Creamy Vegan Mushroom Ramen

GFGluten FreeNFNut FreeVVegan

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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 simple ingredients!

Two bowls of vegan mushroom ramen topped with tofu and corn on stone countertop

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!

Ingredients for vegan ramen on stone countertop. Clockwise text labels read pak choy, sesame oil, mushroom broth, corn, tofu, coconut milk, garlic, green onion, ramen, and mixed mushrooms

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!

side-by-side photos of mushrooms with green onion and garlic in pot, next to photo of finished ramen noodles and broth in same pot

  1. Sauté the garlic, white parts of the green onion, and mushrooms, then add the broth and coconut milk and bring to a boil.
  2. Add the noodles and bok choy and simmer until the noodles are cooked
  3. 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!

Bowl of ramen with mushrooms, pak choy, corn, tofu, chili oil, and green onions

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.

Large pot of mushroom ramen with noodles, mushrooms, and pak choy

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 🙂

Print

Creamy Vegan Mushroom Ramen

Bowl of ramen with mushrooms, pak choy, corn, tofu, chili oil, and green onions

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! 

  • Author: Caitlin Shoemaker
  • 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
Scale

Ingredients

  • 1 tablespoon sesame oil 
  • 812 ounces (225-340 g) mixed mushrooms, sliced*
  • 35 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

  1. 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. 
  2. Broth: Add the mushroom broth and coconut milk to the pot and stir. Cover and bring to a boil over high heat.
  3. 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.
  4. 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

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. 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!

  2. This recipe is easy and sooo delicious! It is creamy and rich. I’ll definitely be making this again.

  3. 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