Vegan Ramen Bowls with Edamame and Mushrooms

Name: Vegan Ramen Bowls with Edamame and Mushrooms
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 2 servings
Ingredients: 4 oz ramen noodles; 3 cloves garlic; 2 TBSP extra virgin olive oil or sesame oil; ¼ cup chopped green onion; ¼ cup chopped dried porcini mushrooms*; 2.5 cups vegetable broth; ½ cup filtered water; 1 TBSP low sodium soy sauce; 2 tsp Sriracha; 4-8 oz baby portobello mushrooms; 1 cup shelled edamame; 1-2 jalapeños; 1 large carrot; 1-2 tsp sesame seeds to garnish

User Reviews

4.9

30 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings
2 servings
Calories
491 kcal
Course
Main Course, Soup
Cuisine
Vegetarian

Vegan Ramen Bowls with Edamame and Mushrooms

Reese Morris

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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!

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Ingredients

Servings

4 oz ramen noodles
3 cloves garlic smashed and minced (approx. 2 TBSP)
2 TBSP extra virgin olive oil or sesame oil
¼ cup chopped green onion
¼ cup chopped dried porcini mushrooms*
2.5 cups vegetable broth
½ 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

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Instructions

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!

Notes

* 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!

Nutrition Information

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Calories 491kcal (25%) Carbohydrates 58g (19%) Protein 17g (34%) Fat 27g (42%) Saturated Fat 6g (30%) Fiber 7g (28%) Sugar 8g (16%) Vitamin C 23.4mg (26%) Calcium 102mg (10%) Iron 4.9mg (27%)