We’re feeling all the cozy vegetarian vibes with this deliciously fast and flavorful Mushroom Ramen Soup.
Since discovering a healthier alternative to those little packets of fried ramen noodles, I’ve been making it on a near weekly basis.
Ramen night has become quite the favorite of Paul’s and honestly, I love it just as much! It’s quick, easy, and oh so filling!
So back to those noodles! My favorite ramen to use is a little less traditional, as it’s not fried and does not come with that token seasoning packet.
They’re called KA-ME Curly Noodles (Chuka Soba) and are a great healthier option for ramen bowls! They’re also pretty easy to find. I’ve found them at Publix, Target, and on Amazon.
I’ve also played around with zucchini noodles to make a faux-ramen with a savory miso base and lots of veggies!
Next up on my ramen adventure checklist is this delicious vegetarian Mushroom Ramen Soup!
Mushroom Ramen Soup
This one’s for all my mushroom lovers!
I kept things simple and vegetarian / vegan with a seasoned vegetable broth base (homemade or store bought both work great!) but you could also use chicken broth if you’re one of my t-rex friends.
Ramen Topping Ideas
When it comes to toppings for your mushroom ramen, the possibilities are deliciously endless!
- fresh cilantro
- sliced green onion (scallions)
- toasted sesame seeds
- chili garlic sauce
- garlic chili oil
- thinly sliced carrots
- edamame (cooked + shelled)
- bok choy
- pan-fried or oven-fried tofu
- bean sprouts
- thinly sliced jalapeño
- julienned carrots
- lime wedges
- fried garlic
- crushed red pepper flakes
- jammy soft-boiled eggs
- toasted sesame seeds
Mushroom Ramen Soup
We're feeling all the cozy vegetarian vibes with this deliciously fast and flavorful Mushroom Ramen Soup.
- 4 oz sliced baby portobello mushrooms
- 4 oz mixed gourmet mushrooms baby bella, shiitake, and oyster mushrooms
- 2 carrots
- 2 cloves garlic
- 1 jalapeño
- 2-3 green onion stalks (scallions)
- 2-3 cups thinly sliced bok choy
- 2 tsp avocado oil (divided)
- 1 tsp sesame oil
- 4 cups low-sodium vegetable broth
- 1 TBSP Sriracha plus extra to taste
- 2 TBSP low-sodium soy sauce or season to taste
- 4 ounces uncooked ramen noodles (see notes)
Prep your veggies and measure out all ingredients. This dish comes together fast!
Peel and julienne or spiralize carrots. Thinly slice jalapeño. Peel and thinly slice garlic. Use a sharp knife to separate both the green onion and the bok choy into white and green portions. Thinly chop each and set aside.
In a large pan or skillet, bring 1 tsp avocado oil to medium-high heat and saute sliced portobello mushrooms until golden on each side. Sauteeing these first will get them extra golden and add amazing flavor to the ramen soup! Set aside.
Next bring a large pot to medium-high heat with remaining oil. I use half avocado oil and half sesame oil.
Add mixed fancy mushrooms, sliced jalapeño, garlic, and the sliced white portions of your bok choy and green onion. (Save the tender green parts for the end) Saute for approx. 4 minutes or until tender, adding the garlic towards the end and cooking an additional 30 seconds or until fragrant.
Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil.
Once boiling, add ramen noodles. Cook for approx 3-4 minutes or until ramen noodles are tender. Add the thinly sliced bok choy greens. Stir to separate noodles.
For tender carrot strips/noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
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. If you'd like a brothier soup bowl, add an extra cup or so of broth and increase soy sauce and/or Sriracha chili sauce to taste.
Ready to eat? Top ramen and broth with the sliced green onion tops, sauteed baby portobello mushrooms, and any extras your heart desires. You can check out the blog post for even more tasty topping ideas!
Want it SPICY!? Add extra Sriracha or jalapeño to taste, or control the heat with crushed red pepper flakes if desired.
I like to use about 4 oz dried ramen noodles here but you can adjust this if desired. My favorite ramen to use is a little less traditional, as it’s not fried and does not come with a seasoning packet. They’re labeled as KA-ME Curly Noodles (in a red package) and are a great healthier option for ramen bowls! They’re also pretty easy to find! I’ve found them at Publix, Target, and on Amazon.
Nutrition facts below are estimated for the above recipe by an online nutrition calculator. Adjust as needed by adding nutrition facts for any additional toppings added.
If you get a chance to try this tasty vegan Mushroom Ramen Soup, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
HUNGRY FOR MORE?
- READER FAVORITE: Szechuan Shrimp and Broccoli
- Sweet Chili Sriracha Salmon – so so good!
- Edamame Salad – healthy + delicious!
- Crispy Baked Shrimp Wontons
Looking for another rockin’ vegan noodle bowl? Whip up a batch of Vegan Noodle Bowls swirled with spinach, leeks, and mushrooms. SO GOOD!