2cups(200g) mushroomsroughly chopped. I used shiitake and chestnut mushrooms
1 ½tablespoonssoy sauce
4oz(115g) ramen noodlescheck it’s vegan, some brands are also available gluten-free
For the soup base
2teaspoonssweet chilli dipping sauce
1teaspoonsoy sauce
1teaspoonvinegarwhite, malt or apple cider
Pinchof sugar
2cup500ml mushroom stock or vegetable stock/broth
Toppings (optional)
Handful of coriander leaves
Handful of spinach or pak choisliced
Sliced red chilli
Chopped scallionsspring onions
White or black sesame seeds
Instructions
Heat the oil in a wok (or frying pan) over a high heat, add the mushrooms and stir fry for 2 minutes.
Stir in the soy sauce and cook for a further 2 minutes, stirring often.
Meanwhile, cook the ramen noodles according to package instructions (this is usually to boil for 5 minutes).
For the ramen broth, heat the sweet chilli, soy sauce, vinegar and sugar in a pot over a low heat.
Stir and heat until it starts to bubble and the sugar dissolves. Stir in the stock/broth and bring it just to the boil. Remove from the heat.
Divide the noodles between two bowls, then half the stock and half the mushrooms (plus any liquid in the pan) to each bowl. Top with desired garnishes.
Video
Notes
Make sure you use veggie or mushroom stock as the base of the broth. Using only water will not make the broth flavorful enough.
Sugar is optional but adds a layer of flavor that pairs well with the flavors of the broth.
Make sure you check your labels when choosing your ramen to make sure that it’s 100% vegan.
Variations
Use whole-wheat vegan ramen noodles for more fiber and healthy grains.
Feel free to use your favorite hot sauce in the broth such as Frank’s Red Hot or Sriracha sauce.
For additional vegan protein, stir in some cubed extra firm tofu or a can of chickpeas.
Blend in some peanut butter for a vegan version of the popular peanut butter ramen dish.
Add in your favorite vegetables such as butternut squash, beets, zucchini or bell peppers and onions.