Easy Mushroom Ramen

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Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

Happy Halloween! Do you guys have any fun plans for the evening?

We’ll probably just hang at home like any other Tuesday night. Our new neighborhood has approximately zero children so I doubt we’ll get any trick-or-treaters. I think that’s the only part about Halloween that I actually like, seeing all the cute kiddos dressed up. Last year we had a nerd witch…it doesn’t even matter what that is, it was freaking adorable.

Anyway, if you’re like us and plan to spend a night in then I’ve got the perfect quick and easy recipe for you to cozy up with!

Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

Ramen will forever be one of my favorite comfort foods. It all started with the 99-cent package of noodles and powder that you add water to. How can something so simple taste so good?

As easy as the package version is to prepare, it doesn’t take that much effort to make your own with REAL vegetables and whole grain (or gluten-free) ramen noodles. 

The trick to getting a majorly flavorful broth is…wait for it…dried mushrooms. As you let them rehydrate in hot water, they infuse the liquid with the most glorious salty, umami flavor. If you’ve made my vegetable bolognese or mushroom bourguignon then you know what I’m talking about. It’s liquid gold.

Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

In addition to the dried mushroom broth, we have sliced shiitake mushrooms and bok choy for a little superfood boost in your ramen. Finished off with chopped green onion and sesame seeds, the whole thing is a savory party in your mouth.

To make the ramen gluten-free, I used Millet and Brown Rice Ramen Noodles but any kind you like will work fine. Just keep in mind that if you used gluten-free ramen the noodles don’t hold up well in the broth for leftovers. Trust me, I tried it and they were a mushy mess.

The solution to that is to keep the cooked ramen separate and add it to the warm broth when you’re ready to eat. So you have to use an extra storage container but it’s worth it to avoid mushy ramen!

Easy Mushroom Ramen- just 10 ingredients and 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free + soy-free)

Easy Mushroom Ramen

Yield: 4 bowls

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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Ingredients:

  • 1 ounce dried mushrooms (I prefer porcini) (optional, see note)*
  • 1 shallot (or 1/2 small onion), finely chopped
  • 3 garlic cloves, minced
  • 1-2 heads bok choy, chopped (3 cups)
  • 8 ounces fresh shiitake mushrooms, sliced
  • 4 cups vegetable broth
  • 2 tablespoons miso (use chickpea miso for a soy-free option)
  • 2 tablespoons tamari (or coconut aminos for soy-free)
  • 5 ounces ramen noodles (preferably whole grain)
  • finely chopped green onions + sesame seeds for serving

 

Directions:

In a measuring cup, combine 1 cup hot water with 1 ounce dried mushrooms. Stir together then set aside to steep while you prepare the remaining ingredients. *Skip this step if not using dried mushrooms and add 1 cup broth and 1 tablespoons miso to the recipe below.

In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and cook for 2 minutes. Then add the garlic and mushrooms and continue to cook for another 5 minutes. Add the bok choy to the pot and cook for 3 minutes. Pour in the vegetable broth and bring to a boil.

Strain out the rehydrated dried mushrooms while reserving the remaining liquid. Pick out any hard pieces of rehydrated mushrooms then chop whatever is left and add it to the pot. Add the miso to the mushroom liquid and whisk until evenly combined. Pour into the pot with the broth along with the tamari the bring to a low boil and reduce heat to a simmer.

Bring a separate small pot of salted water to a boil over medium high heat. Add the ramen noodles and cook as directed. Strain and set aside.

Ladle broth into separate bowls for serving then add ramen noodles. Serve warm with green onion and sesame seeds, and enjoy!

For best results, store cooked ramen noodles separate from broth and combine when ready to serve. This helps keep the noodles from falling apart and becoming mushy. Ew.

*If you can’t find dried porcini mushrooms or prefer not to use them, sub 1 cup broth and add another tablespoon of miso. This will give the ramen more of a miso flavor (rather than a mushroom flavor) but it will still be tasty!

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on October 31, 2017  //  Dinner, Fall, Favorites, Favorites, Recipes, Recipes by Season, Soup, Winter
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