Name: Mushroom Ramen
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 1 tbsp sesame oil; 2 cups mixed mushrooms (shiitake, cremini, or button), sliced; 3 cloves garlic, minced; 1-inch ginger, grated; 4 cups vegetable broth; 2 tbsp soy sauce; 1 tbsp miso paste; 1 tbsp rice vinegar; 1 tsp chili flakes (optional); 2 packs ramen noodles; 1 cup baby spinach; 2 green onions, chopped; 1 soft-boiled egg (optional); 1 tsp sesame seeds (for garnish)

A rich, umami-packed ramen made with hearty mushrooms, flavorful broth, and chewy noodles. This dish is a perfect balance of comfort and nourishment, making it an ideal meal for any time of the year. The deep flavors of mushrooms, combined with aromatic seasonings, create a satisfying bowl of ramen that rivals restaurant-quality versions.

Origin Mushroom Ramen

Mushroom ramen is inspired by traditional Japanese ramen, which has its roots in Chinese noodle soups. Over the years, ramen has evolved into a staple of Japanese cuisine, with countless variations, including plant-based versions like this one. Mushrooms add an earthy depth to the broth, making it a fantastic alternative to meat-based ramen.

What I Love About This Recipe

This mushroom ramen is not only incredibly flavorful but also quick to make. The umami-rich broth, enhanced by miso and soy sauce, gives it a deep, complex taste. Plus, it’s customizable—add your favorite vegetables, tofu, or even a soft-boiled egg for extra richness.

Mushroom Ramen

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

382

kcal

Ingredients

1 tbsp sesame oil
2 cups mixed mushrooms (shiitake, cremini, or button), sliced
3 cloves garlic, minced
1-inch ginger, grated
4 cups vegetable broth
2 tbsp soy sauce
1 tbsp miso paste
1 tbsp rice vinegar
1 tsp chili flakes (optional)
2 packs ramen noodles
1 cup baby spinach
2 green onions, chopped
1 soft-boiled egg (optional)
1 tsp sesame seeds (for garnish)

Directions

Heat sesame oil in a pot over medium heat. Add mushrooms and sauté until browned.
Add garlic and ginger, stirring for about 1 minute until fragrant.
Pour in the vegetable broth, soy sauce, and miso paste. Stir until combined.
Bring to a gentle simmer and cook for 10 minutes. Add rice vinegar and chili flakes.
In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
Add baby spinach to the broth and stir until wilted.
Divide the cooked noodles into bowls and ladle the hot broth over them.
Top with green onions, sesame seeds, and a soft-boiled egg if desired.

Notes

Use a mix of mushrooms for the best flavor. Shiitake adds an especially rich umami taste.
Adjust the spice level with more or less chili flakes.

noodle soup