Hearty and Flavorful: Japanese Vegan Shōyu Ramen with Potatoes

Welcome to the world of Japanese cuisine, where we invite you to savor the delightful flavors of our Vegan Shōyu Ramen with Potatoes. This unique recipe combines the traditional elements of shōyu ramen with the added twist of creamy and wholesome potatoes. Get ready to embark on a culinary journey that celebrates the beauty of plant-based ingredients without compromising on taste and satisfaction.

In this dish, the umami-rich shōyu broth forms the foundation of the ramen, providing a savory and aromatic base. The addition of potatoes brings a delightful creaminess and mild sweetness that perfectly complements the robust flavors of the broth. Each spoonful will take you on a comforting and nourishing adventure, allowing you to enjoy the hearty textures and layers of taste that this recipe offers.

Japanese Vegan Shōyu Ramen with Potatoes

Indulge in the rich and satisfying flavors of Japanese Vegan Shōyu Ramen with Potatoes. This recipe offers a unique twist on traditional ramen, combining the umami-packed goodness of shōyu broth with the creamy texture and mild sweetness of potatoes. The result is a hearty and comforting bowl of ramen that will please vegans and non-vegans alike. The combination of savory soy sauce, aromatic vegetables, and tender potatoes creates a harmonious blend of flavors that will leave you wanting more
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 340 kcal


  • 11 pan


  • 2 packs Ramen noodles
  • 1 cup Chopped potatoes
  • 2 tsp Spicy chili bean sauce
  • 1 cup Onion
  • 2 cups Dashi stock
  • 1/2 tsp Japanese fresh herbs
  • 2 tbsp Minced garlic
  • 2 tbsp Minced ginger
  • 1/2 cup Cilantro
  • 2 tbsp Chili oil
  • 1/2 cup Shredded nori sheets
  • 2 cups Sheragi negi
  • 1 cup Chopped tomatoes


  • Take a pan.
  • Cook the onions until they become soft and fragrant.
  • Add in the chopped garlic and ginger.
  • Cook the mixture for a few seconds.
  • Add the spices.
  • Add the sgeragi negi and chopped potatoes into it when the spices are done.
  • Mix the ingredients carefully and cover the pan.
  • Add the rest of the ingredients except the noodles.
  • Let the mixture boil.
  • Add the ramen noodles into the mixture.
  • Add shredded nori sheets on top.
  • Your dish is ready to be served.



Whether you're a seasoned vegan or simply looking to explore new culinary horizons, this Vegan Shōyu Ramen with Potatoes is a must-try dish that promises to satisfy your taste buds and warm your soul.
Keyword Vegan Shōyu


Q: Can I use any type of potatoes for this recipe?
A: Yes, you can use various types of potatoes for the Vegan Shōyu Ramen. Russet, Yukon Gold, or red potatoes are commonly used and work well in this dish. Choose potatoes that are firm and have a good texture when cooked.

Q: How can I adjust the saltiness of the shōyu broth?
A: The saltiness of the shōyu broth can be adjusted by varying the amount of soy sauce used. Start with the recommended amount in the recipe and taste the broth as it simmers. If you prefer a milder flavor, you can add less soy sauce or dilute it with a bit of water. Conversely, if you prefer a saltier taste, you can add more soy sauce, but do so gradually to avoid overpowering the other flavors.

Q: Can I add additional vegetables to the ramen?
A: Absolutely! Feel free to add your favorite vegetables to the Vegan Shōyu Ramen with Potatoes. Traditional additions include sliced mushrooms, baby spinach, corn kernels, bean sprouts, or sliced scallions. You can customize the ramen to suit your preferences and include a variety of vegetables for added nutrition and flavor.

Q: Can I make the shōyu broth in advance?
A: Yes, you can prepare the shōyu broth in advance to save time. Once the broth is prepared, allow it to cool and store it in the refrigerator in an airtight container. When you’re ready to serve the ramen, gently reheat the broth on the stovetop and proceed with assembling the dish.

Q: Can I make this recipe gluten-free?
A: The shōyu broth traditionally contains soy sauce, which is not gluten-free. However, you can easily make this recipe gluten-free by using tamari or a gluten-free soy sauce substitute. Additionally, ensure that all other ingredients, such as noodles and toppings, are gluten-free as well.

