This ramen noodle soup is super comforting. It's loaded with veggies, crispy tofu, and a deliciously savory broth. Top it with greens, herbs, and sesame seeds for some added flavor and texture.

Ramen Noodles With Portobello Mushrooms [Vegan]




Cooking Time




For the Broth:

  • 8 1/2 cups water
  • 4 tablespoons tamari
  • 1 tablespoon tamarind paste
  • 2 teaspoons smoked paprika
  • 5 Cremini mushrooms, roughly chopped
  • 1 nori sheet
  • 1 small chili
  • Salt, to taste

For the Tofu:

  • 10-15 tofu cubes
  • Salt

For the Mushrooms:

  • 2 Portobello mushrooms, sliced into 1-centimeter thick pieces
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tamari
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt

For the Assembly:

  • 1 cup broccoli, steamed
  • 1 cup bok choy, steamed
  • 2 servings of buckwheat noodles or zucchini noodles
  • Cilantro and sesame seeds, for topping


  1. Begin by making the broth. Add all the ingredients to a large pot, bring to a boil and then reduce heat to a simmer. Cover and let simmer for several hours and taste to season with salt as necessary.
  2. To make the ramen soup, slice the tofu into cubes and press between paper towel to dry. Toss in salt and then place in the oven at 375°F for 30-45 minutes, or until crispy.
  3. Slice the broccoli, mushrooms, and bok choy.
  4. Prepare the mushrooms by sautéeing in a pan with the water, vinegar, tamari, and salt. Add caraway just as mushrooms are tender. Once cooked, remove from the heat and set aside.
  5. Meanwhile, cook the broccoli, noodles, and bok choy.
  6. When all the elements are ready, pour the broth into a bowl and then add the noodles, broccoli, mushrooms, bok choy, and tofu. Top with cilantro and sesame seeds and serve.