The Spicy Spatula

Hey there, lovely vegan food lovers!

As the leaves start to turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to wrap you in cozy vibes. Today, I’m thrilled to share a recipe that’s a delightful mash-up of two dishes that blend both old and new favorites. This vegan soup recipe is a mash up of a creamy Asian style ramen soup and the tangy, hearty flavors of a new Romanian favorite, vegan ciorba de burta.

This creamy vegan mushroom ramen is loaded with veggies and perfect for those chilly fall days! It’s hearty and tasty and easy to make again and again with different cuisines.

As soon as the temperature is even a little bit chilly, I love to start adding soups and stews to the menu. They keep you warm, they make you feel cozy and most of all, they are great big pot vegan meals so you can knock out two meals with one pot.

Do you have a go-to soup dish when the cold weather hits?

Kitchen Tools:

*Stock pot
*Cutting board
*Long handled spoon
*Ladle
*Kitchen knife

What You’ll Need

Before we dive into the cooking, let’s gather our ingredients. Prep work makes the dream work! Here’s what you’ll need for this comforting bowl of goodness:

*Oyster mushrooms 
*Waste-free broth
*Ramen style noodles
*Onion
*Carrots
*Oat/Coconut cream
*Garlic
*Ginger
*Green chili pepper (any color will do)
*Lime juice or apple cider vinegar
*Miso paste

Let’s Get Cooking!

Sauté the Aromatics: In a large pot, heat the pot over medium heat, add water or broth if you’re looking for an oil free vegan recipe, otherwise use oil. Add the onion, garlic and ginger, sautéing for about 1 minute until fragrant. Add in chili pepper and stir for another minute.

Cook the Mushrooms: Toss in your mixed mushrooms and sauté until they’re golden brown and tender—about 5-7 minutes. This step really brings out their rich umami flavor. I like to bake them in the oven for 10 to 15 minutes and then add them near the end, but this is the “right” way.

Create the Broth: Pour in the waste-free broth and oat/coconut milk, stirring well to combine. Bring this luscious mixture to a boil and reduce to a gentle simmer.

Add Miso Magic: In a small bowl, mix the miso paste with a few spoonfuls of hot broth until it’s smooth. Then stir it back into the pot. This adds that creamy depth reminiscent of traditional ciorba de burta while keeping it vegan!

Noodle Time: Cook according to package instructions—usually about 3-4 minutes. If you’re using fresh noodles, they might take even less time. Add them to the bowl first.

Finish with Lime or Vinegar: Squeeze in the juice of one lime for that zesty kick that brightens up all those rich flavors.

Serve It Up: Ladle your creamy vegan mushroom broth over the ramen and garnish with fresh greens and/or sliced scallions.

Tips for Success

• Mix Up Your Mushrooms: Feel free to use a variety of mushrooms for different flavors and textures! Shiitake adds an earthy depth, while cremini brings a nice bite. Oyster mushrooms are my default b/c they are readily available here in Romania.
• Customize Your Veggies: This recipe is super versatile! Swap in any seasonal veggies you have on hand—zucchini, snap peas, or even pumpkin would work beautifully.
• Make It Spicy: If you like a little heat, add some chili flakes or sriracha when serving.

This creamy vegan mushroom ramen is not just a meal; it’s a warm hug in a bowl! The fusion of flavors from both cultures creates something truly special that’s perfect for fall gatherings or cozy nights in. So grab your chopsticks and dig in—you won’t regret it! Happy cooking! 🍜✨

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