How long does ramen noodles with portobello mushrooms [vegan] take to prepare?

This pasta dish takes approximately 20-30 minutes from start to finish.

Can I use gluten-free pasta in ramen noodles with portobello mushrooms [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

Can I substitute the protein in ramen noodles with portobello mushrooms [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

What makes ramen noodles with portobello mushrooms [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does ramen noodles with portobello mushrooms [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Ramen Noodles With Portobello Mushrooms
[Vegan]

LP By: Laura Peill

Author Bio

An avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy... Read More

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Ramen Noodles With Portobello Mushrooms [Vegan]

120

Dairy Free

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.

Ingredients You Need for Ramen Noodles With Portobello Mushrooms [Vegan]

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

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How to Prepare Ramen Noodles With Portobello Mushrooms [Vegan]

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.
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.
Slice the broccoli, mushrooms, and bok choy.
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.
Meanwhile, cook the broccoli, noodles, and bok choy.
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.

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