Soy Free Mushroom Ramen
This quick mushroom ramen recipe uses pantry ingredients to make an easy vegan soup that is also soy free.
Servings: 2 people
Calories: 214kcal
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
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