LIONS MANE RAMEN
This Lions Mane Ramen is a cozy, crave-worthy bowl loaded with umami-rich mushrooms, crisp-tender veggies, and slurpable noodles in a flavorful broth. It’s a simple, satisfying plant-based meal that feels like takeout – but better!
DELICATELY MEATY MUSHROOMS
Sautéed until golden brown, Lions Mane mushrooms develop a rich, meaty flavor with subtle seafood-like undertones, often compared to crab or lobster but with a plant-based twist.
TENDER VEGGIES & SLURPABLE NOODLES
The tender, sautéed veggies bring a fresh, vibrant crunch that balances the richness of the broth. Paired with perfectly cooked, slurpable ramen noodles, each bite delivers comfort, texture, and satisfying flavor in every spoonful.
SIMPLE STEPS TO MAKE THIS LIONS MANE RAMEN
Clean & Tear Apart Lions Mane Mushroom
Sauté Mushrooms Until Golden Brown
Sauté Veggies Until Crisp Tender
Prepare Ramen With Vegan Bullion - Toss Spice Packet
STEP 1 – PREPARE MUSHROOMS:
Gently clean and tear Lions Mane mushrooms into bite-sized pieces.
Sauté in olive oil over medium-high heat until golden brown on both sides (about 4–6 minutes). Sprinkle with garlic powder, Italian Seasoning, and Nature’s Seasons (Salt & Pepper seasoning) to taste.
Remove from pan and set aside.
STEP 2 – PREPARE VEGGIES:
Dice zucchini, cut broccoli, and prep any other favorite veggies (choose three).
Sauté in olive oil until crisp-tender, cooking separately or together as preferred. Sprinkling with Nature’s Seasons to taste.
Remove from pan and set aside.
STEP 3 – PREPARE RAMEN:
Add water and vegan bouillon to a clean pan; bring to a boil and adjust seasoning to taste.
Discard seasoning packets and add ramen bricks to the broth.
Cook according to package instructions.
STEP 4 – ASSEMBLE & SERVE:
Add cooked ramen to bowls and top with mushrooms and veggies.
Garnish with sliced green onions, if desired, and enjoy!
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Lions Mane Mushroom Ramen
Ingredients
- 1 pkg Lions Mane mushrooms approx. 12 oz
- Drizzle Olive Oil
- Sprinkle Garlic Powder, Italian Seasoning, Nature's Seasons To Taste
- 2 Medium Zucchini
- Handful Shredded Carrots
- 1 Small Broccoli Head
- Sprinkle Nature's Seasons To Taste (on each veggie)
- 4 Cups Water
- 2 tsp Vegan Bouillon Approximately, to taste
- 2 Pkgs Ramen Any Flavor (will toss seasoning packet)
Optional Garnish
- 2 Green Onions
Instructions
Prepare Mushrooms
- Gently clean mushrooms with a damp cloth.1 pkg Lions Mane mushrooms
- Tear mushrooms into small, bite-sized pieces.
- Drizzle olive oil in a sauté pan over medium-high heat.Drizzle Olive Oil
- Add mushrooms to the hot pan and sprinkle with seasonings, to taste.Sprinkle Garlic Powder, Italian Seasoning, Nature's Seasons
- cook until golden brown on both sides, about 4–6 minutes per side.
- Remove from pan and set aside.
Prepare Veggies
- Note: This recipe works great with just about any veggie. Choose 3 of your favorites and cook separately or together. Aim for a crisp-tender texture with each veggie.
- Drizzle more olive oil into a hot pan.
- Dice zucchini and broccoli.2 Medium Zucchini, 1 Small Broccoli Head
- Add all veggies (including carrots) to sprinkle with seasoning to taste.Handful Shredded Carrots, Sprinkle Nature's Seasons
- Sauté until crisp-tender.
- Remove and set aside.
Prepare Ramen
- Add water to a clean pan and stir in your preferred amount of bouillon, to taste.4 Cups Water, 2 tsp Vegan Bouillon
- Bring to a boil and test seasoning; add more bouillon if needed.
- Discard the seasoning packet from the ramen.
- Add ramen bricks to boiling water and cook according to package instructions.2 Pkgs Ramen
Assemble & Serve
- Add ramen to bowls and top with the sautéed veggies and mushrooms.
- Garnish with sliced green onions, if desired.2 Green Onions
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FAQ'S FOR THIS LIONS MANE RAMEN RECIPE
1. Can I use a different mushroom if I can’t find Lions Mane?
Yes! While Lions Mane has a unique, meaty texture, you can substitute with oyster mushrooms, shiitake, or even portobello for a similarly hearty result.
2. Is this ramen recipe gluten-free?
It can be! Just use gluten-free ramen noodles and double-check that your vegan bouillon is also gluten-free.
3. What veggies work best in this dish?
Zucchini, carrots, and broccoli are great choices, but feel free to use whatever you have on hand—like bell peppers, snow peas, or spinach. Aim for a crisp-tender texture for best results.
4. Can I make this ahead of time?
Yes, you can prep the mushrooms and veggies in advance and store them separately. For best texture, cook the noodles just before serving and assemble fresh.
