Nina Johnson
Few dishes can rival the cozy comfort of a hot bowl of ramen. This Vegan Creamy Mushroom Ramen takes that classic comfort and elevates it with rich, earthy mushrooms and a velvety plant-based broth. It’s the kind of dish that feels indulgent but comes together with simple ingredients and nourishing intent.
With caramelized mushrooms, creamy miso broth, and tender ramen noodles, this meal is perfect for chilly evenings or any time you need a soothing bowl of goodness. Whether you’re a longtime vegan or just exploring plant-based meals, this ramen will quickly become a go-to favorite.
What Kind of Mushrooms Should I Use?
For the best flavor and texture, cremini or baby bella mushrooms are excellent choices. They provide a deep umami taste and hold up well when sautéed. If you want to get fancy, add a few shiitake or oyster mushrooms for a layered, gourmet flair.
Ingredients for the Vegan Creamy Mushroom Ramen
- Ramen noodles: Choose your favorite brand, but make sure they’re egg-free to keep the dish vegan.
- Mushrooms: The star of the dish, adding depth, umami, and meaty texture.
- Garlic and ginger: These aromatics bring warmth and complexity to the broth.
- Miso paste: Adds fermented richness and the creamy base for the broth.
- Soy sauce or tamari: For a salty punch and extra umami.
- Vegetable broth: Forms the body of your soup, opt for low-sodium so you can control seasoning.
- Coconut milk: The key to that creamy texture without using dairy.
- Scallions: Adds a fresh bite to contrast the creaminess.
- Sesame oil: A little goes a long way for that toasted depth of flavor.
How To Make the Vegan Creamy Mushroom Ramen
Step 1: Sauté the Mushrooms
Heat a tablespoon of sesame oil in a large pot over medium heat. Add sliced mushrooms and cook until they’re golden and have released their moisture—about 8 to 10 minutes. Set a few aside for topping later, if desired.
Step 2: Build the Flavor Base
Add minced garlic and freshly grated ginger to the pot. Stir for about a minute, until fragrant. Then, add in the miso paste and stir to combine with the mushroom mix.
Step 3: Create the Creamy Broth
Pour in the vegetable broth and coconut milk, stirring to blend the miso paste fully. Add soy sauce or tamari and bring everything to a gentle simmer. Let it cook for 5 to 7 minutes to meld flavors.
Step 4: Cook the Ramen Noodles
In a separate pot, cook your ramen noodles according to package instructions. Drain and rinse under cool water to prevent sticking.
Step 5: Combine and Serve
Add the noodles to the broth and stir to coat. Ladle the ramen into bowls, top with reserved mushrooms and a generous sprinkle of chopped scallions. Serve hot and enjoy!
Serving and Storing Vegan Creamy Mushroom Ramen
This creamy ramen is best served immediately while the noodles are perfectly springy and the broth is hot. If you’re serving it for a group, keep the broth and noodles separate until ready to serve to avoid sogginess.
To store leftovers, keep the noodles and broth in separate airtight containers in the refrigerator. The broth will last for up to 4 days and can be reheated gently on the stove. Add freshly cooked noodles when you’re ready to enjoy it again.
Frequently Asked Questions
Can I make this ramen gluten-free?
Yes! Just use gluten-free ramen noodles and tamari instead of soy sauce.
What can I use instead of coconut milk?
You can substitute it with cashew cream or any unsweetened plant milk with a splash of olive oil for richness.
Can I add vegetables?
Absolutely. Baby spinach, bok choy, or shredded carrots are great additions. Add them in the final minutes of simmering.
How do I make the broth thicker?
Simmer it a bit longer or stir in a teaspoon of cornstarch dissolved in water for extra thickness.
Is this freezer-friendly?
The broth can be frozen, but noodles tend to become mushy. Freeze only the broth and cook fresh noodles when reheating.
Vegan Creamy Mushroom Ramen
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 servings
- Category: Dinner
Description
This Vegan Creamy Mushroom Ramen blends savory sautéed mushrooms with a rich, plant-based miso coconut broth and tender ramen noodles. It’s a nourishing comfort dish that comes together quickly, perfect for cozy weeknights or a comforting lunch.
Ingredients
Ramen noodles (egg-free)
Mushrooms (cremini or baby bella preferred)
Garlic (minced)
Fresh ginger (grated)
Miso paste
Soy sauce or tamari
Vegetable broth (low sodium)
Coconut milk (full fat for creaminess)
Scallions (chopped)
Sesame oil
Instructions
- Heat sesame oil in a large pot over medium heat. Add sliced mushrooms and cook for 8-10 minutes until golden and tender. Set a few aside for garnish.
- Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant. Add miso paste and combine.
- Pour in vegetable broth and coconut milk, then add soy sauce. Stir well and let simmer for 5-7 minutes.
- In a separate pot, cook ramen noodles according to package directions. Drain and rinse under cool water.
- Add noodles to the broth mixture, stir to coat. Serve hot in bowls, topped with reserved mushrooms and scallions.
Want More Dinner Ideas with Comfort and Flavor?
If this Vegan Creamy Mushroom Ramen hit the spot, you might enjoy exploring these hearty, satisfying dishes too:
- Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine
- Garlic Parmesan Beef Spaghetti Pasta
- One Pot Chicken Parmesan Mac & Cheese
- Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce
- One Skillet Cheesy Spicy Garlic Butter Steak Pasta
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can revisit it any time.
And let me know in the comments how yours turned out. Did you add spinach or opt for extra mushrooms? Maybe you tossed in some tofu?
I love hearing how you customize these recipes to make them your own. Drop your tips and tricks below—let’s inspire each other!
