Smoky Mushroom & Sweet Potato Ramen with Charred Green Onion Broth
A deeply savory vegan ramen featuring a rich, tonkotsu-inspired broth made with roasted mushrooms and charred green onions, topped with crispy tofu and fresh herbs. This asian-inspired vegetarian (vegan, gluten-free) ready in about 60 minutes pairs shiitake mushrooms, medium, peeled and diced sweet potato, stalks, chopped green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz shiitake mushrooms
- 1 medium, peeled and diced sweet potato
- 4 stalks, chopped green onions
- 4 cups vegetable broth
- 12 oz firm, pressed and cubed tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup, chopped fresh cilantro
- 8 oz ramen noodles
Instructions
- Step 1: Preheat oven to 425°F. Toss diced sweet potato and 4 oz shiitake mushrooms with 1 tbsp olive oil, salt, and pepper; roast for 20 minutes until golden and tender.
- Step 2: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add remaining shiitake mushrooms and charred green onions (reserve 2 chopped green onions for garnish), cooking for 5 minutes until deeply browned and fragrant.
- Step 3: Add vegetable broth, soy sauce, rice vinegar, and roasted sweet potatoes to the skillet. Simmer gently for 15 minutes to meld flavors, then stir in miso paste (2 tbsp) until dissolved.
- Step 4: Cook ramen noodles in a separate pot of boiling salted water for 3 minutes, then drain. Divide noodles between bowls, pour hot broth over, top with crispy tofu (pan-fry tofu cubes in 1 tsp oil until golden, 3-4 minutes), and garnish with reserved green onions and cilantro.
Equipment for this recipe
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Frequently asked questions
How long does Smoky Mushroom & Sweet Potato Ramen with Charred Green Onion Broth take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Mushroom & Sweet Potato Ramen with Charred Green Onion Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shiitake mushrooms from drying out.
Can I substitute ingredients in Smoky Mushroom & Sweet Potato Ramen with Charred Green Onion Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Mushroom & Sweet Potato Ramen with Charred Green Onion Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Mushroom & Sweet Potato Ramen with Charred Green Onion Broth vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
