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Kyoto-style ramen with light vegetable broth, tofu and egg
Light Japanese ramen made from vegetable stock, with tofu, shiitake mushrooms and egg

Kyoto-style Ramen

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Kyoto, the ancient imperial capital, is famous for a cuisine that respects refinement and natural flavours. This ramen doesn't rely on heavy fats, but rather on the harmony between vegetables and a light broth. It is like a walk in a Japanese garden: orderly, clean, and soothing.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 680 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Saucepan
  • Frying pan (for frying tofu)

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Soya

Instructions

1 ✓

Dice the tofu and fry in a pan with a little oil until golden brown on all sides.

Tip: Frying creates a crust on the tofu, so it won't fall apart in the soup and has a more pleasant texture.
2 ✓

Heat the vegetable stock with the soy sauce, garlic, ginger and mushrooms. Simmer for 5 minutes.

Tip: The mushroom flavour infuses into the broth, enriching it.
3 ✓

Toss the carrot and Chinese leaf into the soup, cook for another 2 minutes (they should remain crunchy).

4 ✓

Cook the noodles, place in a bowl, ladle over the soup with the vegetables, and top with the fried tofu and egg. Drizzle with sesame oil.

Recipe FAQ

What gives the vegetable soup its flavour?
Shiitake mushrooms and soy sauce provide "umami", which gives a meaty taste sensation without the meat.

Ingredients

  • 200 g Ramen noodles
  • 800 ml Vegetable stock (rich, savoury)
  • 2 tbsp Soy sauce
  • 2 pcs Boiled eggs
  • 100 g Tofu (diced, drained)
  • 50 g Carrot (julienned)
  • 60 g Shiitake mushrooms
  • 80 g Chinese leaf (Chinese cabbage)
  • 1 stalk Spring onion
  • 1 clove Garlic (crushed)
  • 1 tsp Fresh ginger (grated)
  • 1 tbsp Sesame oil