Mushroom Tom Yum Ramen is a crossover between Thai and Japanese. The broth is warm, tangy, savory, and aromatic from vegan tom yum paste and mushrooms, yet it's healthy and light with no added oil!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Vegan, Thai Inspired, Southeast Asian Inspired
Servings: 2
Author: Plant-Based Matters
Ingredients
8ozcremini mushroomsthinly sliced
2tbspwater(to cook cremini mushrooms)
4cupsvegetable broth
4tbspvegan tom yum paste
1tspsalt(adjust to taste)
1tbspfreshly squeezed lime juice
2servings (about 8-9 oz)ramen noodles of your choice
Fresh Toppings
4ozbean sprouts
1/2cupchopped cilantro
1/3cupthinly sliced red onion
A couple of lime wedges
Instructions
Start boiling water in a large pot for cooking ramen noodles.
Meanwhile, prepare the broth. Heat up a medium pot at medium heat. Add cremini mushrooms with water. Cook for 5-6 minutes until the mushrooms are browned and shrunk down.
Add tom yum paste and vegetable broth. Mix well until the tom yum paste is dissolved. Bring it to gentle boil then reduce the heat to medium low. Season with salt and add lime juice. Continue to simmer for a couple of minutes until noodles are done.
Start cooking ramen noodles for 3-4 minutes (or follow the instruction on the package.) Drain well.
To serve, pour the broth in a serving bowl then transfer the drained cooked noodle to the bowl. Serve with a plate of fresh toppings: bean sprouts, cilantro, red onion, and lime wedges.
Notes
Check the label for “vegan” tom yum paste.
Feel free to add some proteins such as oven baked tofu or grilled tofu.