This vegetarian (with a vegan option) miso mushroom ramen is made with only 10 supermarket-friendly ingredients. Be sure to check out all the #FoodieMamas mushroom recipes at the end of this post!
When did you have your first bowl of ramen?
I remember my grandmother feeding me instant noodles when I was a kid. It wasn’t gourmet, but it was comforting—and I loved it. My first taste of more authentic ramen came later, while studying abroad in London at a Japanese noodle bar called Wagamama. I fell for the springy noodles, savory broth, and the messy, satisfying way you eat it with chopsticks and a spoon.
After moving to New York I discovered even more great ramen spots and enjoyed bowls whenever I wanted. Now that we live in the suburbs, good ramen is harder to find, so I decided to try making it at home. I was surprised to learn how simple it can be.
This miso mushroom ramen is flavorful, comforting, and ready in under an hour. It uses only ten ingredients you can find at a typical supermarket and is vegetarian with an easy vegan swap.
The broth is a simple mushroom base enhanced with scallions, fresh ginger, garlic, sesame oil, soy sauce, and white miso paste. The miso gives the soup a deep savory umami and a hint of creaminess. I keep the toppings straightforward with sautéed shiitake mushrooms and baby spinach, but feel free to add shredded carrots, kale, or bok choy.
For noodles, fresh refrigerated ramen from specialty grocery stores is great, but I use instant ramen noodles—just discard the flavor packets. Finish each bowl with a soft-cooked six-minute egg for authenticity. To make the dish vegan, omit the egg or replace it with pan-fried tofu cubes.
Top with chopped scallions and a squeeze of sriracha if you like heat, and you’ll have a bowl that’s warm, satisfying, and easy to make at home.
What motivated me to finally make ramen at home was the #FoodieMamas monthly theme—this month’s ingredient was mushrooms. Below are the recipe details and a collection of other wonderful mushroom dishes from the group.
Easy Miso Mushroom Ramen
2016-04-15 00:18:56
Serves 4
You can prepare the ramen broth a day or two ahead. Reheat and add the noodles and spinach before serving. To make this vegan, omit the eggs or substitute pan-fried tofu cubes.
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Ingredients
- 1 (0.5-ounce) package dried mushrooms (preferably shiitake)
- 3 tablespoons vegetable oil (or 2 tablespoons vegetable oil and 1 tablespoon sesame oil)
- 1 bunch scallions, chopped, whites and greens divided
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 8 ounces fresh shiitake mushrooms, cleaned and sliced (about 4 cups)
- 1 tablespoon soy sauce
- 2 tablespoons white miso paste
- 2 packages instant ramen noodles, flavor packets discarded
- 2–3 ounces fresh baby spinach (about 2 cups)
- 4 soft-cooked eggs (optional; see note)
- Sriracha (optional)
Instructions
- Place the dried mushrooms in a large bowl and cover with 4 cups hot water. Let soak 15–20 minutes until softened. Strain, reserving the soaking liquid and avoiding any grit. Coarsely chop the rehydrated mushrooms.
- In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil (or 1 tablespoon vegetable oil and 1 tablespoon sesame oil) with the scallion whites, ginger, and garlic over medium heat until aromatic, 1–2 minutes. Add the remaining tablespoon of oil, the rehydrated mushrooms, and the fresh shiitakes. Cook, stirring, until the mushrooms soften and release their juices, about 5 minutes.
- Add the reserved mushroom soaking liquid, 2 cups of water, and the soy sauce. Bring to a simmer. Spoon some hot broth into a small bowl and whisk in the miso until smooth, then return it to the pot and stir. Add the ramen noodles and cook until tender, about 3 minutes.
- Remove the pot from heat and add the spinach. Cover and let stand until wilted, about 2 minutes. If you prefer more broth, add another cup of water. Ladle into bowls and top each serving with a soft-cooked egg, a sprinkle of scallion greens, and sriracha if desired.
Notes
- To make a six-minute egg: bring a pot of water to a boil, gently add the eggs, and cook exactly six minutes. Transfer eggs to an ice bath, cool completely, peel carefully, and slice in half.
By Turnip the Oven
Turnip the Oven
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