Shoryu Soho – Delicious Gluten Free Ramen in London

Shoryu’s tonkotsu bone broth with gluten-free rice noodles packs a whole lot of flavour and umami, while their gluten-free hirata buns are filled with deliciously crisp fillings and perfectly matched sauces. Shoryu have completely mastered the art of creating delicious gluten-free dishes that don’t compromise on flavour or texture.

Shoryu Sohoshoryu ganso tonkotsu gluten free shoryu london

It wasn’t the first time I’d been to Shoryu, but it was my first time at the Soho location, just near Piccadilly Circus on Denman Street. I’ve been a massive fan of Shoryu for a while – I’d done a review around a year ago on this site, but wanted to focus more on the gluten-free offerings available.

Shoryu Soho, London

The atmosphere at Shoryu is pretty casual – the trendy black and gold Asia-inspired fusion decor, combined with the fact that it’s always brimming with people gives the place a lively atmosphere. Depending on the size of your party, you’re usually sat immediately next to strangers on a long table, in line with the way ramen is traditionally consumed – hurriedly eaten seated beside strangers. One thing worth keeping in mind is that they refuse to seat incomplete parties, so if you are the type to get ‘hangry’, it might be worth coordinating beforehand.

Salmon Hirata bun - Shoryu London

My dinner companion was the lovely Priscilla from Food Porn Nation, formerly based in Sydney but currently blogging in London, and a fellow ramen fan. Once we’d been seated, we immediately got stuck in to the menu, questioning the waitstaff thoroughly regarding their personal preferences and recommendations. We started our meal with a bottle of umeshu – a Japanese plum wine which is a particular weakness of mine. Although delicious and enjoyable, it is quite sweet, and not necessarily a beverage I’d recommend with savoury hirata buns or ramen (although I will definitely end up ordering it again).

Tori Karaage Gluten Fre Hirata Bun - Shoryu London

For starters, we went for the Shoryu hirata buns – their take on the steamed Taiwanese street food trend, which involves steamed bread-like buns filled with various savoury fillings. The gluten-free options for the buns included chicken karaage, a Japanese fried chicken dish made with potato starch (see my recipe here), as well a ginger salmon option. I was completely enamored with the latter – the crispy salmon skin combined with the soft texture of the warm bun was exquisite. The gluten-free buns were really something – I didn’t feel, as I often feel when having the gluten-free option, that I was missing out on anything at all.

Chicken karaage gluten free hirata buns shoryu londonchicken karaage gluten free hirata buns

For the main course I went for the restaurant’s signature dish – the Shoryu Ganso Tonkotsu ramen. I substituted the regular wheat noodles for gluten-free rice noodles, similar to those found in Pho. The Tonkotsu broth is made by boiling down and reducing pork bones for hours on end, creating a rich, creamy flavour and consistency to the broth. I decided to go for the Shoryu Ganso Broth and skipped the nitamago which accompanies many of the ramen dishes, as the boiled egg is flavoured with soy sauce. Other gluten-free options are available, like Tori Karaage-men, which is made with a shiitake mushroom and kombu seaweed and soy broth.

Shoryu ganso tonkotsu ramen gluten freeshoryu ganso tonkotsu ramen gluten free shoryu soho

As always, the ramen was spot on – the flavours of the broth were rich, delicious and comforting – and while the rice noodles didn’t quite compare to their gluten-filled equivalent, they were still satisfying.

shoryu ganso tonkotsu ramen gluten free

Despite thinking we were well and truly stuffed, we ordered a couple of the mochi on the strong recommendation of our waiter, who favoured the raspberry and chocolate one in particular. Luckily, these were also gluten-free: the first bite was slightly surprising, as I was still expecting the traditional red-bean filling for the dessert, but the raspberry mochi (a sweet rice cake) was unbelievable – tart yet sweet, indulgent yet light – a definite winner. I wasn’t as keen on the Tiramisu, but that could be due to the fact that I am not a Tiramisu fan generally.

Shoryu mochi

Around three or four sets of diners had come and go in the time it had taken us to finish our meal – not particularly unusual when a couple of food bloggers go for dinner.  The service was prompt and efficient, yet I didn’t feel pressured or rushed at all to leave – the entire meal was extremely pleasant, and came to around £35 per head.

I strongly recommend Shoryu for gluten-free diners and their companions – a delicious meal in a low-key, smart-casual atmosphere in several locations: you’re onto a winner.

4.5 Stars (4.5 / 5)

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The Poor Girl’s Guide to Yakisoba

I cannot wait for February to end.

Mainly because it means that it will be March, and I will be on holiday,  but also because I’ve just looked at my bank account to see that my balance is horribly depleted (mostly due to my frivolous spending). Mercifully, payday is close by, but as I scour the kitchen shelves to feed myself this feeling brought me back to my days as a student, and what I used to cook at university.

My idea of fast food growing up was my mom making me yakisoba, or fried Japanese noodles. I always seem to have the ingredients for my cobbled-together, frugal version of this meal to hand. It is by no means the proper, traditional recipe (so please don’t tell my old-school Japanese grandmother), but it is cheap, healthy and tasty which is fine by me.

The first time I cooked for Mr. A, I attempted to impress him by making yakisoba. Unfortunately it’s not one of those dishes you can just leave on the stove and come back to – it needs constant supervision. At the time, I was too busy paying attention to him instead and all the noodles clumped together to make one super noodle. It was seriously embarrassing and Mr. A referred to it as ‘noodle surprise’. Luckily he lived above a chip shop in Manchester at the time so neither of us were subjected to this monstrosity.

However, I like to think that I have learned many things since my time at university and how to cook noodles properly is one of them. For this recipe, you will need:

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What you’ll need:
Packet of udon or rice noodles
Spring onions
1 tbsp of oil (I used sesame)
4 tbsp soy sauce
Dash of Worcester sauce
Egg
Mayonnaise
Dried seaweed, nori
Peas
Garlic

If you have bought dried noodles, start to boil them in a saucepan. Ready to cook noodles can go in towards the end. Once the pan has come to a boil, strain the noodles and the rinse the noodles with cold water. This will keep them from clumping up (and becoming Super Noodle, or Noodle Surprise). They will be heated through again once they are fried.

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In a frying pan or wok, fry the spring onions and garlic in a wok on a high heat with a dash of pepper until they are lightly toasted. Add the soy and worcester sauce, then turn down the heat.

IMG_7518Pour the noodles into the pan with the sauce and vegetables.

IMG_7521Stir through until each noodle is coated in the sauce, and add the peas. As you would with a carbonara, crack an egg into the noodle mixture and stir it through so that the egg is incorporated into the mixture. (If you are vegan, you can leave the egg out, it will not make much difference). Once the egg has cooked, dish out the noodles.

IMG_7523Once served, add a little mayonnaise and sprinkle the nori seaweed on top. The nori will give it a crunchy texture. I love nori. So much that I named my cat after it.

And there you have it! This dish is pretty versatile – it is easily vegan friendly (just leave out the egg and mayo), and if you’re one of those people who can’t accept a meal without meat in it then this is a great meal to have with bacon. Just use sparingly, if you insist on keeping the mayo in, too.