Soyfree & vegan Japanese ramen – noodle soup with shiitake and seaweed spaghetti
Looking for a comforting soup that’s brimming with Japanese inspired flavors, but free from soy? This easy to make recipe combines the earthy richness of shiitake mushrooms, the umami punch of sea spaghetti, nutty sesame seeds, and the subtle sweetness of coconut aminos for a delicious twist. Perfect for those avoiding soy but still seeking that unique flavor profile.

Ingredients
- Shiitake mushrooms – Take 2 cups or 150 grams for a full bowl.
- Bok choy – I use two halves because I like it when its still visible, but you can cut in in chunks as well. The white can be heated for about a minute, trhe green is best when lef as raw as possible.
- Noodles – Any kind will do, I like thick rice noodles.
- Radishes – For a little colour and extra taste.
- Sea spaghetti – Recommended is 5 grams per person.
Optional ingredients
- Almond butter – Add in for some creaminess and slightly nutty taste. But when added the soup is no langer nut and fat free.
- Coconut aminos – Add in for umami: together with the almond butter is the closest to real miso. When added the soup is no longer ferment free.
- Sesame -Also for extra taste and nutty/sesame base. When added the soup is no longer fat and oil free
Yes to umami, no to soy
Instead of soysauce you can use coconut aminos. It has a comparable umami taste, it’s just a little bit sweeter. And off course we can’t use miso, instead I took just a bit of almond paste, shiitake and added seaweed. I use sea spaghetti, but you can use dulse, kombu or even nori if you like.
Seaweed
I used this kind of seaweed: sometimes called sea spaghetti or sea tagliatelle. Its is not pasta in any way, just seaweed that grows in long, grassy strands.

FAQ’s
Yes, its designed to be. Decide for yourself whether to add fat, oil or ferment.
I would say no. Only if you would use different noodles.

Japanese ramen – noodle soup with shiitake and seaweed spaghetti
This recipe may contain
affiliate linksEquipment
- cooking pot
- bowl
Ingredients
- 2 cups MM healing broth or any kind of broth you like (half a liter)
- 5 grams sea spaghetti
- 2 cups shiitake mushrooms
- 1 small bok choy
- ½ portion (brown) rice noodles
- 4 radishes
Optional
- 1 tbsp almond butter no langer nut and fat free
- ½ tablespoons coconut aminos no longer ferment free
- 1 tsp sesame oil no longer seed, fat and oil free
- ½ tablespoons sesame seeds no longer free from seeds
Instructions
- Cook the sea spaghetti in you broth of choice for about 5 minutes.
- Chop up the radishes and mushrooms.
- Add in the mushrooms and the white part of the bok choi. That is easiest when chopped, but when only cut in half I put the white in and let the leaves hang out.
- Let the noodles soak in a bowl of hot water.
- Mix in almond butter, coconut aminos and sesame oil when used.
- Add in the noodles and radishes.
- Top with sesame seeds.
Did you make this soup or do you have any questions? Just leave a comment!