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    Home » Recipes » Soy Free Mushroom Ramen

    Published: Feb 1, 2021 · Modified: Oct 22, 2021 by Alicia This post may contain affiliate links.

    Soy Free Mushroom Ramen

    Jump to Recipe Print Recipe

    This easy vegan mushroom ramen is a favorite quick meal that’s light and refreshing with minimal ingredients. It is soy free and does not have fermented products, like miso, but still has a wonderful depth of flavor. 

    Ramen noodles wrapped around chopsticks

    I haven’t done a ramen recipe because I knew it could never live up to the traditional version with lots of layers of flavor. Ever since Casey and I visited Japan 5 years ago, right before my vestibular migraine began, the food there has stuck out in my mind as one of the best places to eat all our vacations. The amount of effort and skill that goes into everything they make is mind blowing. Here in America, Japanese restaurants seem to have a menu filled with sushi, ramen, and hibachi, but there they do one thing and they do it to perfection. Just watch “Jiro Dreams of Sushi” and you’ll get a glimpse of how seriously they take it. Needless to say, this dish isn’t meant to be an insult or replacement for the perfection that is out there. It’s just a quick meal for a busy weeknight that your average cook can make at home. 

    Ramen without Soy

    The hardest part with creating a dish like ramen for people with migraine disorders is avoiding all the fermented items, like miso and mirin, or items high in glutamate like soy sauce or kombu. And of course we have to avoid the packaged versions as those definitely contain MSG in the packets. 

    I knew I had to get a fairly rich depth of flavor, but make it easy and quick. There are a few ways to do this that I concocted. 

    1. Start with a really good broth. This means homemade broth. I highly recommend the Vegetarian Broth from my cookbook on page 80, but this chicken stock will also work if you’re not needing this to be totally vegan.
    2. Use coconut aminos. They are the best substitute for soy sauce. If you you cannot tolerate coconut aminos, you can try the homemade soy sauce substitute (check within the post) as well. In this recipe, the savory flavors of sesame and the addition of salt help to balance the extra sweetness coconut aminos tend to have.
    3. Tahini makes the best substitute for miso in this recipe. It gives it a depth of flavor plus a creaminess that you might miss. Although it’s not the same, it definitely works here for those who can’t tolerate fermented items (or just have this in their pantry). 

    The goal for this recipe was just to keep the ingredients to simple staples that are also ok for people who need to avoid MSG and fermented items. 

    All About Noodles

    Ramen noodles can be wavy or straight and the basic ramen noodle is a wheat noodle. It’s slightly chewy and contains wheat flour and kansui, which contains sodium and potassium carbonate. This you’ll see as “mineral salts” in the ingredients. It’s definitely a more hearty, filling noodle than what you ate in college.

    You can find these at good grocery stores or World Market as well. I got the Hakubaku Organic Ramen Noodles. 

    If you wanted to make this gluten free, you could substitute rice noodles or Soba (buckwheat) noodles. Just make sure they’re the 100% buckwheat and not mixed with wheat. 

    What Mushrooms to Use

    For this mushroom ramen recipe, I just stuck with what I had in my fridge which was cremini. Button mushrooms and cremini mushrooms tend to be the most well-tolerated for people with migraine who are sensitive to glutamate. That being said, there are a few other varieties you can also use.

    Portobello tend to be larger and have a more meaty texture, but baby bellas would work as well. So if you're looking for something with a hearty flavor, that may be your best option. Shiitake are often used in Asian cooking and have an earthy flavor. They tend to be more difficult to find fresh, but I have located them at Trader Joe's before for a pretty good deal. Shiitake are also some of the highest in free glutamate so just something to be aware of depending on your sensitivity levels. I definitely wouldn't recommend using dried ones unless this isn't an issue for you.

    Another type that would work well here would be Enoki, which have long thin stems and small bulbs.

    A 4 step process photo of cooking mushrooms, boiling ramen noodles, mixing in broth, and adding noodles

    Optional Toppings

    What I truly love about this mushroom ramen is it’s pretty easy to whip up when you don’t have much in your fridge or pantry. It’s fast and easy. However, if you were looking to spruce it up a bit, you could definitely add a few things

    • Spinach
    • Baby Bok Choy
    • Tofu (if tolerated, but not in the elimination phase)
    • Sesame Seeds
    • Sriracha 
    • Radish
    • Eggs
    • Shredded Carrots

    I hope you guys love this easy and comforting recipe as much as we do! 

    Other Soup Recipes

    For other delicious vegan or vegetarian soups like this mushroom ramen, check out these recipes.

