Vegan Ramen Bowls With Edamame And Mushrooms

Step 1

In a medium pot, bring water to a boil and cook ramen noodles per package instructions.

Step 2

Drain and rinse noodles with cool water and set aside.

Step 3

Bring the same pot (now empty) to medium-high heat with a TBSP of oil and sauté your garlic until fragrant and tender. Add half of your chopped green onion and all the chopped dried porcini mushrooms and cook for an additional minute.

Step 4

Add your broth, water, soy sauce, and Sriracha.

Step 5

Simmer, covered, on medium-low heat for 10 minutes.

Step 6

While the soup simmers, steam your edamame and prep your veggies.

Step 7

Feel free to add any extra veggies or toppings you'd like!

Step 8

Make your carrot ribbons by running a veggie peeler along your cleaned/peeled carrot lengthwise. I love the pop of color they give this broth bowl!

Step 9

At this point your broth should be fragrant and ready!

Step 10

Strain the broth through a mesh sieve/strainer and add back into the pot, removing the garlic bits to yield a clear broth.

Step 11

Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami.

Step 12

Add your sliced baby portobello (cremini) mushrooms to the broth to soften until tender.

Step 13

If you prefer any of the other veggies softened versus raw (carrots and jalapeños for instance) you can absolutely add them to the broth until tender as well! This soup is crazy easy to customize.

Step 14

Divide your ramen between to 2-4 bowls and pour the broth and mushrooms over each bowl.

Step 15

Top with all your veggies, green onion, and sesame seeds and dive in!