Vegan Creamy Mushroom Ramen

Oh, hello there! Come on in, grab a mug. I’ve been so excited to share this recipe with you. You know how sometimes you just crave something deeply comforting, something that feels like a warm hug in a bowl? That’s exactly what this Vegan Creamy Mushroom Ramen is for me. It’s my go-to when the weather turns chilly, or honestly, any night I just need a serious flavor boost without a fuss. I’ve tried countless ramen recipes over the years, but this one, this one has a special place in my heart. It’s like my ultimate culinary comfort blanket, a dish that’s both incredibly satisfying and surprisingly easy to whip up. If you’re anything like me and love a rich, umami-packed broth that feels indulgent but is actually plant-based and good for you, then stick around. This vegan creamy mushroom ramen is going to be your new best friend.

What is vegan cream mushroom ramen?

So, what exactly is this magical bowl of goodness? Think of it as the most decadent, soul-warming ramen you can imagine, but with a delicious plant-powered twist. The “creamy” part comes from a secret weapon I’ll share in a bit – it gives the broth this unbelievable velvety texture that coats every strand of noodle perfectly. And the “mushroom” aspect? We’re not just talking about a few sad sliced mushrooms here. We’re talking layers and layers of deep, earthy mushroom flavor that makes the broth incredibly rich and complex. It’s essentially a deeply satisfying, intensely savory noodle soup that happens to be entirely vegan. It’s not just soup; it’s an experience, a little bowl of pure joy that I find myself craving constantly. It’s a far cry from the instant ramen packets of our youth, that’s for sure!

How do I make vegan creamy mushroom ramen?

Quick Overview

The whole process is really about building layers of flavor and achieving that gorgeous creamy texture. We’ll start by sautéing our aromatics and mushrooms to really bring out their best. Then, we’ll create a luscious broth, blend in our secret creamy element, and simmer it all together. Finally, we cook some noodles, assemble our bowls with your favorite toppings, and dive in. It sounds like a lot, but it flows beautifully, and the result is so worth it. Trust me, you’ll feel like a culinary wizard!

Ingredients

For the Rich Mushroom Broth: For the Rich Mushroom Broth: For the Rich Mushroom Broth: For the Rich Mus
2 tablespoons neutral oil (like vegetable or canola)
1 large yellow onion, finely chopped
4 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 pound mixed mushrooms (cremini, shiitake, oyster are great!), sliced or roughly chopped
8 cups vegetable broth (low sodium is best so you can control the salt)
2 tablespoons soy sauce or tamari (for gluten-free)
1 tablespoon white miso paste (optional, but highly recommended for depth!)
1 teaspoon sesame oil
Salt and freshly ground Black Pepper, to taste

For the Creamy Element:
1 cup raw cashews, soaked in hot water for at least 30 minutes (or boiled for 10 minutes), then drained
1/2 cup unsweetened plain non-dairy milk (almond or oat milk work wonderfully)

For Serving:
8 ounces ramen noodles (fresh or dried)
Optional Toppings: Sliced green onions, nori sheets, sesame seeds, a drizzle of chili oil, steamed bok choy, marinated tofu, extra sautéed mushrooms.

Step-by-Step Instructions

Step 1: Sauté the Aromatics and Mushrooms

Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Toss in the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic. Now, add your sliced or chopped mushrooms. Cook, stirring occasionally, until they release their moisture and start to brown and caramelize, about 8-10 minutes. This step is crucial for developing that deep mushroom flavor!

Step 2: Build the Broth Base

Pour in the vegetable broth, soy sauce (or tamari), and the white miso paste (if using – it really adds an amazing umami punch!). Stir everything well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld. The longer it simmers, the richer it will be.

Step 3: Make the Creamy Cashew Base

While the broth is simmering, it’s time for our secret creamy ingredient! Drain your soaked cashews really well. Add them to a high-powered blender along with the non-dairy milk. Blend until it’s incredibly smooth and creamy. You might need to stop and scrape down the sides a few times. You want absolutely no graininess here – it should look like thick, smooth cream. This is what gives our ramen its luxurious texture without any dairy!

Step 4: Combine and Blend the Broth

Carefully ladle about 2 cups of the hot mushroom broth from the pot into the blender with the cashew cream. Blend again until it’s perfectly smooth and incorporated. This tempers the cashew cream and makes it easier to incorporate into the main pot without clumping. Now, pour this blended mixture back into the pot with the rest of the broth. Stir in the sesame oil. Taste the broth and adjust seasoning with salt and pepper as needed. Remember, soy sauce and miso can be salty, so start with a little!

Step 5: Cook the Ramen Noodles

While the broth is simmering gently, cook your ramen noodles according to package directions. Be careful not to overcook them; you want them to have a nice chew. Drain them well.

Step 6: Assemble Your Bowls

Divide the cooked ramen noodles among your serving bowls. Ladle the hot, creamy mushroom broth over the noodles. Now for the fun part – add your favorite toppings! I love a generous sprinkle of sliced green onions, a sheet of crisp nori, a sprinkle of sesame seeds, and if I’m feeling a little spicy, a drizzle of chili oil. Marinated tofu or some quickly steamed greens are also fantastic additions.

Step 7: Serve Immediately

Serve your gorgeous Vegan Creamy Mushroom Ramen piping hot. The aromas alone are enough to make your mouth water!

