Spicy Shiitake Mushroom Plant-Based Ramen
Ramen is a traditional Japanese dish that translates from “pulled noodles”. Hearty noodles sit in a savory broth. The bowl is traditionally filled with vegetables, bean sprouts, and often meat or a boiled egg. The broth is usually made from pork or beef. It is full of rich, umami flavor that makes it perfect for a chilly night. So, to create a plant-based vegan version of this dish, I knew I had to bring big flavor.
Plant-Based Mushroom Dashi
The start of this plant-based Japanese ramen is dashi. Dashi is a flavorful broth using sea kelp. It can sometimes include bonito (dried tuna flakes), but my vegan version uses dried shiitake mushrooms. With other ingredients like ginger, miso, and red chili paste, you get bold flavors. Plus, the miso and mushrooms help bring out umami. Umami is that “hit you in the gut” richness that we associate with comfort food.
Building a Ramen Bowl with Black Chia Noodles
Once you have your mushroom dashi, you can build your plant-based bowl from there. These awesome black chia noodles from Perfect Earth create a fun backdrop. Adding colorful vegetables like bok choy, carrots, bell pepper, and corn creates a rainbow of nutrition in the bowl. Plus, they add interesting textures to the soup.
You can mix and match with your own favorite veggies, though. Add more mushrooms with fresh shiitakes or enoki. Add baby spinach or steamed chard. You can clean out the fridge and freezer with leftover steamed broccoli, shredded red cabbage, or frozen peas.
The beauty of ramen is its versatility. Have fun with the seasons and enjoying playing with a variety of ingredients. Even kids have fun choosing the colors that get to go in their Ramen bowl.
this Delicious, Plant-Based Ramen Recipe!
You’ll love this Spicy Shiitake Black Noodle Ramen. It is:
- Full of authentic Japanese flavor
- Spicy and Satisfying
- Has comforting umami
- Is great for a chilly night or when you’re feeling sick
- Is incredibly versatile
- Make-ahead friendly! Make the broth and cook the noodles and veggies ahead of time. Then assemble and reheat before enjoying!
Chef Katie’s Plant-Based Cooking Tips:
Black Noodles? The black noodles in this recipe are Perfect Earth black chia noodles. The noodles are made from chia seeds, which gives them healthy omega-3 fats. They are gluten-free and hold up well in stir-fry, pasta dishes, or this savory ramen. If you don’t have these, you can
Dried Mushroom Variety: Dried shiitake mushrooms have a rich, umami flavor, that is so satisfying for a plant-based diet. You can also use other dried mushrooms like oyster and porcini. For a true Ramen noodle bowl, serve this Dashi broth with brown rice noodles, shredded carrots, and bean sprouts
What is Kombu? Kombu is sea kelp. Like most sea vegetables, it is very high in Iodine. If you have a condition that requires attention to iodine, be mindful of using this ingredient. You can simply omit for this recipe.
More Plant-Based Protein? For more vegan protein, add in diced firm tofu, shelled edamame, or 1 can of adzuki beans. Add any of these at the same time you add the black beans.
White Miso vs. Brown Miso: White miso has the most mild flavor while darker red and brown miso will bring richer, assertive flavor. There is also red miso, which has a little more “funk”. Experiment with different flavors to find what you prefer.
Tamari vs. Soy Sauce: Tamari is the gluten-free version of soy sauce. Use it in this recipe to ensure a gluten-free recipe. If gluten isn’t a concern for you, you can use either tamari or soy sauce.
Watch this Farmer’s Market Video to Learn More:
Spicy Shiitake Black Chia Noodle Ramen
- Servings: 4
- Yield: 4 bowls
Spicy Shiitake Black Chia Noodle Ramen
For the Spicy Shiitake Broth:
- 1 ounce dried shiitake mushrooms (about 2 cups)
- 5 inches kombu seaweed wiped with a damp towel and torn into bite-sized pieces
- 2 tablespoons fresh ginger root minced
- 2 teaspoons Sriracha or red chili paste
- 2 teaspoons Miso paste
- 1 tablespoon tamari
- 6 cups water
For the Black Chia Noodle Bowl:
- 1 pkg Perfect Earth black chia noodles (7.9-ounce)
- 1 red bell pepper thinly sliced
- 4 scallions thinly sliced
- 1/2 cup frozen corn thawed
- 1/2 cup shredded carrots
- 2 baby bok choy quartered
- To make the Spicy Shiitake Mushroom Dashi: Combine the dried mushrooms, kombu, ginger, Sriracha, miso paste, tamari, and water in large pot. Cover and bring to a simmer. Simmer for 15 minutes.
- While the broth simmers, you can prepare your veggies. Slice the bell peppers and scallions. Quarter the baby bok choy.
- To finish the Spicy Japanese Shiitake Black Chia Noodle Ramen: After 15 minutes, remove the lid on the broth and increase the heat to a boil. Add the black chia noodles. After 2 minutes, add all of the vegetables. Keep boiling 3 minutes, until the bok choy is tender.
- Turn off the heat, taste to adjust seasoning. Serve noodles and veggies into bowls, ladle broth over, and enjoy!
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 1 g||5 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 433 mg||18 %|
|Potassium 459 mg||13 %|
|Total Carbohydrate 58 g||19 %|
|Dietary Fiber 5 g||20 %|
|Sugars 5 g|
|Protein 8 g||17 %|
|Vitamin A||92 %|
|Vitamin C||96 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- Perfect Earth Foods Rice Pasta – Black Rice – 6-Pack
- Hikari Organic Miso Paste, White, 17.6 oz
- Hikari Organic Miso Paste, Red, 17.6 oz
- Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag