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Mushroom Ramen soup

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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

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.

Find it online: https://recipe.ukfinda.com/mushroom-ramen-soup/