This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day.
This vegan ramen is made with delicious pan-fried mushrooms and a splash of chili oil that will satisfy your taste buds! And it’s easier to make than you’d think.
To make this, you’ll have to cook each part of the recipe separately, but it’s super quick. The noodles take about 3 minutes, the chili oil 2–3 minutes, the broth 3 minutes, and the veggies 5–7 minutes.
Round out your meal with a tasty Edamame Salad and finish it off with some delicious Vegan Black Bean Brownies.
This mushroom ramen recipe is...
- enough for 2 people
- ready in 30 minutes
- an easy weeknight meal
If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make Mushroom Ramen
- First, make the noodles.
- Bring a pot of water to boil, and add the ramen noodles.
- Drain them and toss with sesame oil to prevent them from sticking.
- Set the noodles aside.
- Next, make the chili oil.
- In a nonstick pan, add the sesame oil, red chili flakes, sesame seeds, and a portion of the garlic.
- Cook these ingredients together until they are fragrant, and set the chili paste aside.
- Now, make the broth.
- Drizzle olive oil in a large pot over heat.
- Add scallion whites, the remaining garlic, and ginger. Cook.
- Add the vegetable broth and soy sauce. Bring this to a boil.
- Cover the broth and let it simmer until it’s time to serve.
- Next, make the vegetables.
- In a pan, drizzle olive oil and turn on the heat.
- Add mushrooms to the pan and cook them until they are softened.
- Season the mushrooms with salt and pepper.
- Add the spinach to the pan and cook until the spinach is wilted.
- Lastly, assemble the bowls.
- Prepare two large soup bowls with the ramen noodles.
- Pour the broth over the noodles and add the chili oil to taste.
- Top each bowl with the veggies and scallion greens.
- Sprinkle crispy onions on top (optional), and serve!
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Control the Spice
Start with small amounts of chili oil and then slowly add more as you want it. You can also add sliced jalapeños for an extra kick!
If you want to add a little protein to your mushroom ramen, you can cube tofu and add it to your soup.
You can also fry your tofu before you add it to your ramen. Use firm or extra firm tofu, soy sauce, cornstarch, garlic powder, and sesame oil. Remove the tofu from the package and then drain it and pat it dry. Cut it into 3x3-inch cubes. Toss the tofu with soy sauce and coat with a mixture of 3 tbsp cornstarch, 1 tsp garlic powder, and black pepper. In a pan, heat the oil, and then add the tofu to the pan. Stir fry until the tofu is golden brown. Flip the tofu to makes sure both sides are crispy. You can add soy sauce during this step if you’d like.
Mushroom Ramen FAQs
What type of mushroom is in ramen?
Typically, you might see that restaurants use shitake mushrooms. But you can use any type you like! Most grocery stores will have Portabellini (brown, medium-sized), button (white, medium-sized), or Portobello (brown, large).
At more specialized grocery stores, you might find king oyster mushrooms (white, large), shimeji mushrooms (brown, small, long-stemmed), and enoki mushrooms (white, small, long-stemmed).
At international markets, you might also be able to find dried shitake mushrooms. To use these, you put them in water overnight before cooking them.
What are good toppings for ramen?
Other great toppings you might add to this recipe are bamboo shoots, chopped or shredded leeks, raw or cooked bean sprouts, seaweed, and corn.
- 1 tbsp + 1 tsp sesame oil
- ½ tsp red chili flakes
- 1 tbsp sesame seeds
- 2 cloves garlic minced
- 6 oz ramen noodles dry
- 2 scallions sliced with greens and whites separated
- 1 tbsp fresh ginger minced
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 8 oz mushrooms sliced
- 3 oz spinach fresh, chopped
- ¼ cup crispy fried onions optional for topping
- olive oil
- salt and pepper
Make the noodles:
- Bring a pot of water to a boil. Add ramen noodles and cook for 3 minutes. Drain and toss with 1 tsp of sesame oil, to prevent sticking. Set aside.
Make the chili oil:
- In a small nonstick pan, combine the sesame oil, red chili flakes, sesame seeds, and half of the garlic. Cook over medium-high heat for 2–3 minutes until fragrant. Set aside.
Make the broth:
- Heat a drizzle of olive oil in a large pot over medium heat. Add scallion whites, remaining garlic, and ginger. Cook for 1 minute. Add the vegetable broth and soy sauce. Bring to a boil. Cover and simmer over low heat until ready to serve.
Make the veggies:
- In the same pan that was used for the chicken, add another drizzle of olive oil. Add mushrooms and cook over medium-high heat for 4–5 minutes, until softened. Season with salt and pepper, to taste. Add spinach to pan and cook for another 1–2 minutes, until wilted.
Assemble the ramen bowls:
- Prepare two large soup bowls. Add a generous helping of ramen noodles to each bowl. Pour broth over the noodles. Add the chili oil, to taste. (Be careful—you may find it spicy.) Top each bowl with the veggies and scallion greens. Sprinkle with cripsy onions, if desired. Serve.
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