Vegan Mushroom & Soy Ramen
with Crispy Fried Onions
- Wheat
- Soy
Our chefs are obsessed with ramen—and no, we don’t mean the instant variety. We’re talking about that soul-stirring combination of rich miso broth, ginger-soy mushrooms, and a tangle of chewy noodles. For this veggie-centric version, each bowl is topped with crispy fried onions, scallion greens, and as much (or little!) Sriracha as your heart desires.
Ingredients
1 clove
Garlic
2 unit
Scallions
1 thumb
Ginger
8 ounce
Button Mushrooms
1 teaspoon
Sriracha
2 unit
Veggie Pho Stock Concentrate
4.5 ounce
Ramen Noodles
(Contains: Wheat)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!)
• Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil.
• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and half the garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.
• Stir 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrates, and veggie pho stock concentrates into pot with aromatics. Bring to a boil, then cover and reduce heat to low. TIP: Taste broth and season with salt if desired. • Simmer, covered, until ready to serve.
• While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add soy sauce; stir to coat.
• Divide noodles between large soup bowls. Pour broth over noodles. Top each bowl with mushroom mixture and any remaining sauce from pan. • Sprinkle with scallion greens and drizzle with Sriracha to taste. Garnish with a few crispy onions and serve. TIP: Don’t add all the crispy onions just yet! Add more as you eat to keep them crispy.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the rich, flavorful broth; some found it too salty or gingery, while others craved more depth.
- Ease of prep: Quick and simple to make, though a few found juggling multiple pots challenging.
- Suggestions: Consider adding tofu, egg, or extra veggies like bok choy for more substance and nutrition 🍲.
- Portions: Some felt it wasn't filling enough as-is; others appreciated the generous serving size.
- Customization: Try adjusting ginger and salt to taste; many enjoyed adding their own protein or vegetables.
Reviews from our home cooks
This Vegan Soy Ramen was so yummy! We added corn, bok choy, spicy chili oil and boiled egg to add to the fun. We love ramen and making it at home is always a better time. The instructions say to make the noodles first but I would advise against it. The noodles all stuck together and got mushy by the time the broth was ready.
Other than it being WAAAYYY too salty, I liked the recipe, particularly the ginger. The crispy fried onions were also a lovely garnish. I would skip adding the soy sauce to the mushrooms, or reduce the amount AND use reduced-sodium soy sauce. After a few bites, it became almost inedible from the amount of sodium. I did not add any additional salt at any of the steps, so the salt is entirely from the ingredients provided alone. I love salty things but this was way too much.
The ramen noodles and broth of this were incredible. And the soy glazed mushrooms were really nice. But if I were to make this again, I would either look to add one of the proteins, or I might add some additional ingredients to the soup. It was delicious - but it was not satisfying.
This was pretty good, and super simple to make! However, the crispy fried onions really just don't make sense with this at all I think. I appreciate that the recipe includes a tip to add them as you eat, but even before they get soggy they just don't really add anything to the meal at all. I'd just toss them next time I get this. A much better ingredient to add (in my opinion) would be bok choy, to cook with the mushrooms. Would elevate this a ton!
Very good ramen. Using Rice noodles instead of wheat would compliment the pho extract and make the noodles more toothsome (better, in this instance). Doing this and supplanting the onions with an actual onion you crisp up (and providing tamari instead of soy sauce) would remove the gluten. Thoroughly delicious.
I liked this quite a bit! I did not like/use the fried unions and would have preferred regular asian crips/noodles to them. The portion size was good though, but I used extra mushrooms and felt this meal needed it, being that there was not much else in it. The instructions were also confusing and created more steps than were necessary. I just cooked the mushrooms first, then added each ingredient into the same pot with them. I probably could have even added the noodles in too without cooking them separately. But you did not need to do the mushrooms separately from the scallions, etc.
One of my favorite Hello Fresh meals. I use my own foraged mushrooms and my own ramen millet noodles. Increased flavor and nutrition. Your noodles often come after expiration date and button mushrooms are not the most flavorful. Recipe is delicious.
When I saw the ingredients all spread out. I was like ???? But this was so yummy. I was hot and tired, so I added all the veggies and seasonings to the broth - I did not use the soy sauce because I thought it would be too salty. Poured the broth and veggies over the noodles, put the fried onions on top and I was so tickled. It was really good! Looking forward to having the second serving tomorrow. Would order again
Delicious. Perfect portion sizes, came with lots of delicious mushrooms. The only downside is the crispy fried onions on top feel like an after thought and they were not necessary. Maybe some carrots or daikon instead.
This is one of my all-time favorite recipes ever. Whenever they have this available, I get it. It is wonderful. Of course I do add chicken on occasion.... I'm a meat eater at heart but I love me some mushroom infested Ramen noodles.
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