Vegan Ramen with Mushrooms
User Reviews
5
Vegan Ramen with Mushrooms
Description
This vegan ramen recipe begins by stir-frying chopped shiitake and chestnut mushrooms in vegetable oil with soy sauce, imparting savory umami notes and tender texture. Ramen noodles, verified to be vegan, are boiled according to package instructions to a soft but firm consistency.
The broth is assembled by gently heating a mixture of sweet chili sauce, soy sauce, vinegar, and sugar until the sugar dissolves, then adding mushroom stock. This combination yields a broth that is mildly sweet, tangy, and savory without animal products. The noodles and mushrooms are divided between bowls, topped with broth, and garnished with optional fresh herbs and vegetables, providing layers of flavor and bright color.
This dish offers a satisfying, plant-based alternative to traditional ramen, with flexibility to customize vegetables and spices. It is well suited for those seeking a meat-free noodle soup with deep mushroom flavor.
The recipe advises using mushroom or vegetable stock—not plain water—along with optional add-ins like tofu, chickpeas, or peanut butter for variation. Checking labels ensures all components are vegan.
Ingredients
- 2 teaspoons vegetable oil
- 2 cups mushroom roughly chopped. I used shiitake and chestnut mushrooms
- 1 ½ tablespoons soy sauce
- 4 oz ramen noodles check it’s vegan, some brands are also available gluten-free
For the soup base
- 2 teaspoons sweet chili sauce dipping sauce
- 1 teaspoon soy sauce
- 1 teaspoon vinegar white, malt or apple cider
- Pinch sugar
- 2 cup mushroom stock or vegetable stock or broth
Toppings (optional)
- cilantro handful of leaves
- spinach sliced, handful; or pak choi
- red chilli sliced
- scallions spring onions, chopped
- white sesame seeds 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
- Use mushroom or vegetable stock for a flavorful broth; plain water will not provide enough taste.
- Sugar is optional but adds a complementary layer of flavor to the broth.
- Confirm that your ramen noodles are fully vegan by checking packaging labels.
- For more fiber and nutrition, opt for whole-wheat vegan ramen noodles as a substitute.
- Add your favorite vegetables or protein like tofu or chickpeas for variety and additional nutrition.
- Variations include using different hot sauces or blending in peanut butter to create a peanut ramen version.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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