Mushroom Ramen

Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Ingredients: 2 tbsp sesame oil; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 small onion, finely chopped; 2 cups assorted mushrooms (shiitake, cremini, or button), sliced; 4 cups vegetable broth; 2 tbsp soy sauce; 1 tbsp miso paste; 1 tsp rice vinegar; 1 tsp chili flakes (optional); 2 packs ramen noodles (fresh or instant, without seasoning packet); 1 cup baby spinach or bok choy; 2 green onions, chopped; 1 soft-boiled egg (optional, for non-vegetarian version); ½ tsp sesame seeds (for garnish)

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A rich and earthy bowl of ramen packed with umami flavors from mushrooms, soy sauce, and miso. This comforting dish is easy to prepare and perfect for a cozy meal at home.

Contents

Origin of Ramen What I Love About This Recipe Mushroom Ramen Ingredients Directions Notes

Origin of Ramen

Ramen originated in Japan but was influenced by Chinese wheat noodle soups. Over time, it evolved into a staple of Japanese cuisine, with various regional styles. This mushroom-based version takes inspiration from traditional miso and shoyu ramen but offers a vegetarian twist.

What I Love About This Recipe

I love how this ramen delivers deep, complex flavors in a relatively short cooking time. The mushrooms provide a meaty texture, the miso adds richness, and the garlic-ginger broth makes it incredibly satisfying. Plus, it’s easy to customize with your favorite toppings!

Mushroom Ramen

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

342

kcal

Ingredients

2 tbsp sesame oil
2 cloves garlic, minced
1-inch piece ginger, grated
1 small onion, finely chopped
2 cups assorted mushrooms (shiitake, cremini, or button), sliced
4 cups vegetable broth
2 tbsp soy sauce
1 tbsp miso paste
1 tsp rice vinegar
1 tsp chili flakes (optional)
2 packs ramen noodles (fresh or instant, without seasoning packet)
1 cup baby spinach or bok choy
2 green onions, chopped
1 soft-boiled egg (optional, for non-vegetarian version)
½ tsp sesame seeds (for garnish)

Directions

Heat sesame oil in a large pot over medium heat.
Add garlic, ginger, and onion, then sauté until fragrant and translucent.
Add sliced mushrooms and cook until softened, about 5 minutes.
Pour in vegetable broth and bring to a gentle simmer.
Stir in soy sauce, miso paste, rice vinegar, and chili flakes (if using). Simmer for 10 minutes.
Meanwhile, cook ramen noodles according to package instructions, then drain and set aside.
Add baby spinach or bok choy to the broth and cook for 1-2 minutes until wilted.
Divide cooked noodles into serving bowls and pour the hot broth over them.
Top with green onions, sesame seeds, and a soft-boiled egg if using.
Serve hot and enjoy!