Samurai Ramen UMAMI without garlic and onion

Last Sunday, I ate spicy Samurai Ramen UMAMI. It was so good that I bought another type of this vegan ramen on Amazon Japan. On its red pack, you can see big letters “NO GARLIC, NO ONION”, and Chinese characters “全素不含五辛“ under the word “Vegan.” It is intended for vegans who don’t eat five spicy foods.

Like spicy Samurai Ramen UMAMI, this is suitable for Muslim as well, and the ingredients are written also in English on the backside of the pack. The main ingredients of the soup are almost the same as those of spicy ramen soup. The difference is that it contains shiitake mushroom extract powder instead of chopped garlic. The ingredients of the noodles are wheat flour (domestically manufactured) and salt, which are the same as those of the spicy ramen.

The contents looked the same as those of spicy Samurai Ramen UMAMI.

This time I added mulukhiya leaves, Japanese ginger (myoga), and wakame seaweed. Though mulukhiya was originated from Egypt, it has become a popular summer vegetable in Japan because it is said to prevent exhaustion from the heat. Japanese ginger is also popular in summer with its refreshing flavor and crispy texture.

The ramen was ready in five minutes.

I expected it would taste much milder than the spicy version of Samurai Ramen. So, I was slightly surprised to find that it was still a bit spicy. It may be because it contained chili oil. When I finished eating, I was sweating. But the ramen was tasty and other ingredients added together were also good. The taste of the soup may vary depending on the additional ingredients, so it will be interesting to have other combination of vegetables as well. I think I’ll add some corn next time to make it a little sweeter.