Vegetarian Mushroom Ramen Bowl is really a simple and delicious recipe that can be enjoyed as an appetizer or as a meal in itself.
This recipe features ramen noodles topped with a simple homemade mushroom broth, and then served with tasty topping such as bok choy, edamame, and chopped green onions.
Easy mushroom ramen.
It takes about 30 minutes and basic ingredients to make this recipe.
I like how impressive and filling this recipe is as well.
Did you try my recipe for Vegan Ramen with Shiitake Mushrooms?
That tasty shiitake ramen bowl is made with miso paste and soy sauce. Both this recipe for Vegetarian Mushroom Ramen and that recipe for Ramen with Shiitake Mushrooms are delicious bowl ideas that are easy to make.
Sriracha sauce is used in this recipe for an added touch of flavor. You can find a selection of Sriracha sauces here.
What are ramen noodles?
Ramen noodles are a Japanese noodle made from wheat flour. Kansui is used to give ramen noodles their chewy texture with elasticity.
Unlike other noodles, ramen noodles do not usually have fiber or protein.
Ramen noodle dishes are said to be based on a Chinese noodle dish.
You probably already know how inexpensive ramen noodles are when you see them at your local grocery store. They are also relatively easy to make.
Ramen noodles are easier to store than other noodles as they are usually packaged in small individual packages. They are also versatile as you can eat them as is (some folks eat them uncooked as a snack) or you can add them to recipes such as this one.
Tips for making a ramen bowl.
Using a good quality ramen can go far in making a successful bowl.
It is also important that you cook the ramen according to the packaging as overcooking the ramen will turn it mushy.
Here are some more great tips for you.
- Shimeji mushrooms were used to make my bowl. You can however use the mushrooms of your choice.
- Make this recipe vegan. Simply omit the egg, swap out the honey with maple syrup (adjustments as needed), and use vegan versions of the remaining ingredients such as broth.
- This recipe is really best when served warm just after making it. If you have leftovers, I would make a new batch of ramen rather than using the leftover noodles.
How to store leftover ramen soup.
This recipe is really best when served warm. Leftover ingredients should be stored separately and reassembled upon serving with freshly made ramen.
By the way, while you are here you may also be interested in these ideas.
- Creamy Summer Squash Soup Recipe- Vegan/MedDiet
- Creamy Mediterranean Diet Avocado Pasta
- Pizza Babka Twist Bread (Vegan)
- Easy Tofu Sheet Pan Fajitas (Vegan MedDiet)
- Cucumber Salad With Honey Vinaigrette
- Healthy Buddha Bowl with Peanut Sauce
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Why we like this recipe for ramen noodles with mushroom.
- This bowl is easy to make and does not take a lot of time to do so.
- Ramen noodles are inexpensive and easy to make.
- Customizing this bowl is easy to do.
- This ramen bowl can be served as a meal or as a side to something else.
- It is hard not to like this tasty recipe idea.
How to serve a ramen bowl.
- Serve this ramen bowl as is in a bowl for ramen with chopsticks.
- Smaller servings for appetizers can be served in ramekin bowls.
- Make this ramen bowl as part of a meal with Vegan Marble Cake for dessert.
Ingredients needed to make to make Vegetarian Mushroom Ramen.
- Oil. Avocado oil or sesame oil are recommended for this recipe.
- Mushrooms. My ramen was made with shimeji mushrooms. You can use the mushrooms of your choice.
- Garlic. Use fresh garlic that has been minced.
- Ginger. Freshly grated ginger is preferred.
- Red Pepper Flakes. Added for a bit of flavor and a splash of color.
- Honey This is added for a sweet flavor balance.
- Soy Sauce A lower salt soy salt can be used.
- Broth. While any kind of broth will work, I like a vegan or vegetarian vegetable broth.
- Sriracha Sauce. Added for that bit of flavor. You can omit this or use a similar sauce if desired.
- Toppings. The toppings used on my bowl included baby bok choy, soft boiled eggs (protein), edamame, and chopped green onions. Other options include broccoli, nuts (like cashews), sesame seeds, bamboo shoots, carrots, bean sprouts, tofu, and nori.
Expert Tip👉 When selecting topping for your bowl, keep in mind that the topping should taste good when served together and should offer a nice balance of color, taste, and texture.
How to make Simple Vegetarian Mushroom Ramen Bowl
Prep Time: 5 minutes.
Cook Time: 15 minutes.
Servings:Serves: 2
- In a pot on medium heat, warm the oil for one minute. Then add the mushrooms and cook until browned, about five minutes, stirring as needed.
- Next, stir in the garlic, ginger, and red pepper and cook until the garlic starts to turn translucent (about two minutes) stirring as needed.
- Stir in the honey, soy sauce, broth and sriracha and bring the ingredients to a simmer for 10 minutes.
- While your broth is simmering you can make your ramen noodles using the instructions on the packaging.
- To serve, first divide the ramen noodles into four bowls (or amount of bowls you are using). Then top the ramen with the broth before adding the toppings.
Expert Tip👉 This recipe is best when served warm and just made for the best flavor and structure of the ingredients.
👇👇👇 Related recipes you may also be interested in.👇👇👇
- Pesto Pasta Salad Recipe20 Minutes
- Vegan Lemon Curd Cookie Bars35 Minutes
- Homemade Vegan Lemon Curd Recipe15 Minutes
- Potato Salad in Tahini Dressing (vegan MedDiet)30 Minutes
In case you missed something.
Simple Vegetarian Mushroom Ramen Bowl (video), a quick and delicious meal or appetizer recipe made with vegetarian ingredients. vegan option.
Vegetarian Mushroom Ramen Bowl
Equipment
Ingredients
Toppings as desired. The toppings used on my bowl included baby bok choy (2), soft boiled eggs (protein) (1), edamame, and chopped green onions. Other options include broccoli, nuts (like cashews), sesame seeds, bamboo shoots, carrots, bean sprouts, tofu, and nori.
Instructions
- In a pot on medium heat, warm the oil for one minute. Then add the mushrooms and cook until browned, about five minutes, stirring as needed.
- Next, stir in the garlic, ginger, and red pepper and cook until the garlic starts to turn translucent stirring as needed.
- Stir in the honey, soy sauce, broth and sriracha and bring the ingredients to a simmer for 10 minutes. While your broth is simmering you can make your ramen noodles using the instructions on the packaging.
- To serve, first divide the ramen noodles into four bowls (or amount of bowls you are using). Then top the ramen with the broth before adding the toppings.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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