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.