If you’re craving something warm, indulgent, and full of umami, then this Vegan Creamy Mushroom Ramen Recipe is about to become your new favorite comfort food. Creamy, rich coconut milk blends beautifully with savory miso broth, while tender mushrooms add earthiness and depth. Each slurp of perfectly cooked noodles soaked in this luscious broth is an absolute delight, making it the ultimate plant-based meal you’ll want to whip up again and again.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together to create a harmonious balance of flavors and textures. Each element plays a key role, whether it’s the umami-packed mushrooms, aromatic garlic and ginger, or the silky coconut milk that lends the broth its signature creaminess.
- Ramen noodles (egg-free): Use fresh or dried egg-free noodles to keep this dish fully vegan while getting that perfect chewiness.
- Mushrooms (cremini or baby bella preferred): Their meaty texture and deep flavor are essential for the broth’s richness and heartiness.
- Garlic (minced): Brings a fragrant and bold undertone that wakes up the whole dish.
- Fresh ginger (grated): Adds brightness and a subtle zing that complements the creamy broth.
- Miso paste: A fermented gem that infuses savory umami and depth into every spoonful.
- Soy sauce or tamari: Enhances the salty, savory notes while balancing the creaminess.
- Vegetable broth (low sodium): Provides a light base that intensifies the layers of flavor without overpowering.
- Coconut milk (full fat for creaminess): Gives the soup its luxuriously creamy texture and subtle natural sweetness.
- Scallions (chopped): Freshness and a mild onion crunch finish off the dish beautifully.
- Sesame oil: Adds a toasty, nutty aroma that pulls the entire recipe together.
How to Make Vegan Creamy Mushroom Ramen Recipe
Step 1: Sauté the Mushrooms
Start by heating sesame oil in a large pot over medium heat. Once hot, add the sliced mushrooms and let them cook undisturbed for about 8 to 10 minutes. This gives them time to release their moisture and develop a gorgeous golden color. Their tender, caramelized exterior is key to building that rich, savory foundation for your broth. Don’t forget to set a few aside fresh for garnish later — they add a lovely textural contrast.
Step 2: Build the Aromatic Base
Next, stir in the minced garlic and grated ginger. Cooking them just about a minute brings out their fragrance without overwhelming the mushrooms. Then, add the miso paste. This magical ingredient unlocks layers of umami that make the broth irresistibly flavorful. Stir everything together until you get a fragrant, well-blended base ready for liquids.
Step 3: Make the Creamy Broth
Pour in the vegetable broth and full-fat coconut milk, then add soy sauce or tamari for seasoning. Give it all a good stir to combine and bring the mixture to a gentle simmer. Let it cook for 5 to 7 minutes, allowing the flavors to meld and the broth to thicken slightly. This is where the creamy, silky texture really starts to shine and coat your spoon beautifully.
Step 4: Cook the Ramen Noodles
While the broth simmers, boil the ramen noodles in a separate pot following package instructions. Once cooked, drain and rinse them under cool water to stop the cooking process and keep the noodles springy. This step ensures that your noodles stay perfectly tender and don’t become mushy once added to the broth.
Step 5: Bring It All Together
Finally, add the cooked noodles directly to the broth and stir gently to coat every strand with that luscious, creamy soup. Ladle your opaque, comforting soup into bowls, then crown each serving with the reserved sautéed mushrooms and a generous sprinkle of chopped scallions. This last touch adds freshness, crunch, and a pop of color to this beautiful bowl.
How to Serve Vegan Creamy Mushroom Ramen Recipe
Garnishes
To elevate your Vegan Creamy Mushroom Ramen Recipe, try garnishing it with toasted sesame seeds or nori strips for extra flavor and texture. Pickled ginger or a drizzle of chili oil can add brightness or heat, making every bite exciting. These simple add-ons transform a humble bowl into a gourmet experience without much effort.
Side Dishes
This ramen pairs wonderfully with light, fresh sides like steamed edamame sprinkled with sea salt or a crisp cucumber salad dressed in rice vinegar. Another delicious idea is a small plate of kimchi, whose spicy tang perfectly balances the creamy richness of the soup. Keeping sides simple and refreshing helps keep the main star front and center.
Creative Ways to Present
Serve your Vegan Creamy Mushroom Ramen Recipe in rustic ceramic bowls to highlight its homey vibe. For an extra Instagram-worthy touch, layer ingredients artfully—nestle noodles at the bottom, swirl the broth around, then carefully place mushrooms and scallions on top. Adding a lime wedge on the side invites a pop of acidity that some guests will love to squeeze right in.
