Vegan Mushroom Ramen Recipe
As most of us know, there's much more to ramen noodles than the stuff that's in those little instant ramen packets we grew up with. Ramen noodles are a whole experience, and restaurants around the country feature this dish on their menu. Instead of just noodles, broth, and a spice packet, these dishes often feature meat, an egg, and various vegetables. This particular recipe is great for vegan eaters as it contains tofu, vegetable broth, and veggies like shiitake mushrooms, beansprouts, and pak choi. And even if you're not a vegan, you can totally enjoy this bowl of noods!
Recipe developer Catherine Brookes of Blue Sky Eating is the brains behind this recipe that will curb your ramen craving. "This ramen is a perfect light dinner that's packed with goodness. It's a healthy, balanced meal that tastes amazing too," Brookes raves. She also explains why she loves the vegan twist: "The miso, soy and veggies give this vegan ramen such a rich umami flavor that there's no need for meat here!"
Gather the ingredients for this vegan mushroom ramen
There are quite a few items that go into this delicious ramen dish. You will need olive oil, tofu (cut into cubes), shiitake mushrooms, beansprouts, pak choi, garlic cloves, ginger, red chili pepper, miso paste, soy sauce, vegetable broth, lime juice, and rice noodles.
Fry the tofu
Let's jump right in! Grab a large pot and turn the heat on your stove to medium-high. Throw in a tablespoon of olive oil and let it heat up. Once heated, add the cubed tofu to the pot and fry until it browns all over. This should only take about 5 minutes or so.
Once cooked, remove the pan from heat and transfer the tofu to a large bowl. Then, set it to the side for the time being.
Cook the mushrooms, beansprouts, and pak choi
Luckily, you can use the same pan you used to make the tofu for this step (and the rest of the steps for that matter). Toss in the mushrooms, beansprouts, and pak choi. Cook the three ingredients together for about 5 minutes, allowing them to soften.
As you did in the first step, remove the ingredients from the pan and transfer them to the same bowl as you did the tofu.
Fry the onion and spices
Go ahead and add the last tablespoon of olive oil to the pan. Then, throw in the onion and fry for about 3 minutes, making sure to stir constantly. Then, add the garlic, chili, and ginger and cook for another 2 minutes. Next, mix the miso paste and soy sauce and cook for 2 more minutes.
Add the broth and let it simmer
The broth is one of the most essential parts of a good ramen dish and the broth for this recipe is a great one. Pour in the vegetable broth and stir to combine with the other ingredients that are already in the pan. Then, let the mixture simmer for about 10 minutes.
"The combination of garlic, chili and ginger create the perfect base for the broth, infusing it with tons of flavor," Brookes raves of the taste.
Cook the noodles
While you wait for the broth to simmer, go ahead and cook the noodles. Since each brand varies, be sure to check the back of the packet for specific cooking instructions. Generally, you just need to add the noodles to boiling water for 2-3 minutes and then drain. It doesn't get much easier than that.
Add lime juice and assemble the bowls
After the broth finishes simmering, remove the pot from your stove and add lime juice. Stir to combine with the other ingredients.
Then, just take out serving bowls and layer in the tofu, mushrooms, beansprouts, pak choi, and noodles. Finally, you can spoon or ladle the broth over the top of the other ingredients.
Garnish and serve
Garnish the ramen with cilantro and green onions if you wish. Then, enjoy this fantastic dish by the spoonful.
You could always enjoy this dish on its own, or Brookes provides a few additional serving suggestions that you may enjoy. "This is great served alongside dumplings, gyozas or salad," she suggests.
Anything left? "Leftovers should keep well in the fridge up to 2 days and can be reheated in the microwave," Brookes says.
- 2 tablespoons olive oil
- 7 ounces firm tofu, cubed
- 7 ounces shitake mushrooms, sliced
- 1 heaping cup beansprouts
- 1 head pak choi, diced
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 2-inch chunk ginger, grated
- 1 mild fresh red chili pepper, finely chopped
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 6 cups vegetable broth
- juice of 1 lime
- 6 ounces dried rice noodles
- Heat 1 tablespoon of the olive oil in a large pot on a medium-high setting. Fry the tofu until browned all over, about 5 minutes. Remove from the pan and set aside in a large bowl.
- Add the mushrooms, beansprouts, and pak choi to the pan. Fry for about 5 minutes, until starting to soften. Remove from the pan, adding to the same bowl with the tofu.
- Add the remaining tablespoon of oil to the pan. Fry the onion for about 3 minutes, stirring constantly. Then add the garlic, chili, and ginger and fry for another 2 minutes.
- Add the miso paste and soy sauce, stir well, and fry for another 2 minutes.
- Add the vegetable broth, stir, and leave to simmer for 10 minutes.
- While the broth simmers, cook the noodles as per the packet instructions. This usually involves placing them in boiling water for about 2-3 minutes before draining.
- Once the broth has finished simmering, remove from the heat and squeeze in the lime juice. Stir well.
- Distribute the tofu, mushrooms, beansprouts, pak choi and noodles between your serving bowls, then ladle the broth over the top. Garnish with some fresh cilantro and chopped green onion if desired.
| Calories per Serving | 379 |
| Total Fat | 12.8 g |
| Saturated Fat | 1.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 53.4 g |
| Dietary Fiber | 6.9 g |
| Total Sugars | 6.1 g |
| Sodium | 1,038.9 mg |
| Protein | 17.1 g |
