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Comforting, rich and full of umami, miso mushroom ramen soup is the ultimate cozy meal for cooler days or anytime you want something warm and nourishing. This plant-based ramen combines tender noodles, savory broth, and a variety of mushrooms and vegetables for a deeply flavorful bowl. It comes together easily and makes a satisfying lunch or dinner. With every spoonful, you get a mix of soft ramen, hearty veggies and the deep, satisfying taste of miso and tamari.
Miso mushroom ramen soup is a flavorful, plant-based dish with rich broth, tender noodles and hearty vegetables for a comforting and filling meal.
You might also enjoy smoked elote, Italian drunken noodles, mason jar chicken miso soup, wonton noodle soup, or perhaps mushroom turkey soup.
Why You’ll Love It
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 flavor: 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 flavor.
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 add in others instead if you prefer.
Miso Mushroom Ramen Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ramen: Soft and chewy noodles that soak up all the flavor from the broth.
Coconut oil: Used to sauté the aromatics and build the base flavor.
Garlic and ginger: Add depth and a touch of heat to the broth.
Porcini mushrooms: Dried mushrooms that give the broth a rich, earthy flavor.
Shallots: Add a light onion sweetness to balance the savory broth.
Bella mushrooms: Provide a meaty texture and deepen the umami.
Baby bok choy: Adds crunch and freshness to each bowl.
Water chestnuts: Offer a subtle sweetness and light crunch.
Miso paste: The key to a rich, flavorful base with signature miso flavor.
Tamari or soy sauce: Adds saltiness and complexity.
Chili oil: Brings a gentle kick of heat to balance the richness.
Vegetable broth: Forms the soup base and ties everything together.
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, chili 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
Use fresh mushrooms only: If you don’t have dried, add more fresh mushrooms.
Swap coconut oil: Use olive oil or sesame oil if preferred.
Add tofu: Stir in cubed tofu for extra protein.
Make it gluten free: Choose gluten-free ramen and tamari.
Add more ingredients: You can add other ingredients, too, if you like, such as daikon radish, roasted sweet potato, roasted carrots, crispy tofu or bean sprouts.
Serving Suggestions
With meat or fish: This soup pairs well with pork chop bites or crab cake egg rolls. If you want something more filling, consider crispy ginger beef with hibachi noodles.
With a salad: Pair your soup with an Asian chicken salad or zoodles salad.
How to Store Miso Mushroom Ramen Soup
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.
Top Tips
Soak dried mushrooms ahead: This helps them cook evenly and flavor the broth.
Don’t boil the miso: Simmer gently to preserve its flavor and nutrients.
Prep veggies in advance: Chop everything before you start cooking for quicker assembly.
Taste and adjust: Add more tamari or chili oil to suit your taste.
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
Equipment
- Dutch Oven or Large Pot
Ingredients
- 8 Ounces ramen noodles
- 1 Tablespoon coconut oil
- 3 Cloves garlic, minced
- 2 Teaspoons ginger, minced
- ¼ Cup porcini mushrooms, dried
- 2 shallots, sliced
- 1 Cup baby bella mushrooms, sliced
- 1 baby bok choy
- ½ Cup water chestnuts
- ¼ Cup white miso paste
- 2 Tablespoons tamari, or soy sauce
- 2 Teaspoons chili oil, hot
- 5 Cups vegetable broth
Optional Garnishes
- green onions, sliced
- sesame seeds, toasted
Instructions
- 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, tamari or 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 if liked.
Notes
Don’t boil the miso: Simmer gently to preserve its flavor and nutrients.
Prep veggies in advance: Chop everything before you start cooking for quicker assembly.
Taste and adjust: Add more tamari or chili oil to suit your taste.
Nutrition
Miso mushroom ramen soup is the kind of meal that’s both nourishing and deeply satisfying. With its rich miso broth, hearty noodles and earthy mushrooms, it’s a go-to recipe for chilly evenings or when you just want something comforting and full of flavor. The layers of taste come together quickly, making this a great option even on busy days. Whether you’re new to plant-based cooking or a longtime fan, this gluten free vegan ramen soup will easily earn a place in your rotation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
step 3 says add the soy sauce, but not in the ingredients. How much?
Sorry, that was a typo. It should say “tamari OR soy sauce”.
There’s never any leftovers with this recipe! I practically lick my bowl clean.
This one exceeded my expectations! So comforting!
Huge fan of miso. I loved this recipe!
there is no mention of when to incorporate the fresh mushrooms.
I updated to make it more clear. You add when you put in the bok choy and water chestnuts. Enjoy!
There is just nothing to change in this recipe it’s so good. I love all the flavors and texture and am so glad I can make this at home.
Can’t think of anything more comforting than this ramen. Totally hit the spot!
This was a beautifully inviting soup to place on the table for company. Everyone oohed and aahed and couldn’t wait to dig in. I didn’t have a drop left over. That deep savory flavor had everyone hooked.
Absolutely AMAZING. The chili oil was my favorite part. Perfectly spicy and sooo flavorful
Loved this ramen recipe! I made it with gluten free ramen noodles and it tasted incredible! Loved all the flavors in this soup!
Back in my college days, Ramen was a quick go to meal on a cold winter night while we studied late into the night. This brings back warm and hearty memories.
Elizabeth O
Wow This seems so healthy and yummy. Glad you shared this with us. Thank you!!!
Thank you for sharing this recipe- I adore this but have never tried to make it myself. I will now, seems more simple than I thought and how stunning is yours!
Delicious… Filling my mouth with water
This looks delicious! Glad you shared this with us, thank you!
This certainly seems quite delicious. I’m excited to try this for myself. I’m sure it will be just as yummy when I do!
We LOVE ramen in this house! And i love that this is vegan.
Ramen was a lifesaver when I was in college! I wish I would have known of this healthier version! Looks delicious!!
My gluten free son loves ramen! We were fortunate to find some at Costco that tastes better than the gluten kind!
I stopped eating ramen due to its glutten. I guess I will keep your recipe as I can start eating ramen again…
it really sounds very delicious and tasty..haven’t ever try this but will love to have..Glad you shared this with us..Thanks indeed..
I can’t even imagine gluten free noodles. That’s definitely something different.
That looks amazing! I know that it tastes amazing too and makes you feel amazing being gluten free!
this looks delicious!!
I haven’t had ramen in forever! I need to try this version!
Wow, I can’t believe how easy this sounds to make! Also, I love those neat little bowl/cup things you served it in.