soy free ramen

This quick mushroom ramen recipe uses pantry ingredients to make an easy vegan soup that is also soy free.

Soy Free Mushroom Ramen

servings (about 8 ounces) ramen noodles

sesame oil

garlic cloves,

shallot,

oz fresh mushrooms, cremini

salt

coconut aminos

vegetable broth

tahini (sesame seed butter)

green onions, sliced

sriracha and sesame seeds

Cook ramen according to package directions, drain, and set aside. Meanwhile in a heavy, deep pot combine the sesame oil, garlic, and shallot over medium heat. Cook, stirring often, till softened - about 2 minutes. Add sliced mushrooms and 1/2 teaspoon kosher salt and cook till softened, another 3-4 minutes. Stir in coconut aminos. Pour in the vegetable broth and bring everything to a boil, then reduce heat to a simmer for about 5 minutes. Off the heat, stir in the tahini until mixed through and creamy. Taste and adjust any seasonings (add salt or some sriracha for spice).

Separate the noodles into two bowls and pour the mushroom broth over them. Top with sliced green onions and sriracha/sesame seeds as desired. See the post for more topping additions!

My family loves ramen and I have never been a huge fan of it. I decided to give this a try ( I AM a big fan of soup) and it is really yummy. I didn't like the noodles that I used so I will definitely  try this again with different noodles. My son said it was good too and he eats ramen a lot. My daughter doesn't like mushrooms so I made her the same recipe without them. Although she liked it,,  I  think the mushrooms give it that extra something,  umami flavor maybe?

Amazing! All the taste and depth of flavour of ramen but without the soy ???? I would recommend this to anyone, it's too delicious not to try!

Very tasty! My husband loves ramen dishes and he really enjoyed this one. It was also very easy to make. Thank you!

This was a great hit for my family! We loved everything about this recipe, especially how easy it was to make. For the vegetable broth I used the recipe for the vegetable stock from the book which is wonderful and easy as well!

This recipe is amazing!  I am gluten free but used Bgreen Millet &amp; Brown Rice Ramen I found on Amazon. Also purchased the coconut aminos and Blue Agave Sriracha on Amazon. We added organic chicken to round out the meal. A new favorite for our family!

So so so easy and absolutely delicious. We added salmon, matchstick carrots, spinach, green onion, jalapeño, &amp; sriracha. Hearty and perfect on a cold winter’s day!

Made this for dinner tonight and yet another fantastic recipe from the Dizzy Cook! I made the vegetable broth recipe (from the book) in my Instant Pot first, then made two batches of Ramen. One with dried shiitake mushrooms and shrimp for my husband and son; the other with fresh Cremini for me. It was tasty before the sriracha but adding it took it to the next level.

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Soy Free Mushroom Ramen

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The most viewed soy free ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Soy Free Mushroom Ramen

The most viewed soy free ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine