Vegan Ramen with Mushrooms
User Reviews
5.0
27 reviews
Excellent
Vegan Ramen with Mushrooms
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This easy Vegan Ramen recipe is so tasty. It's full of noodles, veg, broth and mushrooms. Ready in just 15 mins with no unusual ingredients!
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Ingredients
- 2 teaspoons vegetable oil
- 2 cups (200g) mushrooms roughly chopped. I used shiitake and chestnut mushrooms
- 1 ½ tablespoons soy sauce
- 4 oz (115g) ramen noodles check it’s vegan, some brands are also available gluten-free
For the soup base
- 2 teaspoons sweet chilli dipping sauce
- 1 teaspoon soy sauce
- 1 teaspoon vinegar white, malt or apple cider
- Pinch of sugar
- 2 cup 500ml mushroom stock or vegetable stock/broth
Toppings (optional)
- Handful of coriander leaves
- Handful of spinach or pak choi sliced
- Sliced red chilli
- chopped scallions spring onions
- white or black sesame seeds
Instructions
- Heat the oil in a wok (or frying pan) over a high heat, add the mushrooms and stir fry for 2 minutes.
- Stir in the soy sauce and cook for a further 2 minutes, stirring often.
- Meanwhile, cook the ramen noodles according to package instructions (this is usually to boil for 5 minutes).
- For the ramen broth, heat the sweet chilli, soy sauce, vinegar and sugar in a pot over a low heat.
- Stir and heat until it starts to bubble and the sugar dissolves. Stir in the stock/broth and bring it just to the boil. Remove from the heat.
- Divide the noodles between two bowls, then half the stock and half the mushrooms (plus any liquid in the pan) to each bowl. Top with desired garnishes.
Notes
- Make sure you use veggie or mushroom stock as the base of the broth. Using only water will not make the broth flavorful enough.
- Sugar is optional but adds a layer of flavor that pairs well with the flavors of the broth.
- Make sure you check your labels when choosing your ramen to make sure that it’s 100% vegan.
- Variations
- Use whole-wheat vegan ramen noodles for more fiber and healthy grains.
- Feel free to use your favorite hot sauce in the broth such as Frank’s Red Hot or Sriracha sauce.
- For additional vegan protein, stir in some cubed extra firm tofu or a can of chickpeas.
- Blend in some peanut butter for a vegan version of the popular peanut butter ramen dish.
- Add in your favorite vegetables such as butternut squash, beets, zucchini or bell peppers and onions.
- Recipe inspired by Wagamamas.
- Make sure you use veggie or mushroom stock as the base of the broth. Using only water will not make the broth flavorful enough.
- Sugar is optional but adds a layer of flavor that pairs well with the flavors of the broth.
- Make sure you check your labels when choosing your ramen to make sure that it’s 100% vegan.
- Use whole-wheat vegan ramen noodles for more fiber and healthy grains.
- Feel free to use your favorite hot sauce in the broth such as Frank’s Red Hot or Sriracha sauce.
- For additional vegan protein, stir in some cubed extra firm tofu or a can of chickpeas.
- Blend in some peanut butter for a vegan version of the popular peanut butter ramen dish.
- Add in your favorite vegetables such as butternut squash, beets, zucchini or bell peppers and onions.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
45g
(15%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Sodium
3070mg
(128%)
Potassium
442mg
(13%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
507IU
(10%)
Vitamin C
2mg
(2%)
Calcium
23mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Sodium | 3070mg | 128% |
| Potassium | 442mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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