Easy Mushroom Ramen
Easy Mushroom Ramen- just 10 ingredients + 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free with soy-free option)
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 quality 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.
Mushroom Ramen Ingredients
- Onion or Shallot- I tend to go for shallot here because you really don’t need an entire onion and I find the shallot to be much more flavorful.
- Garlic- Just a few minced garlic cloves adds a nice depth to the broth. But feel free to leave it out if you can’t have garlic.
- Dried Mushrooms (optional)- As much I love using these, I have made the recipe without them and it is still very good. But the dried mushrooms really take it to the next level.
- Shiitake Mushrooms- Technically you can use any mushrooms you like but I personally enjoy the meaty texture of shiitakes here. Cremini mushrooms would make a good substitute.
- Greens- Bok choy is my favorite leafy green for ramen but any greens (or none at all) will work just fine.
- Vegetable Broth- I have yet to find a broth that I like more than Better Than Bouillon. It never disappoints.
- Miso Paste- If you’re not familiar with miso, it’s typically made from fermented soy beans although you can also find soy-free versions made from chickpeas. I tend to go for white miso paste as it has a very mild umami flavor.
- Tamari- Please do not skip the soy sauce as it is essential for that classic ramen flavor! Tamari is just gluten-free soy sauce but if want to make the ramen soy-free you can sub coconut aminos instead.
- Ramen Noodles- These millet & brown rice noodles are great for a gluten-free option or, if you can have wheat, we also enjoy these organic ramen noodles.
Tips for Leftover Mushroom Ramen
Keep in mind that the ramen noodles typically 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!
Do I have to use dried mushrooms?
Dried mushrooms can be hard to find and somewhat expensive so please feel free to leave them out. I have made it 100 times this way and it is still really good. Just not AS good as it is with the dried mushroom broth.
Want to add more protein?
Cubed tofu makes a great addition for plant-based protein. I like to bake mine in the oven at 400°F for 10-minutes, just until it’s very light golden and warm. Then I toss it with a few tablespoons of tamari for extra flavor and add it to the ramen.
Easy Mushroom Ramen
- 1 ounce dried mushrooms (I prefer porcini) , *optional, see notes
- ½ cup finely chopped shallot, or onion
- 1 bunch bok choy, chopped (roughly 2 cups worth)
- 8 ounces fresh shiitake mushrooms, or mushroom of choice
- 4 cups vegetable broth, add 1 cup if omiting dried mushrooms
- 2 tablespoons white miso paste, use chickpea miso for soy-free option
- 2 tablespoons reduced-sodium tamari or soy sauce, or coconut aminos for a soy-free option
- 8 ounces ramen noodles
- finely chopped green onions + sesame seeds for serving, optional
- 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. Instead add an additional 1 cup of broth plus 1 tablespoon miso to the recipe below.
- In a large pot, warm 1 tablespoon oil over medium heat. Add the onion/shallot and cook for 2 minutes. Next, 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 more. Pour in the vegetable broth and bring to a low boil.
- From the dried mushroom broth, strain out the rehydrated 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!