Make Ahead and Storage
Storing Leftovers
This ramen keeps beautifully in the fridge for up to three days. Store the broth and noodles separately if possible, as the noodles tend to absorb liquid and become overly soft. When ready to enjoy leftovers, simply reheat the broth gently on the stove and add the noodles just before serving.
Freezing
While you can freeze the broth, noodles don’t freeze well due to their texture changes. Freeze the broth in airtight containers for up to two months. Thaw it overnight in the fridge and warm up gently when you want a quick, comforting meal. Add fresh noodles when serving for best results.
Reheating
Reheat the Vegan Creamy Mushroom Ramen Recipe slowly on the stove to preserve creaminess and prevent the coconut milk from separating. Stir occasionally and avoid boiling, which can alter the texture. Adding a splash of vegetable broth or water can help loosen the soup if it thickens too much when stored.
FAQs
Can I use different types of mushrooms for this recipe?
Absolutely! While cremini or baby bella mushrooms add the best texture and flavor for this Vegan Creamy Mushroom Ramen Recipe, you can experiment with shiitake, oyster, or even portobello mushrooms. Each brings its own unique earthiness and richness.
Is miso paste essential, or can I leave it out?
Miso paste is essential for that deep, savory umami that defines this ramen’s flavor profile. Omitting it will make the broth less complex, so if you don’t have miso, try to substitute with another fermented ingredient like tamari or a splash of soy sauce, but the flavor won’t be quite the same.
Can I make this ramen oil-free?
Yes! You can skip the sesame oil and instead use a splash of vegetable broth to sauté the mushrooms. The mushrooms themselves will still release plenty of flavor, but the nutty aroma from sesame oil will be missing.
How spicy is this recipe? Can I add heat?
The base Vegan Creamy Mushroom Ramen Recipe isn’t spicy, making it perfect for all palates. If you want to add heat, a drizzle of chili oil, fresh sliced chili, or a sprinkle of red pepper flakes works wonderfully and adds a pleasant kick without overpowering the flavors.
Can this recipe be scaled up for more servings?
Definitely! The recipe doubles or triples beautifully, just make sure to adjust seasoning to taste as the broth concentrates differently in larger batches. Cooking the noodles separately and combining just before serving works well for bigger groups.
Final Thoughts
This Vegan Creamy Mushroom Ramen Recipe is a bowl of pure comfort and joy that’s easy enough to whip up on a weeknight but impressive enough for guests. Its harmonious flavors and creamy textures will warm your heart and satisfy any craving for something soulful and nourishing. Once you try it, I promise it will quickly become a go-to recipe in your kitchen.
Print
Vegan Creamy Mushroom Ramen Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Description
This Vegan Creamy Mushroom Ramen is a comforting and flavorful plant-based dish featuring tender cremini mushrooms simmered in a rich, creamy miso and coconut milk broth. Enhanced with fresh ginger, garlic, and savory soy sauce, it offers a satisfying umami-packed experience perfect for a quick and wholesome meal in just 30 minutes.
Ingredients
Noodles
- 4 ounces egg-free ramen noodles
Broth and Flavorings
- 2 tablespoons sesame oil
- 8 ounces cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons miso paste
- 4 cups low sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons soy sauce or tamari
Garnish
- 2 scallions, chopped
- Reserved sautéed mushrooms (about 1/4 cup)
Instructions
- Sauté Mushrooms: Heat sesame oil in a large pot over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove a small portion of the cooked mushrooms and set aside for garnish.
- Add Aromatics and Miso: Stir in the minced garlic and grated ginger into the pot with the mushrooms. Cook for about 1 minute until fragrant. Add the miso paste and mix well to combine all flavors.
- Simmer Broth: Pour in the vegetable broth and coconut milk, then add soy sauce or tamari. Stir the mixture thoroughly and bring it to a gentle simmer. Let it cook for 5-7 minutes so the flavors meld together.
- Cook Noodles: In a separate pot, cook the ramen noodles according to the package instructions. Once cooked, drain the noodles and rinse them under cool water to stop the cooking process and reduce stickiness.
- Combine and Serve: Add the drained noodles into the simmering broth and stir to coat the noodles evenly with the creamy broth. Divide the ramen between bowls and top with the reserved sautéed mushrooms and chopped scallions. Serve hot.
Notes
- Use full-fat coconut milk for a richer, creamier broth consistency.
- Adjust the amount of soy sauce or tamari to control the saltiness of the broth.
- If you prefer a spicier ramen, add chili flakes or a drizzle of chili oil when serving.
- For gluten-free option, ensure the ramen noodles and soy sauce/tamari used are certified gluten-free.
- This recipe yields 2 generous servings, perfect for a cozy lunch or dinner.