What to Serve It With

This vegan creamy mushroom ramen is truly a meal in itself, but I love to pair it with a few things to make it feel extra special. For a cozy breakfast, a simple bowl with just the noodles and broth, maybe with some sautéed mushrooms and a sprinkle of green onions, feels so comforting. It’s like a warm embrace to start the day. For brunch, I’ll often add some pan-fried marinated tofu or tempeh, and perhaps a side of simple steamed bok choy or gai lan. It feels elegant and satisfying. If you’re looking for a more dessert-like experience, though it sounds odd, a small bowl with slightly less broth and some delicate toppings like finely chopped chives can be surprisingly delightful after a lighter meal. And for those classic cozy snack moments? Just a big, steaming bowl with all the usual toppings is perfection. My family loves it so much that sometimes we’ll have it as a special weekend lunch, and I always make extra broth because they’ll happily sip it as a drink after they’ve finished the noodles!

Top Tips for Perfecting Your Vegan Creamy Mushroom Ramen

I’ve made this ramen more times than I can count, and I’ve picked up a few tricks along the way that I think can really elevate your experience. When it comes to the mushrooms, don’t be afraid to use a mix! Different varieties bring different textures and flavor depths. Cremini are great for a classic mushroom flavor, shiitake add an intense umami punch, and oyster mushrooms offer a lovely delicate texture. Sautéing them until they’re beautifully browned is non-negotiable; it’s where all the savory magic happens. For the creamy element, soaking the cashews is key for a super smooth texture, but if you’re in a pinch, a quick boil will soften them enough. And a high-powered blender is your best friend here; you want that cashew cream to be absolutely silky, no grit allowed! If you don’t have one, you might need to blend a little longer and really scrape down the sides. When it comes to the broth, tasting and adjusting is so important. Soy sauce, miso, and salt all contribute, so start with less and add more as needed. Some vegetable broths are saltier than others, so get to know yours. For the noodles, I always opt for fresh ramen if I can find it; the texture is just superior. But good quality dried ramen is perfectly fine! Just don’t overcook them; mushy noodles are a ramen sin, in my opinion. If you’re not a fan of miso, you can absolutely skip it, but it really does add a wonderful depth. You can also experiment with adding a splash of rice vinegar or a pinch of nutritional yeast for a cheesy note if you like. And for those extra toppings? Think about adding some crunch with toasted sesame seeds or fried shallots, or a bit of heat with Chili Garlic Sauce or a swirl of sriracha. My kids, who are notoriously picky eaters, actually helped me discover that a tiny swirl of a good quality peanut butter can add another layer of richness, almost like a Thai-inspired twist, so don’t be afraid to play around!

Storing and Reheating Tips

This ramen is best enjoyed fresh, right after it’s made, but life happens, and sometimes we have leftovers! If you have any remaining broth and toppings, store them separately in airtight containers in the refrigerator. The broth should be good for about 3-4 days. When you’re ready to reheat, gently warm the broth on the stovetop over medium-low heat. Don’t boil it vigorously, as this can affect the creamy texture. Cook fresh noodles when you’re ready to serve, as reheated noodles can become gummy. If you need to reheat the whole bowl (broth, noodles, and toppings), do it very gently on the stovetop. Be aware that the noodles might not be as firm as when they were freshly cooked. For longer storage, you can freeze the creamy mushroom broth. Let it cool completely, then transfer it to freezer-safe containers or bags. It should last for up to 2-3 months. Thaw it overnight in the refrigerator and then reheat gently on the stove. I usually add the cashew cream component fresh when reheating from frozen for the absolute best texture. For the glaze, if you’ve drizzled something like chili oil, it’s best to add that just before serving each bowl.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite vegan creamy mushroom ramen! I truly hope you give this a try. It’s a recipe that’s brought so much comfort and joy to my table, and I’m just thrilled to share it with you. It’s proof that plant-based cooking can be incredibly decadent, satisfying, and bursting with flavor. It’s one of those dishes that makes me feel good about what I’m eating, and it’s always a crowd-pleaser, even with the non-vegans in my life! If you loved this, you might also want to check out my recipe for [Link to another comforting vegan recipe, e.g., Hearty Vegan Chili] or perhaps my [Link to a lighter yet flavorful vegan dish, e.g., Lemon Herb Roasted vegetables]. I can’t wait to hear what you think when you make this ramen! Please leave a comment below and let me know how yours turned out, or if you discovered any amazing topping combinations. Happy cooking, and enjoy every slurp!

Vegan Creamy Mushroom Ramen

A rich and creamy vegan ramen dish packed with earthy mushrooms and savory flavors. Perfect for a comforting weeknight meal!

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

For the Ramen Broth

• 8 cups vegetable broth
• 1 cup full-fat coconut milk
• 0.25 cup soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon miso paste white or yellow
• 1 teaspoon grated fresh ginger
• 2 cloves garlic minced
• 0.5 teaspoon red pepper flakes optional

For the Toppings

• 16 ounces mixed mushrooms such as shiitake, cremini, and oyster, sliced
• 8 ounces ramen noodles
• 0.5 cup tofu cubed and pan-fried or baked, optional
• 0.5 cup scallions thinly sliced
• 0.25 cup fresh cilantro chopped
• 1 tablespoon sesame seeds for garnish

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant.
• Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 5-7 minutes.
• Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce (or tamari) and red pepper flakes (if using).
• In a small bowl, whisk together the miso paste with a ladleful of the hot broth until smooth. Stir this mixture back into the pot.
• Add the full-fat coconut milk and stir to combine. Let the broth simmer gently for another 5-10 minutes to allow the flavors to meld. Do not boil after adding coconut milk.
• While the broth simmers, cook the ramen noodles according to package directions. Drain and set aside.
• To serve, divide the cooked ramen noodles among four bowls. Ladle the hot mushroom broth over the noodles. Top with your desired toppings such as pan-fried tofu, sliced scallions, fresh cilantro, and sesame seeds.

Notes

This vegan ramen is incredibly versatile. Feel free to add other vegetables like bok choy, spinach, or corn. For a spicier kick, add more red pepper flakes or a drizzle of sriracha.