Name: Spicy Mushroom Vegan Ramen
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tbsp oil (any oil works, Kari recommends sesame oil); 2 cups mushrooms - button mushrooms, portobello, enoki washed and cleaned; cup edamame steamed; 1 small onion, sliced; 2 garlic cloves, minced; 1 ½ tbsp grated ginger; 5 cups water; 1 star anise; 1 block of tofu (drained and cut into cubes); Ramen noodles (cook according to the instructions on the packet and once cooked drain in cold water); 34 tbsp sambal oelek; 2 tbsp white miso paste; salt to taste; Garnish with spring onions, toasted sesame seeds, chili flakes.

5 Easy Vegan Ramen Recipes, a blog post by Liz in Los Angeles, Los Angeles Lifestyle Blogger, an image of vegan ramen

The Spicy Mushroom Vegan Ramen is perfect for rainy day cravings. It is easy to make and super delicious! This delicious recipe is by @bowledoverbykari. @bowledoverbykari documents healthy and yummy vegetarian recipes, one bowl at a time.

Don’t forget to tag @bowledoverbykari or use the #bowledoverbykari if you make this vegan ramen.

AuthorlizinlosangelesCategoryVeganDifficultyBeginner

Yields1 Serving

Prep Time20 minsCook Time20 minsTotal Time40 mins

1 tbsp oil (any oil works, Kari recommends sesame oil)

2 cups mushrooms - button mushrooms, portobello, enoki washed and cleaned

edamame steamed

1 small onion, sliced

2 garlic cloves, minced

1 ½ tbsp grated ginger

5 cups water

1 star anise

1 block of tofu (drained and cut into cubes)

Ramen noodles (cook according to the instructions on the packet and once cooked drain in cold water)

34 tbsp sambal oelek

2 tbsp white miso paste

salt to taste

Garnish with spring onions, toasted sesame seeds, chili flakes.

1. Coat the bottom of a medium pot with 1 tbsp oil and place over medium heat.

Once the oil heats up add in the mushrooms and cook for 10 minutes, once the mushrooms are browning and letting out water and in the onions and continue cooking for 5 minutes more until the onions are soft and translucent. Add the garlic and ginger and continue to sauté for a minute more.

Add the water, star anise, and salt to the pot. Raise the heat and bring the liquid to a boil, once boiling lower the temperature and allow the mushrooms to cook and simmer for 5-10 minutes more.

While the soup is cooking, in a separate pan add a little oil and cook the tofu cubes for about 10 minutes flipping over until light brown and crispy on both sides.

Once the soup has finished simmering, take it off the heat and stir in the sambal oelek and miso. Taste and adjust the seasonings according to your taste. Remove the star anise before serving.

Add in the ramen noodles and serve with the soup. Top with tofu, steamed edamame, spring onions, chili flakes. Serve hot!

Ingredients