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.
I used the amazing flavor of dried porcini mushrooms (often used for risotto dishes – yum!) to infuse my broth and was blown away by the flavor. They’re available at pretty much all grocery stores, or you can snag a bag online if needed. The richness they added to the broth was outstanding.
I have a feeling these easy vegan ramen bowls will be in pretty heavy rotation around here during the cold winter months. Healthy comfort food is totally what we need right now!
Vegan Ramen Bowls
Recipe yields 2 large meal-sized bowls or 4 sides.
If making/saving some for the following day (the leftovers are phenomenal!) simply store the broth and veggies in one container and your noodles in another. Any veggies you prefer to add raw can be stored in a baggie by themselves as well. Combine after reheating and commence faceplant!
Vegan Ramen Bowls with Edamame and Mushrooms
- 4 oz ramen noodles
- 3 cloves garlic smashed and minced (approx. 2 TBSP)
- 2 TBSP extra virgin olive oil or sesame oil
- 1/4 cup chopped green onion
- 1/4 cup chopped dried porcini mushrooms*
- 2.5 cups vegetable broth
- 1/2 cup filtered water
- 1 TBSP low sodium soy sauce
- 2 tsp Sriracha
- 4-8 oz baby portobello mushrooms sliced
- 1 cup shelled edamame
- 1-2 jalapeños sliced (optional but delicious!)
- 1 large carrot peeled
- 1-2 tsp sesame seeds to garnish
- In a medium pot, bring water to a boil and cook ramen noodles per package instructions.
- Drain and rinse noodles with cool water and set aside.
- Bring the same pot (now empty) to medium-high heat with a TBSP of oil and sauté your garlic until fragrant and tender. Add half of your chopped green onion and all the chopped dried porcini mushrooms and cook for an additional minute.
- Add your broth, water, soy sauce, and Sriracha.
- Simmer, covered, on medium-low heat for 10 minutes.
- While the soup simmers, steam your edamame and prep your veggies.
- Feel free to add any extra veggies or toppings you'd like!
- Make your carrot ribbons by running a veggie peeler along your cleaned/peeled carrot lengthwise. I love the pop of color they give this broth bowl!
- At this point your broth should be fragrant and ready!
- Strain the broth through a mesh sieve/strainer and add back into the pot, removing the garlic bits to yield a clear broth.
- Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami.
- Add your sliced baby portobello (cremini) mushrooms to the broth to soften until tender.
- If you prefer any of the other veggies softened versus raw (carrots and jalapeños for instance) you can absolutely add them to the broth until tender as well! This soup is crazy easy to customize.
- Divide your ramen between to 2-4 bowls and pour the broth and mushrooms over each bowl.
- Top with all your veggies, green onion, and sesame seeds and dive in!
Carrot ribbons are easy to make and loaded with vitamins! They’re my favorite edible garnish.
Want to go veggie crazy with your bowls? Here are a few more topping options to rock your ramen game! Add anything your heart desires for a custom ramen bowl that’s perfectly you.
- Bok Choy
- Wild Mushrooms
- Bean Sprouts
- Hot Peppers
- Lime wedges
- Boiled/Poached Eggs
- Zucchini Noodles
Serving a crowd?
You can double or even triple the recipe as needed and create your own ramen bar! Set out an array of toppings and let everyone deck out their own bowl. This is great for families with varying taste buds or even for a small dinner party with friends!
special diets and swaps
- gluten-free friends – Swap out the ramen noodles for your favorite rice noodles or spiralized zucchini noodles. Both are excellent options! Thin noodles work best for this recipe, so snag your favorite skinny rice noodles from the store or use the smallest attachment on your spiralizer for your zoodles. You’ll also want to use gluten-free low sodium tamari in place of the soy sauce, or your favorite soy sauce substitute.
- vegansaurus chefs – this one’s for you!
- t-rex chefs – feel free to add your favorite protein if desired. Shrimp or chicken would pair quite well with these tasty ramen noodle broth bowls!