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This 20-minute, one-pot Vegan Mushroom Ramen is made with hearty mushrooms, crunchy vegetables, & a creamy mushroom broth. The perfect cozy lunch or dinner with a gluten-free option!
Ramen has been a go-to comfort dish for me ever since I took my first slurp. The savory broth that seems to actually warm your soul, and those bouncy, perfectly chewy ramen noodles…simply unmatched!
This Creamy Vegan Mushroom Ramen is one you’re not going to want to miss. Chewy noodles rest in a hearty garlic mushroom broth to make the coziest hug-in-a-bowl. This recipe is the perfect weeknight dinner too, because it’s ready in only 20 minutes with 8 simple ingredients!
INGREDIENTS + INSPIRATION
Ramen originally is from China, but made its way to Japan in 1859 and has become very common in Japanese Cuisine. At its most basic definition it’s made of wheat noodles in broth. Nowadays there are many variations and toppings used, ranging from budget-friendly and basic “Instant Ramen”, to gourmet and fancy with homemade noodles. One common vegan variation is a miso paste-based ramen broth, but today we are bringing the umami with mushrooms 🙂
This vegan ramen recipe is inspired by a recent trip to St. Louis where I tried the vegan “Shroomed Out” ramen from Nudo House. The creamy garlic broth and hearty mushroom flavor in that dish were so amazing, I knew I needed to recreate my own version at home!
All in all, you only need 8 simple ingredients! This homemade version uses a blend of finely grated garlic, mushroom broth, and coconut milk to make the *most delicious* broth that’s packed with umami flavor. I used a combination of king oyster and oyster mushrooms this time, but fresh shiitake mushrooms (or even cremini mushrooms) would also work well.
HOW TO MAKE CREAMY VEGAN MUSHROOM RAMEN
This quick & easy recipe comes together in just one pot. All you do is cook your veggies, stir in the broth, and then add the noodles. Easy enough, right? Plus, it comes with its perks – boiling the noodles in the savory mushroom broth makes them even more flavorful!
- Sauté the garlic, white parts of the green onion, and mushrooms, then add the broth and coconut milk and bring to a boil.
- Add the noodles and bok choy and simmer until the noodles are cooked
- Top with the green parts of the onion, plus any additional toppings, and serve warm!
Feel free to top your ramen as you see fit. I chose to add some Crispy Tofu and sweet corn to mine, but bean sprouts, sesame seeds, daikon radish, or a few nori sheets would also be great additions. You can also finish it off with a little splash of soy sauce and/or sesame oil if that’s your style.
This creamy mushroom ramen is the perfect budget-friendly weeknight dinner, but delicious enough to enjoy on a weekend in, too 😉 It’s so soothing, comforting, and easy to pack with veggies!
COOKING TIPS + FAQ:
- Can I make this ramen gluten-free? Yes! You can either use gluten-free ramen noodles (this brand is my favorite) or rice noodles, too.
- Make it spicy: chili oil is the perfect condiment for spicing up a bowl of ramen! It’s a versatile flavoring oil loaded with red chili flakes and tons of other delicious spices. You can find it in your local Asian market or online – I like this brand. If you want an extra kick, you can also add some finely grated ginger to your broth along with the garlic, too.
- Enjoy fresh: this ramen is best served fresh, as the noodles will start to absorb most of the broth over time. If you’d like, you can remove the noodles from the broth and store them separately in the fridge to help maintain their springy texture.
If you’re looking to bring on the comfort with more hug-in-a-bowl noodle recipes, you’ll love this Garlic Ramen Noodle Stir-Fry, this Creamy Mushroom Udon Noodle Soup, or this Ramen Noodle Salad with Kimchi.
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintCreamy Vegan Mushroom Ramen
This 20-minute, one-pot Vegan Mushroom Ramen is made with hearty mushrooms, crunchy vegetables, & a creamy mushroom broth. The perfect cozy lunch or dinner with a gluten-free option!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: Serves 2 to 3 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon sesame oil
- 8–12 ounces (225-340 g) mixed mushrooms, sliced*
- 3–5 cloves garlic, finely grated
- 3 green onions, sliced; white and green parts separated
- Pinch of salt, plus more to taste, if necessary
- 1 can coconut milk
- 4 cups mushroom broth (or sub vegetable broth)
- 2 packets instant ramen noodles (discard seasoning)
- 6 ounces (170 g) baby bok choy or pak choy, cut in half
- Optional toppings: corn, bean sprouts, Crispy Tofu, chili oil
Instructions
- Aromatics: Warm the sesame oil in a large pot over medium heat. Add the garlic and white parts of the green onion and sauté for 60 seconds. Then, add in the mushrooms and cook for 3 to 5 minutes, stirring occasionally.
- Broth: Add the mushroom broth and coconut milk to the pot and stir. Cover and bring to a boil over high heat.
- Noodles: Uncover, reduce the heat to medium, and add in the noodles and the bok choy. Simmer for 3 to 5 minutes, stirring occasionally to break up the noodles. Turn the heat off once the noodles are tender.
- Serve: divide the noodles and broth evenly between serving bowls and top with green onion and any additional toppings, if using. Serve warm; leftovers will keep in the fridge for up to 3 days, but the noodles will get soggy and absorb most of the broth (so it’s best to enjoy fresh!)
Notes
- Mushrooms: I used a combination of king oyster and oyster mushrooms, but fresh shiitake mushrooms or cremini mushrooms would work well here too.
- Gluten-Free: use gluten-free ramen instead or rice noodles instead. Cook according to the time on the package directions
- Oil-Free: sauté the aromatics in mushroom broth, then proceed with the recipe as written
Keywords: vegan ramen, easy vegan ramen, mushroom ramen recipe
Not a fan of coconut milk but I might try this. Where do you find the mushroom broth? I have not been able to find it in my area?
If you can’t find mushroom broth in your area, there are a few options you can consider:
Online Retailers: You might be able to find mushroom broth available for purchase on various online retailers, such as Amazon or specialty food stores’ websites.
Make Your Own: If you’re unable to find pre-made mushroom broth, you can make your own at home by simmering mushrooms (such as shiitake, cremini, or other varieties) in vegetable broth. This way, you can control the flavors and strength of the broth.
Holy wow. This recipie is soooo good. I am so glad I doubled it. I didn’t have enough bok Choy do I threw in broccoli and spinach and it was a hit. I used brown rice & Milet ramen noodles. Was very easy to follow. Thanks for the delicious easy vegan dish!
★★★★★
You’re welcome, Allie! Thank you for the 5-star review.
This recipe is easy and sooo delicious! It is creamy and rich. I’ll definitely be making this again.
★★★★★
Great! Thank you Julie! 🙂
THE BEST! So simple and so flavorful
★★★★★
Thank you! ❤️
Love!!!!
★★★★★
Thank you, Katelin!
Great Recipe!
★★★★★
Thank you, Tj!
This came out REALLY well. Perfect for a cold winter day!!
★★★★★
Thank you, Varsha! 🙂
Yummy, Can’t wait to try this my self!
★★★★★
Your are so welcome! Hope you loved it. 😊
This recipe is crazy delicious! Yummy and savory and super easy to customize. I made it for dinner then made a little extra for an easy work lunch. Definitely will make again
★★★★★
Thank you, Jacqueline!
Made this tonight! It was easy and delicious! Thanks for another great recipe!
★★★★★
Love to hear that, Jill!