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Bianca Marie San Luis

Easy, Savory, & Umami Mushroom Ramen Noodle Soup

This EASY & UMAMI Mushroom Ramen Noodle Soup is perfect for days when you just want a comforting embrace of coziness and warmth. This recipe uses a soup base made from plant-based ingredients like star anise seeds, dried seaweed (miyeok), and other seasonings that elevate its flavor.
Print Recipe
Cook Time 15 minutes
Servings: 1 person
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 180 g Ramen noodles
  • 1 & 1/2 cups Water
  • 50 g Bunashimeji mushrooms
  • 30 g Bok choy / Pak choi
  • Oil, for sautéing
  • 1 sprig Spring onion, for garnish
For the broth
  • 2 cloves Garlic
  • 1/2 White onion
  • 3 seeds Star anise
  • 1 oz Dried seaweed strips (miyeok)
  • 1 & 1/2 tbsp Vegetarian stir-fry sauce (I used the Lee Kum Kee brand)
  • 1/4 tsp Soy sauce
  • 1/2 tsp Sesame oil

Method
 

PREPARATION
  1. Boil the noodles for 3 minutes (may vary according to packaging instructions). Set aside in a bowl.
  2. Mince the garlic. Dice the white onion. Set aside.
  3. Chop 1 inch off the base of the bok choy. To blanch the bok choy, bring a pot of water to boil. Leave it in the boiling water for 30 seconds. Once it has softened a bit and has turned into a bright green color, remove it with a slotted spoon and submerge it into a bowl with ice and water for at least 1 minute then drain (this step helps preserve its bright color and texture). Drain excess water. Set aside.
  4. Slice off the base of the bunashimeji. Sauté with 1 tsp soy sauce and cook until soft and tender. Set aside.
  5. Slice off the roots at the base of the spring onion. Chop it into slanted pieces for garnishing.
COOKING PROCESS
  1. In a pot, sauté the onion, star anise seeds, and garlic with a little oil for a few minutes until aromatic.
  2. Add the dried seaweed, water, soy sauce, vegetarian stir-fry sauce, and sesame oil into the pot. This should be perfectly sweet and savory, but you may adjust the amount of stir-fry sauce according to your taste preference.
  3. Stir and let it simmer for 5 minutes. Remove the star anise seeds from the soup.
  4. Assemble the ingredients in a ramen bowl. Ladle the hot broth over the noodles and top with the bok choy and bunashimeji mushrooms. Garnish with spring onion. Enjoy!

Notes

SAVE this post for food inspo and FOLLOW @my.vegan.harvest on Instagram for more delicious recipes 💛
With love, Bianca