Vegan Mushroom Ramen

There are few things in life that are more soothing on a cold day than a savory, vegetable loaded ramen. This dish is made in under 30 minutes and is oh–so–satisfying for adults and kids alike.

If you are anything like me, you could eat ramen year round – but something about the emergence of colder temperatures makes it even more satisfying. This recipe is naturally vegan and gluten free if you use my favorite rice ramen noodles made out of millet and brown rice, found here.

The Vegan Mushroom Ramen is loaded with nutrition. The vegetable broth is very hydrating and is loaded with phytochemicals and antioxidants found in the vegetables, herbs and spices that make it up, making it very health protective.

Mushrooms are one of the most health promoting foods on the planet as they angiogenesis inhibitors which means they stop the growth of new blood vessels (i.e. fat and cancer). If that isn’t enticing enough, they are a great source of plant protein and fiber, B vitamins, selenium, copper, potassium and Vitamin D.

Spinach, being another superfood, is a dark, leafy green that provides protein, iron, magnesium, calcium, potassium, and folate. In addition, spinach can also help manage diabetes, lower blood pressure, and prevent cancer, and promote bone health.

All of that said, these ingredients all come together so well in this dish to create a savory and bold flavor that you will truly enjoy.

Do you love soup? Check out our vegan, dairy free and gluten free Potato Leek Soup here!

Vegan Mushroom Ramen

Prep Time 10 mins
Cook Time 25 mins
Course dinner party, lunch, ramen
Cuisine dairy free, flexitarian, gluten free, Japanese, meatless, Mediterranean, plant based, vegan, vegetarian
Servings 6


  • 96 oz vegetable broth 3 32oz boxes
  • 1 large yellow onion, sliced
  • 1 tbsp garlic, minced
  • 16 oz mushrooms, sliced
  • 10 oz ramen noodles gluten free if needed
  • 6 oz spinach
  • 2 tbsp miso paste
  • 2 tsp salt
  • 1 bunch green onions, chopped
  • optional toppings: sesame seeds, tofu cubes, soft boiled egg (if not vegan)


  • In a large pot, bring the vegetable broth to a boil over medium/high heat
  • Add in the sliced mushrooms, sliced onion, and minced garlic. Cook for 5 minutes
  • Leave the pot boiling and add in the ramen squares. Cook for 4 minutes while stirring the ramen to break it up
  • Lower the heat to a simmer, stir in the salt, miso paste and add the spinach. Cook for 3 minutes, or until spinach is wilted.
  • Remove from heat and add the sliced green onions. Serve warm and enjoy!
Keyword dairy free soup, gluten free ramen, mushroom ramen, plant based ramen, ramen, vegan ramen, vegetable ramen, vegetarian ramen
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