Name: Vegan Mushroom Ramen
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 cup chopped onion; 3 garlic cloves, grated; 1-inch fresh ginger, grated; 4 cups low sodium mushroom broth; 4 cups miso broth; 2 teaspoons white miso paste; 2 teaspoons toasted sesame oil; 8 to 10 oz. shiitake mushrooms; 3 heads Baby Bok Choy, cut to desired size; 2 servings dry ramen noodles; 1/4 cup chopped green onion or chives

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This vegan mushroom ramen recipe is a rich and savory noodle soup with a umami loaded broth, tender shiitake mushrooms, and bok choy. This homemade vegan ramen is easy to make and ready in just 20 minutes for a beginner-friendly vegan recipe that everyone will enjoy!

Why You'll Love This Vegan Ramen Recipe

Easy and Delicious: Made with simple plant based ingredients, 4 easy steps, and one pot, this ramen recipe is suitable for cooks of all levels and experience.
Gluten-free option: Choosing gluten-free ramen noodles makes this recipe easily gluten-free. I like to use the Lotus Foods Rice Ramen Noodles because they hold up well in the hot broth without getting too soft.
Customizable: Add your favorite veggies to this ramen to suit your tastes. I love to use bok choy, spinach, and broccoli.
Ready in 20 minutes: While it may not be as quick as a store-bought packaged ramens, it is way healthier with less sodium and preservatives. And 20 minutes is still a pretty quick meal with minimal effort!

Equipment Needed

Cutting board
Knife
Stock pot (5-7 qts)
Measuring cups and spoons
Zester/grater
Ladle or serving spoon

Ingredients for Mushroom Ramen

Fresh onion and garlic
Fresh ginger. Can be substituted with ground ginger if needed, but fresh provides a better flavor.
Mushroom broth. Alternatively, you can use any vegetable broth.
Miso broth
Miso paste
Toasted Sesame oil
Shiitake mushrooms. Can be substituted with any other mushrooms. I like to use Enoki or oyster mushrooms in ramen. You can also use rehydrated dry shiitake mushrooms in this recipe.
Bok choy. Can be substituted with any preferred green veggie, like broccoli, spinach, or napa cabbage.
Dry ramen noodles. I like to use gluten-free brown rice noodles.
Green onion or chives

How to Make Vegan Mushroom Ramen

Step One – Start Aromatics

In a large stock pot, add the onion, garlic, and ginger with a bit of water to prevent sticking. Mix frequently and sauté for ~5 minutes, until fragrant.

Step Two – Simmer Broth

Add the mushroom broth, miso broth, miso paste, and sesame oil. Mix well and bring to a low boil.

Step Three – Cook Veggies and Noodles

Add the mushrooms, Bok choy, and ramen noodles. Cook for 5 minutes, or until noodles are cooked through. Note: depending on the noodles you use, you may need to adjust the cooking time.

Step Four – Serve

Mix in the green onion/chives prior to serving. Garnish with sesame seeds and hot sauce if desired.

Serving Suggestions

Add plant based protein. Serve with a side of Oil-free Crispy Tofu or add quick and easy Teriyaki Tofu.
Add more fiber. This ramen is open to customization, so add more veggies or chickpeas for a higher fiber meal to keep you full longer.
Make it spicy. Add a teaspoon or two or Chili Garlic Sauce for a spicy kick.
Make it creamy. Turn this mushroom ramen into a creamy bowl of goodness by adding 1/4 cup of tahini to the broth while cooking.

Love Asian-inspired vegan recipes? Try these next:

This easy vegan ramen soup is the perfect plant based comfort food, featuring a savory mushroom broth, chewy noodles, and hearty veggies. Customize this vegan ramen recipe with your favorite ramen toppings for a simple plant based dinner. Whether you’re experimenting with meatless meals or looking for a quick weeknight dinner, this flavorful ramen is sure to be a hit!

If you make this recipe, please leave a comment and rating to help support this blog and help others find easy vegan recipes. For more plant based meal ideas, follow @RootyFruityVegan on social media and subscribe to my YouTube channel.