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Mushroom Ramen Bowl

A quick vegetarian ramen featuring mixed mushrooms, fresh vegetables, and noodles in a savory broth. Perfect for cozy dinner.

Ingredients

Scale
  • 4 oz portobello mushrooms, sliced.
  • 4 oz mixed gourmet mushrooms.
  • 2 carrots.
  • 2 garlic cloves.
  • 1 jalapeño.
  • 2–3 green onions.
  • 2–3 cups bok choy, sliced.
  • 2 teaspoons avocado oil.
  • 1 teaspoon sesame oil.
  • 4 cups vegetable broth, low-sodium.
  • 1 tablespoon Sriracha.
  • 2 tablespoons soy sauce, low-sodium.
  • 4 oz ramen noodles, uncooked.

Instructions

  1. Julienne carrots. Slice jalapeño thin. Slice garlic. Separate white/green parts of onions and bok choy.
  2. Heat 1 tsp avocado oil. Sauté portobellos until golden. Set aside.
  3. Heat remaining oils. Add mixed mushrooms, jalapeño, garlic. Add white parts of bok choy and onion. Cook 4 minutes.
  4. Add broth, soy sauce, Sriracha. Bring to boil. Add noodles, cook 3-4 minutes. Add bok choy greens. Add carrots last minute.
  5. Top with green onions. Add reserved mushrooms. Adjust seasoning.

Notes

Customizable spice level.
Can prep veggies ahead.
Use any mushroom mix.
Great for meal prep.
Ready in 34 minutes.
Vegetarian friendly.

  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Fat: 8 g
  • Carbohydrates: 65 g
  • Protein: 14 g