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VEGAN RAMEN

What’s more comforting on a rainy day than a big bowl of ramen? This vegan ramen with oyster mushrooms and a peanut butter coconut broth is a simple and quick version, that you can make at home with easy available ingredients. Perfect for cozy days at home, or the ideal hangover cure as well!
Prep Time20 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Asian
Keyword: ramen, vegan ramen recipe
Servings: 2

Ingredients

  • 160 g / 6oz ramen noodles of choice

For the mushrooms:

  • 200 g / 7oz oyster mushrooms
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp oil for frying

For the broth:

  • 2 stalks spring onions finely chopped
  • 3 cloves garlic finely chopped
  • 3 cm / 1.2 inch ginger grated
  • 1 tbsp brown rice miso paste
  • 1 tbsp soy sauce or tamari
  • 2 tbsp peanut butter
  • 1 can coconut milk
  • 1 cup veggie stock or water
  • 1 tbsp toasted sesame oil

To serve (options):

  • fried onions fried onions, spring onions, cilantro, chili oil, sautéed bok choy, air-fried or sautéed carrots, crispy kale
  • spring onions
  • cilantro
  • chili oil
  • sautéed bok choy
  • air-fried or sautéed carrots
  • crispy kale

Instructions

  • Shred the oyster mushrooms by hand. Prepare a mixture of olive oil, soy sauce, maple syrup, and spices.
  • Massage it well onto the mushrooms. To cook the mushrooms I used an air-fryer and they turned out incredible! I roasted them at 200 degrees C (400 F) for 12 minutes until they were fully cooked and had crispy edges. Otherwise roast them in a skillet over medium-low heat for around 15 minutes.
  • Meanwhile prepare your ramen noodles according to package instructions. Rinse and set aside. I like to drizzle them with sesame oil to avoid them sticking together.
  • For the broth heat the sesame oil. Roast spring onions, ginger, and garlic. Reduce the heat and add miso, coconut milk, peanut butter and soy sauce. At this point make sure it doesn’t get too hot anymore. Whisk until the peanut butter is incorporated well. Add broth or water as needed.
  • Serve the broth with a drizzle of fresh lime juice, the cooked ramen noodles, oyster mushrooms, bok choy, and top with crispy onions, crispy kale, spring onions, carrots, cilantro, and chili oil.
  • Don’t worry if you don’t have all of it, you can use other toppings or leave some away. It still will be delicious! Enjoy this hug in a bowl!