Soy Free Mushroom Ramen

Why You’ll Love This Recipe

I love how this ramen is packed with flavor while staying soy-free, making it perfect if I want to avoid soy but still enjoy a rich noodle soup. The tahini makes the broth creamy and nutty, and the garlic and shallots give it a beautiful aroma. I also like how quick and simple it is to make—I can have a steaming hot bowl ready in less than 30 minutes.

Ingredients

2 servings (about 8oz) ramen noodles
1 tablespoon toasted sesame oil
4 garlic cloves, minced
1 shallot, peeled and chopped
12 oz fresh mushrooms, cremini or baby bellas recommended, sliced thin
1/2 teaspoon kosher salt
2 tablespoons coconut aminos
4 cups vegetable broth
1½ tablespoons tahini (sesame seed butter)
4 green onions, sliced
sriracha and sesame seeds for serving

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I cook the ramen noodles according to package instructions, then drain and set aside.
2. In a large pot, I heat the sesame oil over medium heat.
3. I add the garlic and shallot, cooking for 2–3 minutes until fragrant and softened.
4. I stir in the mushrooms and salt, letting them cook until they release their juices and start to brown, about 6–8 minutes.
5. I pour in the vegetable broth and coconut aminos, then bring everything to a simmer.
6. I whisk in the tahini until the broth becomes creamy and smooth.
7. I add the cooked noodles and let them warm through in the broth.
8. I ladle the ramen into bowls and top with green onions, sriracha, and sesame seeds before serving.

Servings and Timing

This recipe makes about 2 servings. It usually takes me 10 minutes to prep and 20 minutes to cook, so in 30 minutes I have a hot and satisfying bowl of ramen.

Variations

Sometimes I add bok choy, spinach, or kale for extra greens. If I want more protein, I top it with crispy tofu (soy-free versions exist) or roasted chickpeas. For a spicier version, I stir chili oil into the broth. I’ve also swapped cremini mushrooms with shiitake or oyster mushrooms for a different depth of flavor.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days. To reheat, I warm the broth gently on the stove and add fresh noodles, since cooked noodles can get mushy if stored too long in liquid. If I want to store it longer, I freeze just the broth and add noodles later.

FAQs

Can I use a different type of noodle?

Yes, I sometimes use rice noodles, soba noodles, or even zucchini noodles.

What can I substitute for tahini?

I like sunflower seed butter or cashew butter as alternatives.

Can I make this gluten-free?

Yes, I use gluten-free ramen or rice noodles.

Do I have to use coconut aminos?

Yes, since it’s soy-free, but if I’m not avoiding soy, I can use tamari or soy sauce.

What mushrooms taste best in this ramen?

I usually use cremini, but shiitake, oyster, or portobello work beautifully too.

Can I make the broth ahead of time?

Yes, I make the broth and store it in the fridge for up to 3 days, then cook fresh noodles before serving.

How can I make it spicier?

I add chili oil, sriracha, or fresh sliced chili peppers.

Can I add protein to this recipe?

Yes, I often top it with roasted chickpeas, seitan, or soy-free tofu alternatives.

What vegetables go well in this ramen?

I like bok choy, spinach, broccoli, or shredded carrots.

Can I blend the broth for a creamier texture?

Yes, I blend a portion of the broth with mushrooms and then return it to the pot for extra creaminess.

Conclusion

This Soy Free Mushroom Ramen is one of my favorite bowls of comfort food. I love how the creamy tahini broth, savory mushrooms, and chewy noodles come together in such a simple yet satisfying way. It’s quick, customizable, and the perfect cozy meal when I want something warm and nourishing without soy.

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