Mushroom Miso Ramen Recipe is a savory and flavorful variation of the classic Japanese dish. The earthy flavors of the mushrooms and chewy noodles with the umami richness of miso paste, then the seasonings are a perfect blend of Asian flavors. It is comforting, satisfying, and nutritious.
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Ingredients
- Mushrooms - Any type of mushrooms
- Ramen noodles - I am using brown rice ramen noodles.
- Garlic and onion
- Vegetable broth
- Vegetables - I added carrots and cabbage to this ramen but you can add your favorite vegetables. Make sure to chop them in smaller and uniform sizes.
- Soy sauce - It is made with fermented soybean with a depth richness and salty taste to season most Asian dishes. It is rich in umami flavors too.
- Sesame oil - It adds a nutty flavor.
- Toppings - I love to add various types of toppings to add texture and flavors. Try these:
- crispy garlic
- chopped green onions
- sesame seeds
- boiled eggs
Instructions
Using one saucepan with simple steps, we can make this homemade ramen noodle quick and easy.
In a saucepan, cook onion and garlic in cooking oil until translucent. Then add the mushrooms and cook until it softened.
Dissolve the miso paste into the vegetable broth. Pour the veggie broth and bring it to a boil over medium heat. Add the ramen noodles then let it cook until it turns al dente.
Add the cabbage and carrots and let it cook for a few minutes or until they are tender-crisp. Season with soy sauce and sesame oil.
Sprinkle sesame seeds, crispy garlic, and chopped green onions to serve.
Storage
- Storage: Allow to cool and transfer into a glass container. Store in the refrigerator for 3 days. The noodles will soak most of the broth.
- Reheat: Reheat the noodles in a saucepan, add broth if the liquid is not enough. Reheat until warm through.
Helpful Tips
- Mushroom options: Shiitake, cremini, or oyster mushrooms are rich in flavors. Combine different types of mushrooms for a rich and robust flavor.
- Ramen choices: When possible, do not use the instant ramen with the seasoning that comes with the pocket. Use brown rice ramen noodles, udon noodles, or rice ramen noodles.
- Miso paste selection: Miso paste comes in different varieties, such as white (shiro) and red (aka). White miso is milder and slightly sweeter, while red miso has a stronger and saltier taste. Experiment with them to find what flavor you like.
Why you will love this
- Flavorful: Miso mushroom ramen noodles are delicious and more flavorful than regular ramen noodles. It is rich and savory flavors from mushrooms and the umami taste of miso paste complements the dish.
- Vegetarian/vegan option: This is an excellent option for those following a vegetarian or vegan diet. This recipe uses mushrooms and vegetable broth with no animal products.
- Nutritional Value: This ramen is a healthier version of ramen. Using whole foods ingredients such as mushrooms, miso, vegetables, and seasonings, this noodle is a great option for eating healthy.
- Easy to make: Using one pan with minimal effort, you can make this dish in less than 30 minutes. The steps are simple and easy to follow.
- Versatile: By cooking your own Mushroom Miso Ramen Noodles, you can choose your own ingredients such as your favorite vegetables and mushrooms, and high-quality noodles, and adjust the flavors.
FAQ
You can use any type of fresh or dried mushrooms to make mushroom ramen noodles. Choose flavorful shiitake, cremini, or oyster mushroom for a robust taste.
Miso ramen is rich with umami flavors from miso paste with nutty flavors from soy sauce and sesame oil compare to the lighter flavor of regular ramen. If you prefer rich and hearty and healthy flavors, aim for the miso ramen noodles.
One of the widely and most popular types of ramen is Shoyu Tonkotsu Ramen. The base is made from pork bones and vegetable broth.
Related
Looking for other recipes like this? Try these:
Mushroom Miso Ramen Recipe
Equipment
Ingredients
- 2 tabelspoons cooking oil
- 1 teaspoon garlic minced
- 1 small yellow onion diced
- 8 ounces mushrooms sliced
- 1½ tablespoon red miso paste
- 6 cups vegetable broth more if needed
- 2 square ramen noodles discard the seasoning pack
- ½ cup carrots sliced thin
- 1 cup cabbage shredded
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Toppings (optional)
- 2 tablespoons toasted garlic
- ¼ cup green onion chopped
- 1 tabelspoon sesame seeds
Instructions
- In a saucepan, cook onion and garlic in cooking oil until translucent. Then add the mushrooms and cook until it softened.
- Dissolve the miso paste into the vegetable broth. Pour the veggie broth and bring it to a boil over medium heat.
- Add the ramen noodles then let it cook until it turns al dente.
- Add the cabbage and carrots and let it cook for a few minutes or until they are tender-crisp. Season with soy sauce and sesame oil.
- Sprinkle sesame seeds, crispy garlic, and chopped green onions to serve.
Notes
Recipe Notes:
- Mushroom options: Shiitake, cremini, or oyster mushrooms are rich in flavors. Combine different types of mushrooms for a rich and robust flavor.
- Ramen choices: When possible, do not use the instant ramen with the seasoning that comes with the pocket. Use brown rice ramen noodles, udon noodles, or rice ramen noodles.
- Miso paste selection: Miso paste comes in different varieties, such as white (shiro) and red (aka). White miso is milder and slightly sweeter, while red miso has a stronger and saltier taste. Experiment with them to find what flavor you like.
- Storage: Allow to cool and transfer into a glass container. Store in the refrigerator for 3 days. The noodles will soak most of the broth. When ready to reheat, add enough water or broth and season with salt and pepper to taste.
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