Description
Mushroom Ramen Soup is a comforting and flavorful dish that combines tender noodles with a rich, umami-packed broth and hearty mushrooms. This vegetarian-friendly recipe is perfect for a quick weeknight meal or a cozy weekend dinner.
Ingredients
Units
Scale
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 medium onion, finely chopped
- 8 ounces (225g) shiitake mushrooms, stems removed and sliced
- 8 ounces (225g) cremini mushrooms, sliced
- 6 cups (1.4 liters) vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 packs (3 ounces each) instant ramen noodles, discard seasoning packets
- 2 cups baby spinach or bok choy, chopped
- 2 green onions, thinly sliced
- Soft-boiled eggs, halved (optional, for garnish)
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Red pepper flakes or chili oil (optional, for heat)
Instructions
- Sauté Aromatics:
- Heat the sesame oil in a large pot over medium heat.
- Add the minced garlic, ginger, and chopped onion. Sauté until the onion becomes translucent and the mixture is fragrant, about 2–3 minutes.
- Cook Mushrooms:
- Add the sliced shiitake and cremini mushrooms to the pot.
- Cook, stirring occasionally, until the mushrooms are tender and have released their juices, approximately 5–7 minutes.
- Prepare the Broth:
- Pour in the vegetable broth and soy sauce, stirring to combine.
- Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and whisk in the miso paste until fully dissolved.
- Cook Noodles and Greens:
- Add the ramen noodles to the simmering broth.
- Cook according to the package instructions, usually about 3–4 minutes, until the noodles are tender.
- In the last minute of cooking, stir in the chopped spinach or bok choy until wilted.
- Serve:
- Ladle the soup into bowls, ensuring each serving has a good mix of broth, noodles, and mushrooms.
- Garnish with sliced green onions, soft-boiled egg halves, and fresh cilantro or parsley if desired.
- For added heat, sprinkle with red pepper flakes or drizzle with chili oil.
Notes
- Protein Addition: For extra protein, consider adding tofu or tempeh.
- Noodle Options: While instant ramen noodles are convenient, you can substitute them with fresh ramen noodles or even soba or udon noodles for a different texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.