Whether you are vegan, vegetarian or not, these noodle bowls are flexible to suit your diet and are fantastic to make ahead and store for future eats!
Take it out, re-heat it, and add fresh or instant ramen noodles or any noodles of your choice, plus some of your favourite toppings and you’re set!
How does it taste?
The flavourful broth comes together by sautéing the meaty, earthy, rich taste of portobello mushrooms with spring onions combined with warming spices and aromatics and simmered in superior vegetable stock. Its taste is further boosted by a few squirts of Sriracha and a good measure of tomato paste giving the broth extra heat and richness it deserves.
Do you want it spicier? A bit sour? Want the hint of ginger to shine?
If you would ask me, I’d love to add more grated ginger and tomato paste to the broth to give it depth, and to seriously infuse it with a warming ginger kick and rich ‘tomato-ey’ taste! And if you want more heat, then just add extra squirts of Sriracha.
What toppings should you add?
Go ahead and add your favourite veggies. But if you want to know what other options are good then you can start with these:
kale (roughly chopped)
baby bok choy
zucchini (sliced or julienned)
carrots (grated or julienned)
firm tofu (baked or fresh)
Or you can opt for non-vegan dish and add cooked meat like chicken, beef, or pork mince, or boiled eggs.
What vegetable stock to use?
You will need a good amount of vegetable stock for this recipe. And you can either buy a low-sodium vegetable stock or make your own.
How To Store Your Soup Bowls
Any freezer-safe containers such as mason jars or small plastic bowls will work. Isn’t it glorious knowing you have these tasty broth bowls in the freezer and ready for you any time of the week? Now – that’s convenience and peace of mind.
How To Make Vegan Noodle Bowls
Vegan Noodle Bowls
- 2 tbsp sesame oil or avocado oil
- 150 grams small Portobello mushrooms* or Shitake mushrooms, chopped
- 6-7 scallions/spring onions/green onions, thinly sliced (light colored and green separated)
- 6 cloves garlic, smashed and minced
- 3-4 tsp ginger, minced or grated
- 8 cups low-sodium vegetable stock (homemade or store-bought)
- 4-5 tbsp tomato paste
- 3 tbsp Sriracha (adjust to preferred level of heat)
- 3-4 tbsp low-sodium soy sauce, or to taste
- salt to taste
- 280 grams uncooked ramen noodles (or any noodles of choice)
CHOICE OF TOPPINGS
- Scallions or spring onions, thinly sliced (green part)
- Kale, roughly chopped
- Baby bok choy, sliced in half
- Zucchini, spiralised or julienned
- Carrots, grated or julienned
- Roasted sesame seeds
- Firm tofu, baked
- Boiled eggs (for non-vegans)
- Heat oil in a large pot. Add the chopped mushrooms and the light colored part of the scallions/spring onions. Sautee until tender.
- Stir in garlic and ginger and cook until fragrant.
- Add vegetable stock, tomato paste, soy sauce, and Sriracha.
- Bring to a simmer, cover the pot and cook for 10 mins on medium-low heat.
- Meanwhile, boil your noodles and prepare your toppings. Or add your noodles directly in the broth and cook until tender (3-4 mins). Then put in your toppings towards the end of cooking. Taste and add more soy sauce or salt if necessary.
- To store for future use, transfer broth to individual freezer-safe containers and keep until ready to eat. Simply re-heat and add noodles and toppings of choice.