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+ servings
5 from 55 votes

Miso Mushroom Ramen Soup

By: Bella Bucchiotti
Craving a warm bowl of vegan mushroom ramen? This homemade miso soup is easy, flavorful, and packed with veggies. Perfect for lunch or dinner!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients 

  • 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

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, 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.

Nutrition

Calories: 265kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2332mg | Potassium: 245mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1270IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 3mg
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