Creamy Vegan Mushroom Ramen

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

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5 from 9 reviews

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! 


  • 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


  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!)


  • 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