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Creamy Vegan Mushroom Ramen Recipe

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4.1 from 14 reviews

This creamy vegan mushroom ramen is a comforting and flavorful dish that combines a rich coconut milk and mushroom broth with tender noodles, fresh baby bok choy, and sautéed mixed mushrooms. Quick to prepare in about 20 minutes, it’s perfect for a satisfying plant-based meal that’s both hearty and wholesome.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Ingredients

Base Ingredients

  • 1 tablespoon sesame oil
  • 8-12 ounces (225-340 g) mixed mushrooms, sliced
  • 3-5 cloves garlic, finely grated
  • 3 green onions, sliced; white and green parts separated
  • Pinch of salt, plus more to taste
  • 1 can coconut milk (about 13.5 ounces)
  • 4 cups mushroom broth (or substitute vegetable broth)
  • 2 packets instant ramen noodles (discard seasoning packets)
  • 6 ounces (170 g) baby bok choy or pak choy, cut in half

Optional Toppings

  • Corn
  • Bean sprouts
  • Crispy tofu
  • Chili oil

Instructions

  1. Aromatics: Warm the sesame oil in a large pot over medium heat. Add the grated garlic and the white parts of the green onions, then sauté for about 60 seconds to release their fragrance.
  2. Sauté Mushrooms: Add the sliced mixed mushrooms to the pot and cook them for 3 to 5 minutes, stirring occasionally until they release moisture and start to soften.
  3. Add Broth: Pour the mushroom broth and coconut milk into the pot. Stir everything together, then cover and bring the mixture to a boil over high heat.
  4. Cook Noodles and Bok Choy: Uncover the pot, reduce the heat to medium, and add the instant ramen noodles along with the halved baby bok choy. Simmer for 3 to 5 minutes, stirring occasionally to separate the noodles, until the noodles are tender and the bok choy is wilted.
  5. Season and Finish: Turn off the heat and season with a pinch of salt or more to taste. Stir in the green parts of the sliced green onions for freshness.
  6. Serve: Divide the ramen with broth evenly between serving bowls. Add any optional toppings like corn, bean sprouts, crispy tofu, or chili oil as desired. Serve warm immediately for the best texture and flavor.

Notes

  • Leftovers can be stored in the refrigerator for up to 3 days, but the noodles may become soggy as they absorb the broth.
  • For a gluten-free option, substitute instant ramen noodles with gluten-free noodles.
  • Adjust garlic and toppings according to personal preference.
  • Using a mix of mushrooms such as shiitake, cremini, and oyster adds more depth of flavor.

Find it online: https://cheftinaskitchen.com/creamy-vegan-mushroom-ramen-recipe/