This vegan fusion soup recipe takes a simple bowl of ramen style noodles and piles it high with roasted balsamic soy mushrooms, crispy onions and peppers, a tahini drizzle and fresh cilantro (coriander). You’ll love all the layers of flavor and the way the soup changes as you eat it!
So, this is a fun one! We make noodles, we roast veggies, we put it all together and load it with toppings. It is perfect for ramen lovers who just want to change it up a little bit.
The broth takes on the flavors from those balsamic soy mushrooms, and some creaminess from the tahini as it mixes in, so the soup slowly changes you work your way through the bowl. I saw the idea somewhere of adding tahini to ramen broth to make it creamy, and it is a genius idea, but I thought drizzling it over the top would be even better. Just a little more variety in the bowl.
There is of course a lot more you can do this with this recipe, so much you could add to it to make it your own. Consider this a starting point!
- The noodles can be ramen, soba, rice or egg (if you don’t need the soup to be vegan), whatever works!
- Mushrooms! I like to use large mushrooms like portobellos, and slice them up.
- We also add a red pepper to the roasting tray. The slices get nice and sweet and kind of melt in the mouth.
- We add onions too, which get verrrry well done to the point that some of them are quite crispy. LOVE IT. I used red onion but white or brown is fine too.
- The veggies are roasted in a marinade of oil, balsamic vinegar, soy sauce and either maple or golden syrup. I used golden syrup here because it’s a lot cheaper and for this recipe it works well.
- The tahini drizzle is made by mixing a little tahini with toasted sesame oil and some maple or golden syrup.
- Our broth is just going to be made of vegetable stock which simmers with some garlic, ginger and soy sauce. Easy and very basic. You can certainly add to this but I see no need with everything else going on.
- I like to top this with fresh coriander and chili slices.
Some other ideas:
- Adding spinach to the broth just before serving is a great way to pack some greens in. For me the bowl felt a little too “busy” with the leaves, but it’s worth trying if you really want to up your greens.
- Similarly, some stir fried kale would make a fantastic topping if you’re OK with the extra step.
- The tahini could be replaced with a satay sauce which would take it in a whole new direction!
There are a few different components to this recipe, so time can run away with itself if you’re not careful. If you’re trying to make this with time pressures, these are the important things to note:
- Get the veggies roasting before doing anything else. While they’re in the oven you can prepare the rest.
- The next thing to do is prepare the broth but there’s no need to keep it simmering. You’ll bring it to a boil and then take it off the heat until we’re ready to cook the noodles. The flavors will still develop, but you don’t need to keep an eye on it.
- Next you’ll get the tahini drizzle, chopped cilantro (coriander) and chilis prepared in pinch pots or ramekins and put them on the table for self serving.
- Then you just cook the ramen, put it in bowls, top with the veggies and bring it to the table where the toppings are all ready to go.
More Vegan Mushroom Recipes
Roasted Mushroom Noodle Soup
- 2 portions of noodles
- 2 tsp ginger
- 2 cloves garlic, minced
- 3.5 cups (830 ml) vegetable stock
- 2 tsp soy sauce
- fresh cilantro (coriander), chopped
- ½ red chili, sliced
- 1 tsp toasted sesame oil
- 9 oz (250 g) portobello mushrooms, sliced
- 1 red bell pepper, sliced
- 1 large (or 2 small) red onion, sliced
- 4 Tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp soy sauce
- 2 tsp balsamic vinegar
- 2 tsp maple or golden syrup
- salt and pepper to taste
- 2 Tbsp Tahini
- ½ tsp Toasted sesame oil
- ¼ tsp maple or golden syrup
- Preheat the oven to 200C / 390F
- Prep your vegetables. Add the sliced mushrooms, onions and peppers into a bowl. In a separate small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, soy sauce and garlic. Pour it over the vegetables and mix to make sure they are all coated.2 tsp soy sauce, 9 oz portobello mushrooms, 1 red bell pepper, 1 large (or 2 small) red onion, 4 Tbsp olive oil, 2 tsp balsamic vinegar, 2 tsp maple or golden syrup, 2 cloves garlic
- Scatter over a baking tray and add lots of salt and pepper. Place in the oven for 25 minutes.salt and pepper to taste
- Next, prepare the broth. Add the vegetable stock, soy sauce, garlic and ginger to a saucepan. Bring to a boil then turn off the heat and leave to sit, covered, while you prep the toppings.3.5 cups vegetable stock, 2 cloves garlic, 2 tsp soy sauce, 2 tsp ginger
- Make the tahini drizzle. Whisk together the tahini, toasted sesame oil and maple syrup in a small bowl. If your tahini is thick, you may want to add some warm water to thin it out and make the texture pourable.2 Tbsp Tahini, 1/4 tsp maple or golden syrup, 1/2 tsp Toasted sesame oil
- Get the cilantro (coriander) and chili chopped and ready to go in small bowls.fresh cilantro (coriander), 1/2 red chili
- Keep an eye on the vegetables and when they're very nearly done (I like them to be quite charred) you can proceed with cooking the noodles.
- Reheat the broth and add the noodles directly to the broth. Cook for a few minutes until they're soft. Add the toasted sesame oil in and remove from the heat.2 portions of noodles, 1 tsp toasted sesame oil
- Now dish up! Add the noodles and broth to the bowls, top with the mushrooms, onions and pepper, and then add the tahini drizzle, cilantro and chili to taste.