Ramen végétarien aux champignons et au tofu

What's in it

12 parts read from its 12 ingredient lines, its title and its method.

Broth base

• Vegetable or mushroom “1 l Bouillon de légumes”

Tare and seasoning

• Soy sauce (shoyu) “4 c. à soupe Sauce soja”
• Vinegar “2 c. à soupe Vinaigre de riz”

Aroma oil

• Sesame oil “4 c. à soupe Huile de sésame torréfié(e)”

Noodles

• Ramen noodles, kind not stated “4 g Nouille de blé”

Toppings

• Boiled or soft egg “4 Œuf(s)”
• Bean sprouts “50 g Pousse de soja”
• Mushrooms (shiitake, enoki, shimeji) “150 g Shiitake(s)”
• Bok choy “3 Chou Pak Choï”
• Cabbage “3 Chou Pak Choï”
• Tofu “300 g Tofu”

How it is served

• Served in soup from the method

Against the usual Vegan

It has 3 of the 3 parts of the usual Vegan and vegetarian ramen: vegetable or mushroom, tofu and mushrooms (shiitake, enoki, shimeji).

Less usual for the style: vinegar (in 22% of Vegan recipes), bean sprouts (in 11% of Vegan recipes) and cabbage (in 22% of Vegan recipes).

Ramen with no meat or bones: a broth of kombu, mushrooms, vegetables or soy milk, with tofu, mushrooms and vegetables in place of chashu.