Savory Mushroom and Vegetable Ramen Soup [Vegan]

Rich in flavor, this hearty noodle soup overflows with an abundance of crisp vegetables and succulent mushrooms, accompanied by a generous serving of noodles. Here’s a quick and satisfying 10-minute meal perfect for chilly days. Whether you prefer a fiery kick or a rich, savory depth, this dish can be easily customized to suit your taste buds: simply add more chili flakes to make it spicy to your liking, or try seasoning it with tamari for an added layer of umami flavor.

Contents

Savory Mushroom and Vegetable Ramen Soup: A Hearty Vegan Delight A savory broth of mushrooms and vegetables in a rich ramen soup, perfect for a cozy vegan night in? Here’s what you’ll need to whip up this delightful dish:Delightfully Hearty Vegan Ramen Soup with Mushrooms and Vegetables: A Recipe to Savor Nutritional Information A Hearty, Plant-Based Twist on a Japanese Classic

Savory Mushroom and Vegetable Ramen Soup: A Hearty Vegan Delight

A savory broth of mushrooms and vegetables in a rich ramen soup, perfect for a cozy vegan night in? Here’s what you’ll need to whip up this delightful dish:

6 ounces ramen noodles
4 cups of mushroom broth, vegetable broth, or water.
1 cup broccoli
1 cup shiitake mushrooms
1/2 cup beech mushrooms
1 cup baby kale
1/4 cup grated rainbow carrots
2 cloves of garlic, diced
1 small shallot, diced
Juice from 1 lime
Olive oil
Salt, to taste
Red chili flakes (optional)

Delightfully Hearty Vegan Ramen Soup with Mushrooms and Vegetables: A Recipe to Savor

Steep the broccoli in steam generated by boiling water, while simultaneously heating a large skillet over a medium-low flame, then adding a drizzle of olive oil to the pan.
Sauteing in the pan are two finely minced cloves of garlic and a single, thinly sliced shallot, which cook for a few minutes until they begin to soften and develop a delicate sheen. Next, I add a medley of earthy delights: tender shiitake and beech mushrooms, chopped into bite-sized pieces that mingle with the aromatic garlic and shallot.
As the mushrooms, garlic, and shallot meld together in harmony, introduce a subtle nuance with a splash of tamari sauce, and subsequently, welcome the tender baby kale, allowing it to gently wilt under the gentle heat, a process that unfolds within a mere 1-2 minute span.
Once the broccoli reaches a tender consistency, carefully lift it out of the pan and reserve it.
Boil four cups of broth in a large pot until the liquid reaches a rolling boil, then introduce the package of ramen noodles. As they tenderize, the strands will naturally begin to part; a gentle prod with a fork suffices to hasten their cooking process further.
Once the noodles are perfectly cooked, combine them in a bowl with the savory mushroom mixture, crisp kale, and tender broccoli, then pour over the flavorful broth.
Toss together an assortment of vibrant rainbow carrots, sprinkling their colorful shards atop, followed by a liberal sprinkling of fiery red chili flakes, a harmonious blend of organic seaweed flakes, a judicious pinch of salt, and a squeeze of tartness from the juice of one succulent lime.