Vegan Creamy Mushroom Ramen
I’ve always had a soft spot for ramen, but once I started focusing on plant-based meals, I knew I had to create a version that would satisfy that same warm, savory craving—without the meat or dairy. That’s when I started working on this Vegan Creamy Mushroom Ramen, and honestly, it exceeded all my expectations. It’s rich, cozy, and absolutely comforting, thanks to a deeply savory mushroom broth and velvety coconut milk that wraps every strand of noodle in creamy goodness.
This ramen came together on a chilly night when I was craving something soul-warming yet quick. I had a few packs of ramen noodles, a can of coconut milk, and a big container of cremini mushrooms in the fridge. With a little garlic, ginger, and a splash of soy sauce, the flavors just bloomed. I added some fresh greens and a pinch of red pepper flakes, and I knew I had landed on something special.
Now it’s a go-to for me whenever I want something indulgent but easy. It’s become a staple for meatless Mondays, lazy Sundays, and cozy dinners with friends who never miss the meat when this bowl hits the table.
Why You’ll Love This Vegan Creamy Mushroom Ramen
This dish is proof that comfort food doesn’t need to be heavy. The mushrooms bring deep umami flavor, the coconut milk gives it a luscious texture, and the ramen noodles keep things nostalgic and satisfying. It’s ready in less than 30 minutes, completely dairy-free, and adaptable to whatever greens or mushrooms you have on hand. Whether you’re vegan, flexitarian, or just looking to try something new, this ramen is a guaranteed win.
How to Make Vegan Creamy Mushroom Ramen
Step 1: Prepare the Ingredients
Start by slicing 2 cups of cremini mushrooms, mincing 3 cloves of garlic, and grating 1 tablespoon of fresh ginger. Also, chop a handful of spinach or bok choy and set it aside for garnish.
Step 2: Sauté the Aromatics and Mushrooms
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the garlic and ginger and sauté for about 1 minute until fragrant. Toss in the mushrooms and cook for 5 to 7 minutes until they are golden brown and tender.
Step 3: Add Broth and Coconut Milk
Pour in 2 cups of vegetable broth and 1 can of full-fat coconut milk. Stir in 1 tablespoon of soy sauce and bring the mixture to a simmer. Let it cook gently for 5 to 10 minutes to allow the flavors to meld.
Step 4: Cook the Noodles
Add 2 packs of ramen noodles (discarding any seasoning packets) directly into the broth. Cook for 3 to 4 minutes or until the noodles are tender. Stir occasionally to separate the noodles and coat them in the creamy broth.
Step 5: Garnish and Serve
Once the noodles are cooked, ladle the ramen into bowls. Top each with fresh spinach or bok choy, a sprinkle of red pepper flakes, and a dash of black pepper. Serve hot and enjoy immediately.
Recipe Variations and Possible Substitutions
For a nuttier undertone, you can use almond or oat milk in place of coconut milk, though it will be less rich. Shiitake or oyster mushrooms add unique depth if you want to swap or mix with cremini. If you like heat, toss in a spoonful of chili paste or a drizzle of sriracha.
Don’t have ramen noodles? Udon or soba noodles work just as well. Gluten-free ramen or rice noodles also make great substitutes if needed. For added protein, stir in cubed tofu or edamame during the last few minutes of cooking.
Serving and Pairing Suggestions
This creamy ramen is hearty enough to be a meal on its own, but pairing it with light sides adds a nice balance. I love serving it with a side of cucumber salad dressed in rice vinegar and sesame oil for a refreshing crunch. Pickled vegetables also offer a nice contrast to the richness of the broth. For a more filling dinner, try pairing it with crispy tofu bites or a light seaweed salad.
For drinks, consider a chilled green tea or even a light sake. If you’re into mocktails, a sparkling yuzu soda or lemon-ginger spritzer works wonderfully.
Storage and Reheating Tips
Leftovers? Absolutely. Store any uneaten ramen in an airtight container in the refrigerator for up to 3 days. The noodles will soak up more broth as they sit, so you might want to add a splash of broth or water when reheating.
To reheat, gently warm the ramen in a saucepan over medium heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each, until heated through.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can prepare the broth and mushrooms in advance. Store them separately from the noodles and greens, then combine and heat just before serving.
Is this recipe spicy?
Not inherently. The red pepper flakes add a mild kick, but you can leave them out or increase them to your liking.
Can I freeze this ramen?
It’s best enjoyed fresh, but you can freeze the broth and mushrooms. Don’t freeze the noodles, as they can become mushy upon reheating.
What kind of mushrooms are best?
Cremini are my go-to, but shiitake, oyster, or even portobello mushrooms work beautifully in this recipe.
How can I make this gluten-free?
Just use gluten-free tamari instead of soy sauce and swap in rice noodles or any gluten-free ramen noodles.
Related Recipe You’ll Like
If you loved this cozy bowl of Vegan Creamy Mushroom Ramen, I think you’ll really enjoy the Creamy Cottage Cheese Pasta Sauce Recipe for another comforting dinner idea. Want more roasted vegetable goodness? Check out my Roasted Zucchini and Squash Recipe for an easy and healthy side. And if you’re all about warm, saucy bowls, don’t miss the Creamy Cajun Shrimp Pasta — just swap the shrimp for tofu or mushrooms to keep it vegan.
Save and Share This Vegan Creamy Mushroom Ramen for Later
If this recipe made your day like it does mine, be sure to save it! Pin it on your favorite Pinterest board so you can find it fast on chilly nights. Share the love with friends and family on Instagram or Facebook — tag someone who needs a quick, delicious vegan dinner idea. Every share helps others discover this cozy favorite, and I’d love to see your own version too!
Vegan Creamy Mushroom Ramen
This Vegan Creamy Mushroom Ramen is a rich and savory bowl of comfort food, perfect for chilly evenings or when you need a quick, satisfying plant-based dinner. Loaded with umami-packed cremini mushrooms, silky coconut milk, and tender ramen noodles, this dish is both dairy-free and incredibly indulgent. Aromatic garlic, ginger, and soy sauce give it depth, while fresh greens and red pepper flakes bring freshness and a subtle kick. Whether you’re a long-time vegan or just dabbling in meatless meals, this cozy ramen recipe is an absolute must-try.
Ingredients
- 2 cups cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon soy sauce
- 2 packs of ramen noodles (seasoning discarded)
- 1 cup fresh spinach or bok choy, chopped
- Red pepper flakes, to taste
- Black pepper, to taste
Instructions
- Slice mushrooms, mince garlic, and grate fresh ginger. Chop spinach or bok choy and set aside.
- In a medium pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for about 1 minute until fragrant.
- Add mushrooms and cook for 5 to 7 minutes, until golden brown.
- Pour in vegetable broth and coconut milk. Stir in soy sauce and bring to a simmer. Let it cook for 5 to 10 minutes.
- Add ramen noodles to the broth and cook for 3 to 4 minutes until tender, stirring occasionally.
- Divide ramen into bowls. Top with fresh greens, red pepper flakes, and black pepper. Serve hot.
Notes
- Swap coconut milk with almond or oat milk for a lighter option.
- Add tofu or edamame for protein.
- Use tamari and gluten-free noodles for a gluten-free version.
- Customize with your favorite mushrooms like shiitake or oyster.
