Description
This Creamy Mushroom Vegan Ramen is a comforting and flavorful noodle soup made with a rich, umami-packed mushroom broth, soy milk, and ramen noodles. It’s completely plant-based and perfect for a cozy meal.
Ingredients
- 2 tbsp neutral oil (e.g., avocado or canola)
- 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cups unsweetened soy milk
- 2 cups vegetable broth
- 2 servings ramen noodles
- Green onions, sliced (for topping)
- Sesame seeds (for topping)
- Chili oil (optional, for topping)
Instructions
- Heat neutral oil in a pot over medium heat.
- Add mushrooms and sauté until softened and slightly golden, about 5–7 minutes.
- Add garlic and ginger, and cook for another 1–2 minutes until fragrant.
- Stir in miso paste, soy sauce, and sesame oil.
- Pour in soy milk and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
- Taste the broth and adjust seasoning if needed.
- Divide cooked noodles into bowls. Ladle hot broth over the noodles.
- Top with green onions, sesame seeds, and chili oil if using.
- Serve immediately and enjoy!
Notes
- Use a mix of mushrooms for the best umami flavor.
- Unsweetened soy milk is key for creaminess without added sweetness.
- Adjust the broth seasoning to your taste – more miso or soy sauce for stronger flavor.
- For gluten-free option, use tamari and gluten-free ramen noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
