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Vegan Mushroom Ramen

Cozy vegan mushroom ramen with a rich, savory broth and silky noodles.
Bok choy and browned shiitakes bring sweet-tender bite, plus daikon.
Topped with baked tofu, every spoonful feels warm, clean, and satisfying.

dinner ⏱ 90 min 430 kcal / portion 90.0 g carbs / portion (estimated) vegan glutensesamesoy 🔗 Original source

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Vegan Mushroom Ramen
v4 · rb0e705f985 20260727Z1751 2 tbsp miso paste 3 tbsp olive oil 1 piece bok choy sea salt to taste 2 tbsp water 454 g shiitake mushroom cap 227 g ramen noodle make mushroom broth and strain 🌀 whisk miso into a portion of broth 🌀 stir miso mixture into the remaining broth and season 🍳 sear bok choy wedges in olive oil 🍳 sprinkle bok choy with salt then add water and cover to steam 🍳 sauté shiitake mushrooms in remaining olive oil with salt until tender and browned 🍳 cook ramen noodles according to package instructions divide noodles among four bowls and ladle broth to cover 🍽 top bowls with bok choy, mushrooms, and additional broth (as needed) 🍽 top with baked tofu, daikon or carrot, and scallions 🍽 serve with chili crisp and tamari Vegan Mushroom Ramen 🍲 1 piece mushroom broth 1 tbsp rice vinegar 1 tbsp mirin 1 piece tofu (baked) 1 piece daikon radish 1 piece carrot 1 piece scallion chili crisp to taste tamari to taste mushroom broth, rice vinegar, mirin 1 tbsp 1 tbsp miso paste 1½ tbsp 1½ tbsp tofu (baked), daikon radish, carrot, scallion chili crisp, tamari
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Preparation steps

  1. make mushroom broth and strain
  2. whisk miso into a portion of broth
  3. stir miso mixture into the remaining broth and season
  4. sear bok choy wedges in olive oil
  5. sprinkle bok choy with salt then add water and cover to steam
  6. sauté shiitake mushrooms in remaining olive oil with salt until tender and browned
  7. cook ramen noodles according to package instructions
  8. divide noodles among four bowls and ladle broth to cover
  9. top bowls with bok choy, mushrooms, and additional broth (as needed)
  10. top with baked tofu, daikon or carrot, and scallions
  11. serve with chili crisp and tamari

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