Creamy Mushroom Ramen

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Creamy Mushroom Ramen

About a year ago I was on vacation with Sean in New York City where we went to visit a little market in the Dumbo area in Brooklynn. I had the best ramen I have ever had there and decided I would try to recreate it at home!

The rams I had was made with a creamy broth that I replicated with coconut milk and was brimming with the earthy flavor of shitakii mushrooms.

If y’all are looking for the perfect vegan/vegetarian ramen to make at home that’s also super easy, look no further because this recipe is absolutely what you need!

(Simply omit the egg for vegan ramen)

• 10 oz ramen noodles
• 1 cup fresh shiitake mushrooms (sliced)
• 1/2 cup fresh bean sprouts
• 1/2 cup frozen green peas
• 1 large bok choy
• 1 soft boiled egg
• 1/2 can coconut milk
• 1 tsp vegetable bouillon
• 2 Tbsp miso paste
• 3-4 cups water
• 1 Tbsp soy sauce
• 1/4 tsp ginger powder
• 1 tsp fresh minced garlic
• chopped chives for garlic

First, boil the eggs add about 2 cups of water to a small pot to cover the eggs completely, bring to a boil and add the eggs once boiling, cooking for 3-4 minutes.

For the ramen, heat the olive oil in a large pot over medium heat Add the sliced shiitake mushrooms and sear until golden brown Next, add garlic and ginger, stirring frequently until fragrant, about 1-2 minutes Then, add the water and chicken bouillon, soy sauce, the miso paste, the frozen peas and the bok choy and simmer for 5 minutes next add the ramen noodles and the coconut milk, simmering for another 2-3 minutes Finally add the bean sprouts, the soft boiled egg (sliced in half) and chives for garnish and enjoy!

This is the easiest ramen recipe ever and the ingredients are super basic. You should be able to find them all at your local grocery store and enjoy the awesome flavor of this yummy bowl!

What is your favorite way to enjoy ramen?

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