Nothin' beats a big ol' bowl of noodles — hence why ramen is beloved by so many. This easy ramen recipe features an umami vegan chicken broth that's infused with sesame oil and packed with gluten-free rice noodles, sweet bell peppers, carrots, and meaty Portobello mushrooms. Add a sprinkle of black sesame for a little extra flavor and to make it picture-perfect.

Sesame Portobello Ramen [Vegan, Gluten-Free]







  • 1 garlic clove
  • 1 slice of onion
  • A slice of red bell pepper
  • 3 baby carrots
  • 1/4 of a Portobello mushroom cap
  • Fresh ginger as desired
  • 1 tablespoon soy sauce or tamari, to make it gluten-free
  • 1 tablespoon agave nectar
  • 1 tablespoon sesame oil
  • Vegan chicken bouillon
  • 2 cups water
  • 3 ounces rice vermicelli
  • Greens of choice (kale, green onion, bok choy, etc...)
  • Salt
  • Rice vinegar (optional)


  1. Chop garlic, onion, bell pepper, carrots, green vegetables, and mushroom. Grate ginger finely.
  2. Sauté onion and garlic in oil with salt. Saute carrots with salt. Remove everything you just sauteed. Sauté green vegetables (unless it’s green onion). Add mushrooms and a sprinkle of soy sauce. Sauté until soft, then remove.
  3. Add cooked onions and garlic back to the pot. Add water, soy sauce, agave, ginger, a splash of rice vinegar, and bouillon. Once water heats up add noodles.
  4. Once noodles are cooked, transfer to a bowl with broth. Place vegetables around the pasta.

Nutritional Information

Total Calories: 327 | Total Carbs: 40 g | Total Fat: 16 g | Total Protein: 6 g | Total Sodium: 748 g | Total Sugar: 21 g Calculation used half a bouillon cube. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.