is versatile.

Other meat substitutes, like soy curls or jackfruit, also enriches the nutritional value to plant-based dishes.

Each of these proteins adds a unique taste and texture diversifying your ramen experience.

How to Incorporate These Proteins into Garlic Shio Ramen?

Preparation techniques vary by protein.

For tofu, press it to remove excess water. Then, cut it into cubes and pan-fry until golden. Tofu can also be simmered, or cooked in the broth to soak up the flavour.

Tempeh should be cooked first. Pan-fry, steam or cooked in the broth.

Seitan can be sliced and sautéed. It’s best to add it to the broth to absorb the flavours. 

Soy curls need to be rehydrated in warm water, drained and sautéed for extra flavour and “meaty” chew.

All of these toppings can be cooked in bold flavours like miso, ginger, soy, sesame. Or, can be simply cooked in the umami-rich broths for simplicity.

Expert Tips from a Shio Ramen Chef

1. Simmering the Broth

Avoid simmering a already prepared broth. Over simmering, heating will cause the broth to evaporate and get saltier.

2. Layering Flavours

Build layers of flavour by sautéing garlic and onions before adding the broth. This caramelizes the sugars and adds depth to the final dish.

Feeling adventurous? Add a touch of plant-based milk. It will make the broth creamy. Feel free to add any ramen ingredients that may go well and are left over in your fridge!

3. Customizing Shio Ramen

Offer ideas for customizing garlic shio ramen to suit different tastes and dietary needs, such as adding different toppings like soft-boiled eggs, pickled ginger, or even roasted vegetables.

Plant Based Shio Ramen Recipe with Garlic Broth

Ingredients

Cooking Instructions

Nutritional Information

What Seasonings Can Enhance Garlic Shio Ramen?

Seasonings can make a big difference for the taste of Shio Ramen.

For a unique twist, try adding yuzu, which brings a refreshing citrusy note. Or shichimi togarashi, a Japanese 7 spice.

Balancing flavours makes a big difference on the taste of ramen.

Start with The Plant Based Workshop broth base, you can elevate your broth with miso paste, and other seasoning which can deepen the broth and umami.

Keeping in mind that you’d probably want to add more water to avoid over-salting your dish.

Adjust each seasoning until you achieve a balanced, savoury broth, or keep it simple and as is.

What Vegetables Complement Garlic Shio Ramen?

Traditional vegetables for garlic shio ramen include green onions, bamboo shoots, and nori.

Green onions add a fresh crunch. Bamboo shoots give a unique texture.

Nori enhances the umami flavour. For seasonal options, consider bok choy in winter or snap peas in spring.

Local vegetables like spinach or mushrooms are also amazing choices. Blanch or sauté the vegetables before adding them to your ramen dish.

This keeps their texture and flavour intact. Mixing traditional and seasonal vegetables can elevate your garlic shio ramen.

Common Mistakes to Avoid

Overcooking Noodles

Overcooked noodles can become mushy and lose their chewy texture.

To avoid this, follow the recommended cooking time on the package and immediately drain and rinse the noodles under cold water to stop the cooking process. (For super hot noodles, run under hot water, drain and put into your hot broth, enjoy immediately)

Using good quality ingredients

Use fresh, high-quality vegetables, noodles, and broths for the best results.

Think about balance

Achieving the right balance of flavours is crucial for a delicious bowl of ramen. Be mindful of the saltiness and umami levels, and adjust your seasonings gradually to avoid overpowering the dish.

Conclusion

Garlic Shio Ramen has a rich history and diverse regional renditions of the loved dish.

It’s popularity stems from the depth of flavour it brings, making it a favourite among those who appreciate bold and savoury goodness is their culinary creations. 

Enjoy making your own Garlic Shio Ramen at home with these tips and recipes from The Plant Based Workshop!