Vegan Creamy Mushroom Ramen

Tender ramen noodles, aromatic mushrooms, ginger, garlic, and a creamy coconut milk base are the ingredients of vegan creamy mushroom ramen. The delicious, umami-rich flavor of the broth is ideal with its silky texture. This meal is a cozy, plant-based take on traditional ramen, and its name comes from its velvety smoothness and delicious mushroom aroma.

Ingredients:

• 200g ramen noodles
• 200g mixed mushrooms (shiitake, cremini, or button)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper, to taste

How To Make Vegan Creamy Mushroom Ramen

1. In a saucepan of water, start by cooking the ramen noodles. Prepare them as directed on the packaging.
2. Heat the olive oil in a big pan over medium heat while the noodles are cooking.
3. Add the ginger and garlic, and cook for about two minutes, or until fragrant.
4. Add the mushrooms and cook for 5 to 7 minutes, or until they are brown and tender.
5. Stir gently after adding the soy sauce and vegetable broth.
6. Allow the soup to thicken before gradually adding the coconut milk. Add salt and pepper for seasoning.
7. When the noodles are cooked, add them straight to the creamy soup after draining.
8. Cook for a further two minutes after stirring everything together.
9. If preferred, top with fresh herbs and serve hot.

Vegan Creamy Mushroom Ramen Recipe Tips:

• Vegan Creamy Mushroom Ramen with Miso. Add 1-2 teaspoons of miso paste to the broth for a more intense umami taste. Add the coconut milk and vegetable broth and stir it in. This miso-infused variation enhances the dish’s creaminess and adds a flavorful dimension. The earthy mushrooms and creamy coconut milk go very well with the salty richness of the miso. You can change the amount to suit your desired level of saltiness.
• Vegan Spinach and Creamy Mushroom Ramen. Just before serving, add a handful of fresh kale or spinach to the broth for a more nutrient-dense dish. The leafy greens add color and additional vitamins to the creamy soup as they mingle together. To preserve their freshness, stir them in until they wilt. This variant balances out the richness of the coconut milk and adds a nice earthiness.
• Vegan Creamy Mushroom Ramen with Lemon Zest. Before serving, squeeze some lemon juice into the soup to enhance the flavors. The ramen gets a new twist from the zesty undertones that cut through the creaminess. To further improve the flavor profile, you can also squeeze in some lemon juice. The vibrant, tangy ingredient provides a welcome contrast to the thick coconut milk.

How To Store & Reheat Leftovers?

1. In The Fridge: Store the ramen in an airtight container in the fridge for up to 3 days. Keep the broth and noodles separate if possible to maintain texture.
2. In The Freezer: Freeze the broth and vegetables in separate containers for up to 1 month. Avoid freezing noodles, as they become soggy.
3. To Reheat: Reheat the ramen on the stovetop over medium heat, stirring occasionally. Add a splash of broth for smoothness.

Vegan Creamy Mushroom Ramen Recipe Nutrition Facts

Calories: 350 kcal per serving
Protein: 8g
Fat: 22g
Carbohydrates: 40g
Fiber: 5g
Sugar: 5g
Sodium: 700mg
Potassium: 600mg
Calcium: 40mg
Iron: 2mg
Vitamin A: 120 IU
Vitamin C: 5mg
Vitamin D: 0 IU
Vitamin E: 1.5mg
Folate: 50mcg

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• Ham And Cheese Sliders
• Homemade Garlic Bread
• Stuffed Bell Peppers
• Chicken Noodle Soup