These easy vegan ramen noodles will warm you up on a cool, crisp fall or winter night. The miso broth and mushrooms are the stars of this show, adding that savory and slightly sweet vibe we're going for.
- 1 quart vegetable broth or miso broth
- 1 Tbsp miso paste (optional if using miso broth)
- 1 package dry ramen noodles
- 1-2 onions
- 1-2 Tbsp soy sauce, tamari or coconut aminos
- 1-2 carrots, peeled & grated
- 1-2 cups frozen edamame
- 1-2 packages mushrooms, thinly sliced
- 2-3 scallions, sliced
- Neutral cooking oil such as grapeseed
- Salt to taste
- First, boil water for noodles. In another pot, warm up miso broth. If you don't have miso broth, use vegetable broth and whisk in a tablespoon or two of miso paste.
- While the water boils and broth warms, prep all the veggies. Thinly slice onions and mushrooms, then peel and grate carrots.
- Add a splash of grapeseed oil to a frying pan, and saute onions, stirring occasionally. Cook until soft (2-3 mins). If you have extra time, cook on medium low heat for 5-10 minutes, or until they start to turn golden. Then add mushrooms and a generous pinch of salt. Cook for 5-10 minutes, until juice from mushrooms has mostly evaporated. Add soy sauce, stir, and set aside. Onions should be well caramelized, and mushrooms full of flavor from the soy sauce.
- Cook noodles according to package instructions. Meanwhile, reheat frozen edamame in the microwave, or by adding to the vegetable broth on the stove.
- To serve, add noodles and a couple ladles of broth to your bowl. Top with onions and mushrooms, carrots, edamame and cilantro.
Keywords: easy vegan ramen noodles, ramen noodle recipe, simple ramen noodles, vegan ramen noodles, vegetarian ramen noodles