Miso Mushroom Ramen Soup

A bowl of homemade mushroom miso ramen on a wood table with a spoon in it.

5 from 57 votes

Miso Mushroom Ramen Soup

Miso mushroom ramen soup is a warm, comforting meal that’s full of savory depth. It’s easy to make and packed with wholesome veggies and ramen noodles. You’ll love how satisfying and flavorful each spoonful is.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Meals

Cuisine: Japanese

Keyword: Soup

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.