Vegan Mushroom and Soy Ramen with Crispy Onions

This vegan ramen is anything but instant. A rich miso broth, ginger-soy mushrooms and chewy noodles come together for a deeply satisfying bowl. Topped with crispy fried onions and fresh scallions, it’s a soul-stirring meal that’s ready in under 30 minutes.

Feel free to adjust the Sriracha to your heat preference. The hoisin adds a touch of sweetness that balances the savory broth perfectly.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook ramen noodles according to package directions. Drain and set aside.
2. While noodles cook, heat oil in a large pot over medium-high heat. Add sliced mushrooms and cook until browned, about 5 minutes.
3. Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
4. Stir in soy sauce, hoisin sauce, pho stock concentrate, miso sauce concentrate and 4 cups of water. Bring to a simmer.
5. Divide cooked noodles between bowls. Ladle the broth and mushrooms over the noodles.
6. Top with crispy fried onions, sliced scallions and a drizzle of Sriracha to taste. Serve hot.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute with udon, soba or even rice noodles. Adjust cooking time accordingly.

Is this recipe gluten-free?

No, because ramen noodles and soy sauce contain wheat. Use gluten-free noodles and tamari to make it gluten-free.

How do I store leftovers?

Store the broth and noodles separately in the fridge for up to 3 days. Reheat broth and pour over noodles.