Vegan Ramen Noodles with Shiitake Mushrooms
by: claire cary
These vegan ramen noodles are full of flavor and taste just like restaurant style! With baked marinated mushrooms, crispy pan fried tofu and the best garlic miso broth, this is a cozy recipe that is perfect all year round.
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Ingredients
Mushrooms:
- 10 ounces sliced shiitake mushrooms
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 3 tbsp soy sauce
- ½ tsp paprika*
- ½ tsp garlic powder
- ½ tsp onion powder
Broth/Noodles:
- 6 cups vegetable broth
- 5 cloves garlic finely minced
- 5 scallions green onions, chopped
- 1 tbsp olive oil
- 1 ½ tbsp miso paste
- 3 tbsp low sodium soy sauce or tamari
- 1 tsp maple syrup
- Optional: 2-3 tsp sriracha
- 8 ounces ramen noodles I used gluten free
- 2 cups chopped kale
- Chopped scallions and cilantro for garnish
Tofu:
- 1 block extra firm tofu
- 1 tbsp toasted sesame oil
- 1-2 tbsp soy sauce or tamari
Instructions
- Whisk together all ingredients for the mushroom marinade.
- Add the sliced shiitake mushrooms to a shallow bowl and pour the sauce on top. Toss around until each piece is well coated.
- Set aside and preheat the oven to 400 degrees Fahrenheit.
- While the mushrooms are marinating, add the finely minced garlic and chopped scallions to a large pot with the oil. Saute for about 2 minutes or until the garlic starts to brown.
- Whisk in the soy sauce, miso paste, maple syrup and sriracha if using. Pour in the vegetable broth and stir everything together.
- Let simmer for about 20 minutes to allow all of the flavors to absorb together.
- Meanwhile, add the mushrooms to a baking sheet lined with parchment paper and bake for 25-30 minutes.
- During the final 10 minutes, remove the tofu from the package, drain off excess liquid and cut into 1 inch cubes.
- Add to a pan with the toasted sesame oil and saute for 3-5 minutes on each side or until crispy. Toss with soy sauce.
- Add the ramen noodles to the pot with the broth and cook for about 3 minutes. Taste and adjust flavors as desired. If you used low sodium veggie broth you may want to add a touch more salt.
- Remove the mushrooms from the oven and assemble your bowls with the soup, tofu, mushrooms and top with chopped kale/spinach and finely minced cilantro and scallions. Enjoy!
Notes
This recipe is best served fresh, but will store in the fridge for 2 days.
The longer the mushrooms marinate and the longer the broth simmers, the more flavorful the recipe becomes. Obviously, we don't have all day to cook, but if you have the time to let them marinate/simmer for about an hour, that is ideal! However, about 15-20 minutes is totally fine if that's all you have time for.
For the paprika, I used half smoked and half regular. You can use all of one or the other but the smokey flavor pairs really well with the rest of the flavors.
Serving: 1/4 of the recipe / Calories: 399kcal / Carbohydrates: 59g / Protein: 10.4g / Fat: 12.7g / Fiber: 3.7g / Sugar: 9.1g
