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!
* if you can't find dried porcini mushrooms, fresh will work in a pinch
Extra noodles may absolutely be added if desired, but I stuck with 4 ounces to yield two brothy veggie bowls. Serving 4 soup-er sides? Extra noodles would be great or bulk up the bowls with extra veggies.
Spice lovers can add extra sriracha to taste, or control the heat with crushed red pepper flakes if desired. The optional jalapeño topping will also add heat if you like your noodle bowl spiiiicy! I was in LOVE with the jalapeños on top of mine! See post below for more tasty topping options.
Craving a burst of citrus? Feel free to dress scallions in a teeny drizzle of olive oil and a squeeze or two of lemon or lime juice for a light, citrusy topping for your soup!
Recipe by Peas and Crayons - Vegan Ramen Bowls with Edamame and Mushrooms https://peasandcrayons.com/2017/01/vegan-ramen-bowls-edamame-mushroom.html