A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake mushrooms and oodles of soba noodles! Vegan + Optionally GF
Busy weekdays call for fast dinners. If I can get it all into one pot, even better.
But not every weeknight is like that for Rob and I. Sometimes I cook a more involved recipe but generally try to keep even that under one hour.
Speedy ramen helps me accomplish two things. Dinner is ready in under 30 minutes, and clean-up is a snap.
At its most basic, ramen is a noodle-filled bowl full of both. The noodles vary as widely as the broth base. Some ramen broth recipes require hours to prepare properly, but I tend to stick to the quicker variety and simply add miso to the broth.
It’s my favorite ramen base because not only is it plant-based, but it imparts umami and earthy flavors to the overall recipe.
I used to think ramen was those cheap packs of wavy noodles I could buy at the grocery store. You know, the ones that come in a styrofoam cup or tear-apart package with a salty flavor pack inside?
Nooooooo (!!)
Homemade is SO easy and waaay better for us anyway.
Start with a bit of oil. Add grated garlic and ginger with some sliced green onions and mushrooms. Sear the mushrooms with the aromatics, then add the broth. Bring to a boil, then add the noodles. Cook for five minutes, add a miso slurry and it’s basically done. Talk about no-fuss!
I love serving ramen with fresh spinach so that it wilts down into the hot broth. Add a squeeze of sriracha, green onion tops, plenty of sesame seeds, tamari, to taste and dinner. is. DONE!
This recipe can be made gluten-free, but I have difficulty finding organic 100% buckwheat soba noodles. The brand I buy includes a mix of wheat and buckwheat.
What’s your fast go-to weeknight dinner? Do you have a favorite? Please share below and drop a link!
**Update! (3.17)** – Since preparing this recipe I’ve learned that Miso shouldn’t be boiled due to Miso’s delicate probiotics (thank you Barbara and BJ – see comments). I’ve since adjusted the recipe.
Speedy Miso Spinach Mushroom Ramen
A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake mushrooms and oodles of soba noodles! Vegan + Optionally GF
Ingredients
- 2 Tbs Coconut Oil unrefined, virgin, cold pressed
- 12 oz (340g) Shiitake Mushrooms stems removed, sliced thin
- 1 Tbs Grated Ginger I use a microplane
- 1 Tbs Grated Garlic I use a microplane
- 4 Green Onions sliced thin, whites and green separated
- 4 C (940g) Vegetable Broth
- 3 C (675g) Water
- 2 Bundles (152g) Soba Noodles gluten free if needed
- 5 C (95g) Baby Spinach
- 2 Tbs White Miso Paste *see note
- Tamari, to taste
Serve With:
- Sesame seeds, Sriracha, fresh herbs such as basil or cilantro, tamari and more green onion tops
Instructions
In a Dutch oven (non stick is very helpful here), heat oil until shimmering. Turn the heat down to medium low to low and add the mushrooms, ginger, garlic, and white parts of the onions. While the pot will be crowded, allow the bottom layer of mushrooms to cook for a few minutes before stirring. This will help the mushrooms sear a bit. Stir occassionally for about 6 minutes. You'll notice the garlic and ginger stick to the bottom of the pot (but watch the heat because you don't want the garlic and ginger to burn). Just scrape the garlic and ginger when you stir the mushrooms. When the broth is added, the pan will deglaze and those bits will add delicious flavor! Add the broth, water and bring to a boil. Scoop out about a cup of broth and set aside to cool a bit. Once boiling add the noodles to the pot, turn down to medium and simmer for five minutes or until the noodles are tender. Remove from heat. Add the miso paste to the cup of broth and and whisk to dissolve. Pour the miso slurry into the ramen pot and stir. Taste for seasoning adjustment and add Tamari if a more salty taste is desired.
Ladle into soup bowls, top with a handful of spinach and sprinkle with sesame seeds. Serve immediately with extra spinach, sesame seeds, sriracha, herbs, tamari and onion greens.
Store leftovers in a lidded container, in the refrigerator, for up to three days.
Recipe Notes
*Find miso paste in the refrigerated section of the grocery store.
Recipe inspired by Power Foods.
I often come across your recipes on Foodgawker and Pinterest, and I’m just drawn in. Your photography inspires me and your recipes look amazing. Can’t wait to try this bowl of deliciousness!
Thank you so much Tricia! I hope you enjoy this one.. it’s really quick to pull together.
Thank you for sharing. My husband and I tried this last night and it was very good.
So happy to hear, Nichole! Thank you for sharing! :D
wild mushroom Ramen is one of my all-time favorite meals. Minimal ingredients and work, yet so impressive and nourishing. I could eat this every day, all winter. And I love your photos!
Soups containing MISO should not be boiled after the miso is added. It destroys the probiotic benefit of the miso.
Thanks to you and Barbara for letting me know about this! I’m somewhat new to miso, so I’ve since done some reading on it and have updated the recipe. Thank you again, BJ!
This looks and sounds so delicious Traci! I am going to make it for dinner tonight, with a few substitutions based on what I already have in the fridge :) It will be another nice base recipe for cleaning out the fridge and avoiding food waste! Thanks for the inspiration! Michelle xoxo
Such a good idea, Michelle. Cleaning out the fridge with this recipe in mind is easy! I hope you enjoyed the recipe! xo
What a reminder of how simple food can be breathtakingly beautiful, Traci. Thank you for this. We often have noodles bowls similar to this, although mine don’t look quite as stylish as yours. :) I love the ginger, garlic, scallion, and miso combination. So good to catch up on all of your posts!
