These healthy, hearty Vegan Ramen Bowls with Edamame and Mushrooms have an ultra quick trick for a super flavorful broth that tastes slow simmered in a fraction of the time!
I promised a few of y’all some easy peasy dairy-free deliciousness and today I’m here to deliver!
I kiiiiind of feel like this is cheating, as asian-style noodle bowls are basically a love letter to veggies. Case in point? My Spinach Mushroom Leek Noodle Bowls and Sweet and Sour Cucumber Noodles which can easily be made 100% vegan by swapping out the honey. Both are utterly amazing and don’t need an ounce of dairy or meat to rock your plate.
These ramen bowls are the same way. Tons of veggies. Tons of flavor. And they’re relatively quick and easy to boot!
You can pile on your favorite add-ons and customize this recipe to help you rescue vegetables from their forgotten status in the crisper. Tofu, bok choy, spinach, and bean sprouts would also be positively amazing additions.
Anything goes in the name of love and veggies, yo!
Store bought vegetable broth is enhanced with sautéed garlic, mushrooms, and scallions and swirled with a little soy sauce and Sriracha to further amplify the flavor. The broth tastes like it was simmered all day versus the 10 minutes I actually spent on it. I could not stop sniffing the pot! It smelled divine and tasted even better….