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WellNeith Eats: Mushroom Ramen Bowl

Simple. Satisfying. Soy-free.

Ladies and Gents, this is not the last ramen recipe you'll ever try but I will say its the easiest.

The secret to a good ramen (or anything in life) is doing it with love.

The best vegan ramen I've had in years. Thank you! –My family :)

I'm not a fan of lengthy recipe introductions, so in the spirit of getting straight to the point...LET'S GET COOKING!!

Mushroom Ramen Bowl


  • 2 tsp grapeseed oil, divided

  • 12 ounces baby portobello mushrooms, cleaned and trimmed

  • 1 small red onion, sliced

  • 2 shallot cloves, minced

  • 1 ½ tsp freshly grated ginger

  • 5 cups vegetable broth (homemade broth is best but you can use what you have on hand)

  • 1 bay leaf

  • 3 Portobello caps cut into ½ inch slices

  • 1 bunch Lacinto kale, cleaned and chopped

  • 1 bunch baby bok choy, cleaned and chopped

  • 1 cup tri-color bell peppers, chopped

  • 3 ounces dried spelt udon noodles

  • 2 tablespoons coconut amino

  • ½ teaspoon onion powder

  • ½ teaspoon dill

  • ½ teaspoon sea moss powder

  • Sea salt to taste

  • Cayenne pepper to taste

  • 1 tsp sesame oil

  • chopped green onions + black sesame seeds for garnish


1. Add 1 tablespoon of grapeseed oil in pan over medium heat. When hot, add the baby bello in an even layer. Cook 10 mins, flipping halfway through. Add ½ the onion and cook 5 minutes more. Add the shallot and ginger, cooking until very fragrant.

2. Add the veggie broth and bay leaf to the pot. Bring to a boil. Lower heat and allow to simmer

3. While the broth simmers, add 1 tablespoon of grapeseed oil to skillet and place it over medium heat. Once hot, add the portobello cap in an even layer. Cook for about 10 minutes, flipping until lightly browned and crispy on both sides. Sprinkle with a little sea salt. Transfer to a paper towel.

4. In the same skillet, add sesame oil, onion and bell peppers to sauté. Once soft, add in chopped kale and bok choy and allow to wilt. Remove from heat.

5. Cook spelt udon noodles according to the package directions. Drain and rinse into a colander.

6. Remove broth from the heat, add coconut aminos. Taste test and adjust seasonings. Discard the bay leaf.

7. To serve, divide the noodles into bowls and ladle the soup overtop. Top with crispy Portobello mushroom, scallions, cilantro, and black sesame seeds.


Have you tried this recipe? Share your success by leaving a comment below or posting a picture on Instagram with the hashtag #wellneitheats. I love hearing your feedback!


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