Q: Can I add protein to the ramen?
A: Absolutely! If you desire additional protein in your ramen, you can add tofu, tempeh, or even plant-based protein alternatives such as seitan or textured vegetable protein (TVP). Simply cook or marinate the protein of your choice separately and add it to the ramen when serving.

Enjoy preparing and savoring your Vegan Shōyu Ramen with Potatoes, and feel free to customize it according to your preferences and dietary needs.

Cooking tips

Cooking Tips for Japanese Vegan Shōyu Ramen with Potatoes:

1. Choose the right potatoes: Opt for starchy potatoes like Russet or Yukon Gold, as they tend to become soft and creamy when cooked. This texture works well in the ramen, adding richness to the broth.

2. Season the potatoes: Before adding the potatoes to the ramen, consider seasoning them with a sprinkle of salt and pepper. This step enhances their flavor and ensures they’re well-seasoned throughout the dish.

3. Cook the potatoes separately: To prevent the potatoes from becoming too mushy in the broth, cook them separately and add them to the ramen just before serving. Boil or steam the potatoes until they’re tender but still hold their shape.

4. Control the spiciness: If you prefer a milder ramen, adjust the amount of chili garlic sauce or chili paste according to your taste. Start with a smaller amount and gradually add more if desired. Remember, it’s easier to increase the spiciness than to reduce it.

5. Garnish with fresh toppings: Enhance the flavors and presentation of your ramen by adding fresh toppings just before serving. Thinly sliced green onions, cilantro, nori seaweed strips, or sesame seeds are all excellent options that add a pop of color and freshness to the dish.

6. Cook the noodles al dente: When cooking the ramen noodles, follow the instructions on the package and aim for al dente texture. Overcooking the noodles can result in a mushy consistency, so keep an eye on them and test for doneness by tasting a strand.

7. Customize with additional toppings: Feel free to personalize your ramen with additional toppings of your choice. Sliced mushrooms, bean sprouts, corn kernels, or shredded cabbage are popular options. These toppings not only enhance the flavor but also add texture and nutritional value.

8. Serve immediately: Ramen is best enjoyed when served immediately after assembly. The noodles are at their optimal texture, and the flavors of the broth and toppings are at their peak. Serve the ramen hot to fully appreciate its deliciousness.

Remember to experiment and adjust the recipe to suit your taste preferences. These cooking tips will help you create a delicious and satisfying Japanese Vegan Shōyu Ramen with Potatoes that showcases the harmony of flavors and textures in every bowl. Enjoy the culinary journey!

Serving Suggestions

Serving Suggestions for Japanese Vegan Shōyu Ramen with Potatoes:

1. Traditional Style: Serve the ramen in individual bowls, garnished with sliced green onions, bean sprouts, and a sprinkle of toasted sesame seeds. Add a drizzle of sesame oil for extra richness and aroma.

2. Japanese-Inspired Garnishes: Enhance the authenticity of the dish by adding a sheet of nori seaweed, a few slices of pickled ginger, or a dollop of Japanese-style fermented chili paste (rayu) as condiments. These additions will add depth and complexity to the flavors.

3. Fresh Herbs and Greens: For a burst of freshness, top each bowl with a handful of fresh herbs such as cilantro or Thai basil. You can also add some lightly steamed or blanched greens like baby spinach or bok choy for added color and nutritional value.

4. Textural Delights: Add a crunchy element to the ramen by sprinkling some crispy fried shallots or garlic chips on top. These toppings not only provide a satisfying texture but also add a burst of flavor.

5. Onsen Tamago (Soft-Boiled Egg): Consider serving the ramen with a soft-boiled egg for a luscious and creamy addition. The egg yolk will enrich the broth and create a velvety texture when mixed in.

6. Additional Protein Options: If desired, you can add protein to the ramen by including sliced grilled tofu, tempeh, or seitan. These plant-based proteins will complement the flavors and make the dish more filling.

7. Customizable Ramen Bar: Set up a ramen bar and allow guests to customize their bowls with a variety of toppings and condiments. Offer a selection of fresh vegetables, herbs, protein options, and condiments like soy sauce, chili paste, and sesame oil. Let everyone create their perfect bowl of ramen.

Remember to adjust the serving suggestions based on your preferences and dietary needs. These ideas will help you create a visually appealing and flavorful experience with your Japanese Vegan Shōyu Ramen with Potatoes. Enjoy the delightful combination of creamy potatoes, savory broth, and an array of toppings that make every bite satisfying and enjoyable.

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