Skip the takeout and instead enjoy this homemade miso mushroom ramen soup. You don’t need a lot of ingredients, and it makes a great lunch. Easy mushroom ramen is vegan as well as vegetarian, and it’s packed with tasty vegetables.
If you’re looking for cozy, healthy dinner ideas, look no further than this simple gluten free vegan ramen soup. Garlic, ginger, miso, soy sauce, and chillies are just some of the tasty ingredients in this miso ramen recipe.
Why You’ll Love This
- Quick and easy: You will find this mushroom ramen recipe easy to put together. You just need to stir-fry some of the ingredients and then add the veggie broth and seasonings and cook a little more.
- Authentic flavour: Mushrooms, bok choy, and water chestnuts are just some of the tasty Asian vegetables in this traditional ramen dish, and the white miso paste and other seasonings give the soup a distinctive, authentic flavour.
- Customizable: This mushroom ramen noodles recipe can be tweaked or adjusted however you wish. You don’t have to make it vegan or vegetarian if you don’t want to, and you can omit some of the ingredients and sub in others instead if you prefer.
Miso Mushroom Ramen Soup Ingredients
To make this easy dinner, you will need some tasty ingredients from your local Asian supermarket. Ramen noodles, vegetable broth, coconut oil, mushrooms, shallots, bok choy, and water chestnuts all go into this mushroom ramen recipe. And then even more flavour comes from the addition of garlic, ginger, white miso, tamari soy sauce, and chilli oil. If you are making a gluten free ramen, make sure you use gluten free ramen noodles.
How to Make Gluten Free Vegan Ramen
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the ramen: Follow the package instructions to cook the ramen.
Prepare the soup base: Stir-fry the garlic, ginger and mushrooms in coconut oil before adding the miso paste, tamari soy sauce, chilli oil, and vegetable broth.
Add the vegetables: Add the bok choy, water chestnuts and shallots, and cook for a few minutes.
Serve the ramen soup: Divide the cooked noodles between serving bowls and add the soup on top, then garnish with green onions and toasted sesame seeds and serve immediately.
Substitutions and Variations
Fresh spinach or bok choy are good in mushroom miso bowls. Baby bok choy is good. You can add other ingredients, too, if you like, such as daikon radish, roasted sweet potato, roasted carrots, crispy tofu or bean sprouts.
As for the mushrooms, I love porcini and Bella mushrooms, but there are other options for this vegan miso ramen recipe. Fresh shiitake mushrooms or dried shiitake mushrooms would work well. If you aren’t making vegetarian or vegan ramen, you might like soft boiled eggs on top. For a vegetarian protein, consider tofu which also works perfectly in this Korean ramen soup recipe.
Rice noodles would work if you prefer those over ramen noodles. There are lots of ideas for different toppings for this vegan ramen recipe, so see what you have in the pantry. A splash of sesame oil or chili garlic sauce on top goes well with this rich broth. Sliced green onion makes a nice garnish.
What to Serve with Mushroom Ramen
Japanese authentic ramen or instant ramen miso soup makes a tasty lunch or light dinner served by itself. If you want to make some sides for the bowl of ramen, consider pork chop bites or crab cake egg rolls. They would go well with this ultimate comfort food.
- Store: Keep leftovers refrigerated in an airtight container and eat within 3 days.
- Freeze: If you know ahead that you want to freeze some, it’s best to freeze the ramen and broth separately.
- Reheat: Warm the vegan ramen broth recipe back up on the stove or in the microwave.
Mushroom Miso Ramen Recipe FAQs
You can use whatever type of fresh mushrooms you want or try dried porcini mushrooms or another kind. Since you’re making soup, you don’t have to rehydrate the mushrooms before adding them.
Miso is a Japanese condiment typically made with fermented rice and soybeans, which is needed to make this a gluten free ramen noodle bowl. Miso paste is sometimes made from fermented grains like wheat and barley, which is not gluten free miso paste.
Miso Mushroom Ramen Recipe
Miso Mushroom Ramen Soup
- 8 Ounces ramen
- 1 Tablespoon coconut oil
- 3 Cloves garlic minced
- 2 Teaspoon ginger minced
- ¼ Cup porcini mushrooms dried
- 2 shallots sliced
- 1 Cup mushrooms Bella, sliced
- 1 baby Bok choy
- ½ Cup water chestnuts
- ¼ Cup miso paste white
- 2 Tablespoon tamari sauce
- 2 Teaspoon chili oil hot
- 5 Cups vegetable broth
- Prepare ramen according to the package instructions
- Meanwhile, Heat coconut oil in a Dutch oven over medium heat. Add garlic, dried mushrooms, and minced ginger. Stir and sauté for 3 minutes.
- Next, add miso paste, soy sauce, chili oil, and broth. Mix well and cook for 15 minutes.
- Lower the heat. Cut the bottom off the bok choy and separate the layers.
- Add bok choy, water chestnuts, fresh mushrooms and shallots. Stir and let simmer for 5 minutes.
- Divide ramen between bowls. Pour the miso over the ramen.
- Garnish with green onions and sesame seeds.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Miso mushroom ramen soup with ingredients like fresh ginger, spring onions, sesame seeds, and fresh vegetables makes such a tasty lunch, appetizer or meal. This vegetarian ramen recipe that tastes just like the ones from your favourite Japanese restaurants will be one you make on repeat! This gluten free vegan ramen is easy to customize with your favourite vegetables, too.
You Might Also Like
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.