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Savory Mushroom and Vegetable Ramen Soup [Vegan]

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This savory noodle soup is chock-full of fresh vegetables and mushrooms, with no short supply of noodles. This ten-minute meal is exactly what you need on chilly days! It can be made spicy to your liking, or seasoned with tamari for some extra umami flavor.

Savory Mushroom and Vegetable Ramen Soup [Vegan]




  • 6 ounces ramen noodles
  • 4 cups mushroom broth, vegetable broth, or water
  • 1 cup broccoli
  • 1 cup shiitake mushrooms
  • 1/2 cup beech mushrooms
  • 1 cup baby kale
  • 1/4 cup grated rainbow carrots
  • 2 cloves of garlic, diced
  • 1 small shallot, diced
  • Juice from 1 lime
  • Olive oil
  • Salt, to taste
  • Red chili flakes (optional)


  1. Steam the broccoli over boiling water and heat a large pan over medium-low heat and add some olive oil.
  2. Add two diced cloves of garlic and one small shallot to the pan, let them simmer for a bit until they start to become translucent, and then add chopped shiitake and beech mushrooms.
  3. Let the mushrooms, garlic and shallot cook together for a few minutes, then add a splash of tamari sauce and the baby kale, and let that cook until the kale starts to wilt (1-2 minutes).
  4. By then the broccoli should be tender, so remove it from the burner and set aside.
  5. In a pot, bring 4 cups of broth to a boil, and add the ramen noodles. They will slowly start to separate, and you can pull them apart with a fork to help them cook faster.
  6. When the noodles are cooked, add the broth and noodles to a bowl with the mushrooms, kale, and broccoli.
  7. Grate some rainbow carrots on top, red chili flakes, a blend of organic seaweed flakes, a pinch of salt, and the juice from 1 lime.

Nutritional Information

Per Serving: Calories: 336 | Carbs: 72 g | Fat: 0 g | Protein: 18 g | Sodium: 2291 mg | Sugar: 15 g




Easy-to-follow recipes for beginners in the kitchen using creative flavors and healthy ingredients. Molly Ashworth is the plant-based food blogger behind Apollo & Luna. She strives to create easy to follow recipes for beginners in the kitchen and those transitioning to a plant-based diet. She believes that food is medicine for the body, and wants to help others feel their best. She's a mother of two, and when she isn't creating recipes for the blog, works full-time as the General Manager of an organic grocery store.



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61 comments on “Savory Mushroom and Vegetable Ramen Soup [Vegan]”

Click to add comment
Beatriz Gonzalez
2 Years Ago

Que Rica comida

Libby Meier
2 Years Ago

Jin Yoon but minus ramen cos vomit

Jessica Huntington-Hansen
2 Years Ago

Janessa Anne

Debbie Royer-Wood
2 Years Ago

I have read articles stating that regular store bought ramen noodles are coated with wax so that they will not stick together while cooking. The article went on to say that it takes your body a whole week to break all that down from just one serving of said ramen noodles... Probably can get some healthier ones at your local whole foods store...don't expect an answer from this page. Even though I save many of the recipes posted on this site, they never and I mean NEVER answer any messages or inquires regarding anything they post....

Molly Ashworth
17 Jan 2016

http://apolloandluna.com/2015/12/22/vegan-mushroom-ramen-soup/ That's the link to my original recipe/blog post that gives you a link to the organic, vegan & gluten-free ramen noodles that I used ✌

Debie Bechtold
24 Sep 2016

Costco sells an organic whole wheat ramen noodle

Marie A Ybarra
2 Years Ago


Hadya Haydar
2 Years Ago

Nana Paddle, make me sooooome!

Maria J. Morales
2 Years Ago

Josh Alva

Priyanka Nagy
2 Years Ago

Jacque Bennett
2 Years Ago


Ash McCammon
2 Years Ago

Ida Khou


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