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
Ingredients
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.