Thaaank you, Emily! I love this flavor combo so much, and aren’t noodle bowls so easy? :D
This ramen looks amazing! It’s always hard to find veggie or vegan ramen out, so we often make it at home. I love your rendition of it here. It looks like a total ‘must make’ <3
Thank you, Sophie! Making ramen at home is soooo good… and with dinner this fast, I’ll stay in for ramen. I hope you enjoy it my dear! :D
Ramen bowls are truly the best for busy night, especially when it is so cold outside. I also love the addition of miso as it not only tastes good, but also gives it a great umami flavor.
And the mushrooms.. SO SO yummy my friend.
I’m with ya, Aysegul… there’s so many comfort factors going on here! xo
Ah, I love ramen, I love under 30-minute meals and even better are one-pot meals. This dish is perfection! Adding this to my meal plan for next week.
Thank you Aimee! I hope you enjoy it! :D
I love ramen bowls! One of my favorite go to dinners, but my son and husband are not fans so I do not make it as often as I would like to!
I love your version which looks so easy and simple to make! I will have to try this! I get the organic buckwheat noodles from Wholefoods, although not sure if it is gluten free or not.
As always, I simply love how methodical,crisp and wonderfully styled your pictures are!
Augh.. that’s tough when your family doesn’t like something like you do… This is SO simple to make. I’ve looked high and low for organic 100% buckwheat and can’t find them… I’ll keep looking! Not that I don’t like wheat… but buckwheat is soo delicious! xo
Oh this looks so delicious Traci! I love broth-y noodle Asian deliciousness. Definitely setting this aside to make — my kids would love it!!! xoxo
Thank you Rebecca! Slurpy, noodly… I hope you and your kiddos enjoy it! :D
I love mushroom ramen but must confess that I’ve never made it at home. Now I have no reason to put it off any longer – your recipe looks so mouthwatering!
It’s totally no fuss Laura! DO it!! :D
This ramen looks amazing! The only ramen I have made was in those cheepo noodle cups :p. Need to try it from scratch one of these days.
Thank you Cathleen… I’m with ya on the cheepo noodle cups…. a loooong time ago! :D
That sounds just so comforting! Perfect for the kind of rain we have been facing, and I love the flavor of miso.
Agreed, Kankana! It’s been raining so much here too… so a hearty and filling noodle bowl is such a good way to warm up. I’m with ya on the Miso too!
Ohhh I love this ramen dish! Looks so warm and comforting for these cold winter nights! Also, I can just imagine how much awesome flavor it has from those mushrooms too! <3
Soooo good on a cold, rainy night – which we’ve been having lots of lately! I hope you’ll give it a go Beeta! :D
This looks amazing, Traci! My quickie dinner is a “hash” of sauteed mushrooms, diced veg like broccoli or cabbage, maybe artichoke hearts, spinach, and chickpeas with an egg and some cheese.
MMmm that hash sounds fabulous Deb? With homemade sourdough too? :D
This is by far the most beautiful bowl of ramen I’ve ever seen! In college I went through a period where I lived on the packaged ramen, but i’ve never actually eaten the homemade good stuff before. I love miso and I love noodle bowls though so I’m thinking I need to give this a try asap! I’m always in need to speedy dinners!
Thank you Izzy! Right? Those were my days too.. college.. didn’t know how to cook/what to eat! I hope you enjoy it Izzy! :D
I have never tried those little styrofoam containers of ramen Traci. It just never seemed appetizing to me. But boy oh boy does this ramen! And some of my most favorite quick weeknight meals are pasta, so this one will fit right in the routine. I absolutely think Tom would also enjoy this one! I’ll let you know!
It was in my younger days.. I didn’t know what to eat as a young adult.. or how to cook for that matter. It’s been a slooow evolution for me :D I defiantly prefer this! I hope you and Tom enjoy it Mary Ann!
My fast go to dinners are usually pasta dishes, Traci. And do you know that I’ve never tried Ramen noodles before – isn’t that crazy? I think it’s because I’m worried that the restaurant will use chicken or fish stock in the broth. But I didn’t realize how easy it is to make – so thanks for the great recipe – will definitely be trying this!
I’m with ya, Geraldine… there’s a good selection restaurants in Seattle that offer vegetarian based ramen (Hooray).. and I’ve discovered there’s SO many ways to enjoy it. And best yet, they’re SO easy to make! I hope you enjoy the recipe! xo
UGH- this looks SO good!! I haven’t had ramen since I was a teenager because of how horrible the packaged kind is for you. Basically, this is my dream come true. I love that it’s so easy to make and is packed full of umami flavor. You hit it out of the park with this one, Traci!
I’m all in for umami, Sarah and with the ease of this, why not? I hope you’ll give ramen a go again… homemade FTW! :D
I don’t think you are supposed to boil broth after adding Miso. It destroys something beneficial.
Thanks for the tip, Barbara! I think it might be okay to add the miso after the noodles are cooked.. I’ll give this a try next time!
I can almost taste this savoury soup! Love the delicious build of aromatics- seared shiitake mushrooms are HEAVEN!
Ohh I really need to try my hand at making this lovely looking broth and ramen! I’ve done the thing from the packet (ugh, it’s not good for you at all!), but I really need to do this DIY version! xo
It’s SO easy, Abby! I hope you enjoy it!
Wowza, this ramen looks AMAZING, Traci!! I love the combination of miso and mushrooms… such a potent umami combination! :)
Potent indeed!! I knew you’d be a fan, Sarah!