    Sweet Potato and Kale Stew
    Lemongrass Ginger Soup (leave out shrimp)
    Vegan Tortilla Soup
    Instant Pot Butternut Squash Soup

    Vegan ramen in a bowl topped with scallions and mushrooms

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    A gray bowl of mushroom ramen topped with green onion and sesame with chopsticks

    Soy Free Mushroom Ramen

    This quick mushroom ramen recipe uses pantry ingredients to make an easy vegan soup that is also soy free.
    5 from 8 votes
    Print Pin Rate
    Course: Dinner, Lunch, Soup
    Cuisine: Asian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 2 people
    Calories: 214kcal
    Author: Alicia

    Ingredients

    • 2 servings (about 8oz) ramen noodles
    • 1 tablespoon toasted sesame oil
    • 4 garlic cloves, minced
    • 1 shallot, peeled and chopped
    • 12 oz fresh mushrooms, cremini or baby bellas recommended, sliced thin
    • ½ teaspoon kosher salt
    • 2 tablespoons coconut aminos
    • 4 cups vegetable broth
    • 1½ tablespoons tahini (sesame seed butter)
    • 4 green onions, sliced
    • sriracha and sesame seeds for serving
    US Customary - Metric

    Instructions

    • Cook ramen according to package directions, drain, and set aside. Meanwhile in a heavy, deep pot combine the sesame oil, garlic, and shallot over medium heat. Cook, stirring often, till softened - about 2 minutes. Add sliced mushrooms and ½ teaspoon kosher salt and cook till softened, another 3-4 minutes. Stir in coconut aminos. Pour in the vegetable broth and bring everything to a boil, then reduce heat to a simmer for about 5 minutes. Off the heat, stir in the tahini until mixed through and creamy. Taste and adjust any seasonings (add salt or some sriracha for spice).
    • Separate the noodles into two bowls and pour the mushroom broth over them. Top with sliced green onions and sriracha/sesame seeds as desired. See the post for more topping additions!

    Nutrition

    Calories: 214kcal | Carbohydrates: 23g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 960mg | Potassium: 727mg | Fiber: 5g | Sugar: 7g | Vitamin A: 248IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Wendy Vernon says

      October 27, 2021 at 9:53 pm

      5 stars
      My family loves ramen and I have never been a huge fan of it. I decided to give this a try ( I AM a big fan of soup) and it is really yummy. I didn't like the noodles that I used so I will definitely try this again with different noodles. My son said it was good too and he eats ramen a lot. My daughter doesn't like mushrooms so I made her the same recipe without them. Although she liked it,, I think the mushrooms give it that extra something, umami flavor maybe?

      Reply
      • Alicia says

        October 30, 2021 at 10:36 am

        Yes definitely! Because the ingredients are so minimal it definitely helps to have that depth of flavor. Maybe chicken for her would be a good replacement!

        Reply
    2. Aurora Owen says

      June 10, 2021 at 2:40 pm

      5 stars
      Amazing! All the taste and depth of flavour of ramen but without the soy ???? I would recommend this to anyone, it's too delicious not to try!

      Reply
      • Diana says

        May 09, 2022 at 11:04 am

        Hey, thank you for the the recipe. My question is. Is the 214kcal for the 2portoins or 1portion.thank you so much.

        Reply
        • Alicia says

          May 09, 2022 at 12:14 pm

          For one portion!

          Reply
    3. Mandy says

      May 19, 2021 at 6:53 pm

      5 stars
      Very tasty! My husband loves ramen dishes and he really enjoyed this one. It was also very easy to make. Thank you!

      Reply
      • Alicia says

        May 29, 2021 at 11:55 am

        Thank you Mandy!

        Reply
    4. caitlin mead cappel says

      April 19, 2021 at 9:58 am

      5 stars
      This was a great hit for my family! We loved everything about this recipe, especially how easy it was to make. For the vegetable broth I used the recipe for the vegetable stock from the book which is wonderful and easy as well!

      Reply
    5. Valerie Peister says

      March 08, 2021 at 1:04 am

      5 stars
      This recipe is amazing! I am gluten free but used Bgreen Millet & Brown Rice Ramen I found on Amazon. Also purchased the coconut aminos and Blue Agave Sriracha on Amazon. We added organic chicken to round out the meal. A new favorite for our family!

      Reply
    6. Elizabeth says

      February 18, 2021 at 9:59 pm

      5 stars
      So so so easy and absolutely delicious. We added salmon, matchstick carrots, spinach, green onion, jalapeño, & sriracha. Hearty and perfect on a cold winter’s day!

      Reply
    7. Lisa says

      February 03, 2021 at 9:55 pm

      5 stars
      Made this for dinner tonight and yet another fantastic recipe from the Dizzy Cook! I made the vegetable broth recipe (from the book) in my Instant Pot first, then made two batches of Ramen. One with dried shiitake mushrooms and shrimp for my husband and son; the other with fresh Cremini for me. It was tasty before the sriracha but adding it took it to the next level.

      Reply
      • Alicia says

        February 04, 2021 at 12:21 pm

        So happy you enjoyed it! Thanks for sharing your tips, Lisa!

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • Grilled Bok Choy
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Popular Summer Recipes

    • Crustless Blueberry Pie
    • Vanilla Ice Cream Pie
    • Slow Cooker Pork Shoulder
    • Dry Rub Oven Ribs (Baby Back)
    • Creamy Sweet Corn Pasta
    • Grilled Bok Choy

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