Allow me to kick things off by wishing all of you gorgeous humans the happiest of Happy New Years! I hope you were all able to spend some awesome quality time with your homies over the holidays. I spent the last two weeks with mine, doing nothing but eating, playing games, and frolicking in the snow. It was amazing, and now I feel rested, relaxed, and ready to get back to making heaps of delicious food =).
I could not think of a better recipe to start 2019 than my Creamy Mushroom Ramen. It is incredibly rich and flavourful, so easy to make, and satisfying any time of the year.
This recipe makes a big batch of broth, which is great for future meals. You can divide the broth up into portions and freeze it in jars. When you’re craving more ramen, simply reheat a jar of broth, steam some veg, cook some noodles, and BAM. Super easy, super speedy, insanely delicious meal.
For this recipe I use black rice noodles, which make it gluten-free, but you can use any type of noodle you like. As for veg, throw in your favourites! I have a massive crush on broccoli, but I especially love it in this ramen because the florets soak up sooo much broth. Mmmm, yeeee. I also use brussel sprouts (my other vegetable crush), cremini mushrooms, and bok choy.
If you don’t have any dried shiitakes for the broth, you could substitute fresh, or white or cremini mushrooms instead. I like shiitake because they pack an extra punch of flavour.
Additional topping ideas: toasted cashews, peanuts, cilantro, bell peppers, chard, green beans, cauliflower – whatever your little ramen lovin’ heart desires.
Okie dokie artichokies, let’s roll up our sleeves and get down with this incredibly delicious, creamy mushroom ramen!
Creamy Mushroom Ramen
The richest, creamiest, most flavourful vegan ramen you will ever eat!
For the broth:
- 3 tbsp. grape seed oil
- 1 large onion diced
- 5 cloves garlic minced
- 1 inch cube ginger root minced
- 2 cups dried shiitake mushrooms rehydrated
- 2 tbsp. sesame oil
- 4 tbsp. tamari
- 8 cups mushroom stock
- 1/3 cup sunflower seeds toasted
- 2 tbsp. white miso paste
- 2 cups water (soak water from shiitakes)
For the ramen:
- 1 package ramen noodles
- smoked tofu
- green onion
- sesame seeds
For the broth:
- Re-hydrate the shiitakes in 2 cups of hot water for 15 minutes. Save the soak water to add to the broth. (You can use fresh shiitakes instead, or another mushroom of your choice.)
- Heat a large pot to medium, and add the grape seed oil and diced onion.
- Stir and cook for several minutes, until the onion is translucent.
- Next, stir in the minced garlic and ginger, and cook for another 2-3 minutes.
- Roughly chop the re-hydrated mushrooms, and add to the pot.
Add the tamari and sesame oil, stir, and cook the mixture down for 5 minutes.
Pour in the mushroom stock, plus the 2 cups of shiitake soak water (if you forget to save it, regular water is fine), cover with a lid, and simmer for 15 minutes.
- Meanwhile, toast the sunflower seeds in a skillet on medium low heat until golden brown.
- Add the seeds and miso paste to a blender, and enough broth to fill the blender halfway.
Starting on low and working your way up, blend the broth until it is smooth and creamy.
Pour into a container and blend the remaining broth, making sure to leave room for heat expansion.
Once all the broth is blended, pour it back into the pot, stir it over low heat, and serve.
For the ramen:
- Cook the ramen noodles as per the directions on the package.
- Steam some vegetables of your choice.
- Slice up some smoked tofu and nori strips.
- Ladle the ramen broth into the bowl, and add the noodles, vegetables, tofu, and nori.
- Garnish with green onion and sesame seeds.
As always, nutritional information is a rough estimate, and is for the broth only. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!