Description
A delicious and creamy plant-based ramen made with a rich mushroom broth and tender ramen noodles. This Vegan Creamy Mushroom Ramen is quick, comforting, and packed with savory umami flavors. Perfect for cozy nights or a hearty, vegan-friendly meal.
Ingredients
For the Creamy Mushroom Broth:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups mushrooms, sliced (cremini, shiitake, or a mix)
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 cups vegetable broth
- 1 cup unsweetened plant milk (soy, almond, or oat)
- ¼ cup raw cashews (soaked in hot water for 15 minutes, then drained)
- Salt and black pepper, to taste
For the Noodles and Toppings:
- 2 packs ramen noodles (check ingredients for vegan-friendly versions)
- 1 cup mushrooms, pan-seared for topping
- ¼ cup green onions, chopped
- Optional toppings: chili oil, sesame seeds, sautéed spinach, corn, tofu cubes
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for about 3–4 minutes until they start to soften. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Build the Mushroom Base: Add the sliced mushrooms to the pot and cook for 6–8 minutes, stirring occasionally, until they release moisture and start to brown.
- Add Flavor Boosters: Stir in the white miso paste and soy sauce. Mix well to coat the mushrooms and aromatics. Then pour in the vegetable broth and bring everything to a gentle simmer for 5–7 minutes.
- Blend the Creamy Broth: Carefully transfer the broth mixture to a high-speed blender. Add the soaked and drained cashews along with the plant milk. Blend until smooth and creamy. Taste and season with salt and black pepper.
- Cook the Noodles: While the broth is blending, cook the ramen noodles separately according to package instructions. Drain and set aside.
- Sear the Mushroom Topping: In a separate skillet, heat a bit of oil and pan-sear additional sliced mushrooms until they are golden brown.
- Assemble the Bowls: Divide the cooked noodles between two bowls. Pour the creamy mushroom broth over the noodles. Top with seared mushrooms and chopped green onions. Add any additional toppings you love, like chili oil or sesame seeds.