Ramen organic soup base SHOYU - Seaweed - Mushroom - vegan

Rarely, but sometimes, you should also praise yourself. Because with our recipe we have managed to tease umami out of mushrooms and algae, pack it in a vegan ramen broth and then round it off with the best organic shoyu (the traditional Japanese soy sauce made from soy, wheat and sea salt). This is how we provide you with the full taste without the addition of animal products as a basis for your ramen noodle soup or simply as a quick Japanese soup with a gentle caramel note. -> “Vegan Dashi” -> Umami fireworks from Japanese Shoju, the finest medicinal mushrooms and the sea -> Without artificial additives or preservatives -> Sustainably managed algae cultivation A precise analysis of the origin of algae and fungi is extremely important. They soak up radioactivity like a sponge, which is why supplying them from Japan or the nearer Pacific region is out of the question for us. The Wakame algae are cultivated in Spain sustainably and in organic quality and are in no way inferior in taste to Japanese algae. The strict controls by the institutions of the European Union are a guarantee of quality. We've been working on a new recipe for our vegan Ramen Grund for a long time and we agree: It's better than ever! The intense taste of Japanese shoyu soy sauce with a hint of caramel, reinterpreted in a vegan ramen base. For all those who like to do without animal products, but not full-bodied and authentic taste.