A fast and hearty weeknight vegan mushroom ramen bowl, Speedy Miso Spinach Mushroom Ramen Bowls are packed with ginger, garlic, shiitake mushrooms and oodles of soba noodles! optionally gluten free
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.
These speedy mushroom ramen bowls helps me accomplish two things. Dinner is ready in under 30 minutes, and clean-up is a snap.
At its most basic, vegan 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.
A miso base my favorite ramen base because not only is it plant-based, but it imparts umami and earthy flavors to the overall recipe. A noodle bowl at its finest!
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 (!!)
A homemade mushroom ramen noodle bowls are SO easy and waaay better for us anyway.
How to Make Speedy Miso Spinach Mushroom Vegan Ramen Bowls:
- First, 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.
- Next, bring the mixture to a boil, then add the noodles. Cook for five minutes, then add a miso slurry.
- Last, stir in spinach and garnish with green onions and sesame seeds.
Talk about no-fuss!
I love sharing mushroom ramen bowls 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 vegan ramen 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. Rice noodles would be a delicious sub however.
What’s your fast go-to weeknight dinner? Do you have a favorite? Please share below and drop a link!
More Noodle Bowls to Love:
- Ginger Miso Soba Noodle Bowls with Wakame
- Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls
- Sesame-Ginger Noodle Salad with Cashews
Speedy Miso Spinach Mushroom Ramen
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.
Just discovered this page and had to try this recipe today, made some adjustments, but it was wonderful.
I took out the vegetable broth, added some soy sauce, some tofu and about two spoons of peanut butter add protein.
Had a lot of mixed mushrooms that I needed to use so I made the soup and saved for future soups before adding the noodles. That way next time when I am in a hurry I’ll just take it out of the freezer and put in the noodles for a quick fix.
Thank you for your idea, I will keep looking through your recipes as I’m sure I will make a lot more of them.
Yum! Thanks for the inspiration, Traci! Just wanted to let you know that we featured your recipe on our cheap vegan ramen recipes blog post here: https://cheapveganshop.com/in-the-kitchen/cheap-vegan-ramen-recipes/