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Mushroom Ramen Soup
5 from 27 votes

Mushroom Ramen Soup

Mushroom Ramen Soup features a blend of baby portobello and mixed gourmet mushrooms sautéed to develop deep flavor. Combined with vegetables like carrots, garlic, jalapeño, green onions, and bok choy, the broth is seasoned with soy sauce and sriracha for a savory and slightly spicy profile. Quick-cooking ramen noodles complete the dish, providing a satisfying texture to this vegetable-rich soup.

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

Ingredients

  • 4 oz baby portobello mushrooms sliced
  • 4 oz mushrooms baby bella, shiitake, and oyster mushrooms, mixed gourmet types
  • 2 carrot
  • 2 cloves garlic
  • 1 jalapeño
  • 2-3 green onion scallions, stalks
  • 2-3 cups bok choy thinly sliced
  • 2 tsp avocado oil (divided)
  • 1 tsp sesame oil
  • 4 cups vegetable broth low-sodium
  • 1 TBSP sriracha plus extra to taste
  • 2 TBSP soy sauce or season to taste, low-sodium
  • 4 ounces ramen noodles see notes, uncooked

Instructions

    Cup of Yum
  1. Prep your veggies and measure out all ingredients. This dish comes together fast!
  2. 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.
  3. 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.
  4. Next bring a large pot to medium-high heat with remaining oil. I use half avocado oil and half sesame oil.
  5. 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.
  6. Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil.
  7. 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.
  8. 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.
  9. 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.
  10. 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

  • Adjust spiciness with additional sriracha, jalapeño, or crushed red pepper flakes.
  • Use non-fried ramen noodles without seasoning packets for a lighter soup.
  • KA-ME Curly Noodles are a recommended option, available at common retailers and online.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 360

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.