Mushroom Ramen Soup

Name: Mushroom Ramen Soup
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 2 servings
Ingredients: 4 oz sliced baby portobello mushrooms; 4 oz mixed gourmet mushrooms; 2 carrots; 2 cloves garlic; 1 Jalapeño; 2-3 green onion stalks; 2-3 cups thinly sliced bok choy; 2 tsp avocado oil; 1 tsp sesame oil; 4 cups low-sodium vegetable broth; 1 TBSP Sriracha; 2 TBSP low-sodium soy sauce; 4 ounces Uncooked Ramen Noodles

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings
2 servings
Calories
360 kcal
Course
Main Course
Cuisine
Asian-American Fusion, Vegetarian

Mushroom Ramen Soup

Reese Morris

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We're feeling all the cozy vegetarian vibes with this deliciously fast and flavorful Mushroom Ramen Soup.

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Ingredients

Servings

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)

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Instructions

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!

Notes

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.

Nutrition Information

Show Details

Calories 360kcal (18%) Carbohydrates 65g (22%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 1g (5%) Fiber 5g (20%) Sugar 11g (22%) Vitamin C 53mg (59%) Iron 3mg (17%)