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Spicy ramen soup Recipe with mushrooms

A vegan ramen soup brimming with mushrooms, noodles, chili heat, and broth for bold flavor and cozy satisfaction.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • Ramen noodles: 8 oz dry or fresh
  • Shiitake mushrooms: 2 cups sliced
  • Garlic: 5 cloves minced
  • Ginger: 1 tbsp grated
  • Onion: 1 medium diced
  • Chili paste: 2 tbsp
  • Soy sauce: 3 tbsp
  • Vegetable broth: 6 cups
  • Sesame oil: 1 tbsp
  • Lime juice: 1 tbsp
  • Green onions: 1/4 cup chopped
  • Fresh cilantro: 1/4 cup chopped
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp

Method
 

  1. Heat sesame oil in pot over medium heat.
  2. Add onion, garlic, and ginger, sauté 3 minutes.
  3. Stir in mushrooms, cook 4 minutes until softened.
  4. Mix in chili paste and soy sauce, cook 2 minutes.
  5. Pour in vegetable broth, bring to a boil.
  6. Add noodles, simmer 5–7 minutes until tender.
  7. Stir in lime juice, season with salt and pepper.
  8. Garnish with cilantro and green onions. Serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 270
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 46g
  • Fiber: 5g
  • Protein: 8g

Vitamins and Minerals (per serving)

  • Vitamin C: 20%
  • Iron: 14%
  • Folate: 16%
  • Potassium: 18%
  • Magnesium: 12%

Additional Notes/Tips

  • Add extra chili paste if you enjoy fire-breathing dragon energy.
  • Swap ramen with soba noodles for extra nuttiness.
  • A drizzle of coconut milk creates a creamier finish.