Vegan Ramen Bowls with Edamame and Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan ramen with mushrooms, edamame, and vegetables in a flavorful broth made from vegetable stock and aromatic seasonings. Ready in under 30 minutes with intense umami flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 oz ramen noodles
- 3 cloves garlic (smashed and minced (approx. 2 TBSP))
- 2 TBSP extra virgin olive oil or sesame oil
- 1/4 cup chopped green onion
- 1/4 cup chopped dried porcini mushrooms*
- 2.5 cups vegetable broth
- 1/2 cup filtered water
- 1 TBSP low sodium soy sauce
- 2 tsp Sriracha
- 4-8 oz baby portobello mushrooms (sliced)
- 1 cup shelled edamame
- 1-2 jalapeños (sliced (optional but delicious!))
- 1 large carrot (peeled)
- 1-2 tsp sesame seeds to garnish
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 20m
- Sodium
- 2210mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 822mg
- Calcium
- 88mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 2210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.