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Vegan Ramen Bowls with Edamame and Mushrooms

Jenn | Peas and Crayons
  • 28 minutes
  • Serves 2 to 4

INGREDIENTS

4 oz

Baby portobello mushrooms

1

Carrot, large

1 cup

Edamame

3 cloves

Garlic

1/4 cup

Green onion

1

Jalapenos

1/4 cup

Porcini mushrooms, dried

2 1/2 cups

Vegetable broth

1 tbsp

Soy sauce, low sodium

2 tsp

Sriracha

4 oz

Ramen noodles

1 tsp

Sesame seeds

2 tbsp

Olive oil or sesame oil, extra virgin

1/2 cup

Water, filtered