Vegan Mushroom Ramen

A rich and savory vegan mushroom ramen with a creamy broth and hearty toppings.

Prep : 10 Total : 25 minutes

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Ingredients

Broth

8 cups vegetable broth
0.25 cup soy sauce
2 tablespoons miso paste white or yellow
1 tablespoon sesame oil
1 inch ginger grated
2 cloves garlic minced

Ramen

12 ounces ramen noodles fresh or dried
1 pound mixed mushrooms such as shiitake, cremini, oyster, sliced
0.5 cup silken tofu puréed for creaminess (optional)

Toppings

1 sheet nori cut into strips
0.5 cup bamboo shoots sliced
0.5 cup corn kernels fresh or frozen

Instructions

Broth Preparation

In a large pot, combine vegetable broth, soy sauce, miso paste, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat.
If using, add the puréed silken tofu to the broth and whisk until smooth. Reduce heat to low and let simmer gently.

Mushroom and Noodle Cooking

In a separate pan, sauté the sliced mushrooms until tender and lightly browned. Set aside.
Cook ramen noodles according to package directions. Drain well.

Assembly

Divide the cooked ramen noodles among serving bowls.
Ladle the hot broth over the noodles.
Top each bowl with sautéed mushrooms, bamboo shoots, corn, scallions, and nori strips.
Serve immediately.

Notes

This ramen is highly customizable. Feel free to add other vegetables like bok choy, spinach, or bean sprouts. For extra spice, add a pinch of red pepper flakes to the broth.