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: Wheat, Soy)
2 tablespoon
Hoisin Sauce
(Contains: Wheat, Soy)
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 Dec 2025- Flavor: Many loved the rich, savory broth; some found it too salty or sweet. Adjust seasoning to taste 🍲.
- Ease of prep: Quick and simple to make, though a few felt it took longer than expected.
- Suggestions: Consider adding extra veggies like carrots, bok choy, or spinach for more substance and nutrition.
- Portions: Some found it filling, while others wanted more noodles or protein; try adding tofu or a soft-boiled egg.
- Vegetables: Several wished for more variety beyond mushrooms; bell peppers or corn could be nice additions.
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