This portobello mushroom ramen recipe was created when I realized I needed a quick go-to meal that’s still healthy and delicious. We all live busy lives and it can be easy to stop prioritizing what you eat, which is why it’s always handy to have a few backup recipes that you can easily put together… get ready to add this portobello mushroom ramen recipe to your portfolio!
This vegan portobello mushroom ramen recipe makes a priority of three essential points: simple, vegan and delicious. To make sure you’ll be able to create an equally delicious meal without any hassle there are alternative ingredients featured throughout the step-by-step guide.
I personally love Asian food and cook it often, so much depth of flavor can be added which brings excitement to your usual diet. Some people might be intimidated by unknown ingredients or steps within Asian cooking, so I have focused this vegan ramen recipe to provide a simple introduction into creating homemade portobello mushroom ramen effortlessly, in less than 30 minutes.
what is ramen?
Ramen is an Asian noodle soup which includes a form of noodle, a flavored broth and a selection of toppings. The broth of ramen is usually flavored with soy or miso and every ramen shop in Japan has a unique recipe for creating their version of the best ramen. The broth, noodles and toppings differ throughout the world and it is possible to create ramen using any of your favorite ingredients. Most commonly ramen features chicken, pork or eggs as their protein but this vegan ramen recipe uses portobello mushrooms and tofu to provide nutrition, texture and deliciousness.
In my grocery store portobello mushrooms are the most common type of mushroom, so I often use these mushrooms as a vegan meat substitute.
types of tofu
The type of tofu depends on the water content of the tofu, the higher the water content the softer the tofu is.
Silken – creamy and silky which crumbles very easily. Best for sauces and desserts.
Soft – still crumbly but able to soak up the flavors within a dish. Best for noodle soups or scrambled tofu.
Sprouted – the same texture as firm tofu however sprouted soybeans are easier to digest than the cooked soybeans which regular tofu is made of. Sprouted tofu also has more protein and calcium than regular tofu.
Firm – easy to cut with a firm texture, the most common tofu and can be pressed when cooking without falling apart. Best for stir-fries and deep frying.
Extra-firm – very easy to manage and cook, this tofu will develop the best crust when frying but does not absorb the flavours within dishes as well as a softer tofu. Best for pan-fry, stir-fry and deep-fry.
how to make portobello mushroom ramen
Step 1: Place a medium saucepan on a high heat and add the water and soy sauce. Bring the liquid to a boil, this will act as the base of your ramen.
Step 2: On a chopping board slice the portobello mushrooms into 4 wedges. Then place a medium frying pan on a high heat and color the mushrooms on both sides. For this recipe I decided to use the affordable and flavorful portobello mushroom, to take this dish to the next level you can use a range of mushrooms to add even more flavor. Shiitake, alba clamshell, brown clamshell or maitake frondosa mushrooms would provide an authentic Asian component within the dish. Easily substitute alternative mushrooms following the recipe below or as per your taste.
Step 3: Tip the mushrooms into the saucepan with soy and water, this will infuse the flavour further as you prepare the other ingredients.
Step 4: Into the same medium frying pan add the onion and garlic, lightly sweat for 5 minutes until softened and fragrant.
Step 5: Chop the tofu into cubes on the chopping board then add to the frying pan. Fry the tofu until golden then add this ingredient to the saucepan. There are many forms of tofu as I have mentioned above, for this vegan ramen recipe I opted for sprouted tofu which needs to be patted dry before frying, to remove excess moisture. This process ensures the tofu will become crispy when frying and not soggy. If you choose to use extra-firm tofu then you will not need to dry the tofu as it is already quite dry but I would suggest this top tip for any of the other tofu varieties. If tofu is unavailable then substitute to a selection of veggies such as broccoli or cabbage, they won’t supply as much protein but will have plenty of flavor and pair well with the vegan ramen recipe.
Step 6: Next add the chopped kale which will cook in the boiling broth. If you’re not the biggest fan of kale and would like an alternative for your vegan ramen recipe then I would definitely suggest bok choy! Bok choy can be found in most supermarkets and although more expensive than kale it is far more delicious whilst being crunchy, light and nutritious. For other more affordable alternatives swap out the kale for spinach or chard using the same quantities.
Step 7: Then add the udon noodles, boil in the vegan ramen broth for 4 minutes. The noodles should be just tender as they will keep cooking whilst you eat the ramen noodle soup. Udon are my noodle of choice for this dish as they are thick and juicy but feel free to use whichever is your favorite, such as soba noodles, egg noodles or rice noodles.
Step 8: Serve the mushroom ramen hot and garnish sprinkled with finely sliced spring onions, if you like some heat to your dishes then also top with fresh chilli or add extra crunch with a handful of bean sprouts.
I hope you enjoyed the vegan portobello mushroom ramen recipe. Leave your beautiful photos in the comments below!
Portobello Mushroom Ramen - Less than 30 minutes
- Medium saucepan
- Chopping board
- Medium frying pan
- 1/3 cup soy sauce
- 500 ml water
- 150 grams portobello mushroom
- 1/2 onion finely sliced
- 3 cloves garlic minced
- 200 grams tofu
- handful kale or bok choy
- 150 grams udon noodles
- 2 spring onion
- Place a medium saucepan on a high heat and add the water and soy sauce, bring the liquid to a boil.
- On a chopping board slice the mushrooms into 4 wedges. Then place a medium frying on a high heat and colour the mushrooms on both sides.
- Tip the portobello mushrooms into the saucepan with soy and water.
- In the same frying pan add the onion and garlic, lightly sweat for 5 minutes until softened. Once cooked add the onion and garlic to the broth.
- Onto the chopping board chop the tofu into cubes then add to the frying pan. Fry the tofu until golden then add this ingredient to the saucepan along with the chopped kale or alternative.
- Next add the udon noodles, boil in the broth for 4 minutes.
- Serve the vegan mushroom ramen hot and garnish with spring onions.