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Speedy Miso Spinach Mushroom Ramen

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A fast and hearty weeknight vegan mushroom ramen bowl, Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake mushrooms and oodles of soba noodles! optionally gluten free 

A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake 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.

This speedy mushroom ramen bowl helps me accomplish two things. Dinner is ready in under 30 minutes, and clean-up is a snap.

A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF

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! 

A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF    A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GFA fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF

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 bowl is SO easy and waaay better for us anyway.

A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF    A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF

How to Make a Speedy Miso Spinach Mushroom Vegan Ramen Bowl: 

  • 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. 

A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF

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:

A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF
5 from 9 votes
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Speedy Miso Spinach Mushroom Ramen

A fast and hearty weeknight ramen bowl, Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake mushrooms and oodles of soba noodles! vegan + optionally gluten free

Course Dinner, Lunch
Cuisine Japanese
Keyword Noodle Bowl, Vegan Ramen Bowl, Vegetarian Ramen Bowl
Total Time 30 minutes
Servings 6 Servings
Author Traci York | Vanilla And Bean

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

  1. 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. 

  2. 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. 

  3. 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. 

A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake and oodles of soba noodles! Vegan + Optionally GF

Comments

  1. this was so easy and came together so quick!! I had 2 big portobellos and used those but followed all the rest of your how to on this one. Keeping this one for sure and honestly cant tell my fellow fans how wonderful this seemingly basic recipe is. I added red chili pepper flakes at the end :) YUM!!

    Reply

    • Oh so happy to read, Suzi! I love the addition of red chili pepper flakes at the end… I’ll add them next time I make it! Thank you for coming back and leaving a note – day made!

      Reply

  4. This was SUPER! Vegan teen, vegetarian husband and “flexitarian” teen and mom thought it was great! Flex teen isn’t a fan of mushrooms but loved the broth. This will definitely be part of our meal rotation. Thank you!

    Reply

  6. I made this tonight and the house smelled so good!! I couldnt wait to eat it! We have two picky eater kids and i was really worried they would not like it but they came home and even said it smelled good and then they ate it all!! Oh i was so happy!! This is delicious! I will definitely be making this many many times!! Thank you!!

    Reply

  7. Hi Traci! What would you recommend as a sub for miso? I love the flavour, but unfortunately it upsets my tummy! Thanks! :)

    Reply

    • Hi Alissa! Since miso is a umami flavor builder (and such a nutritious powerhouse) leaving it out will change the intended flavor profile – but understand your need to omit it. It is very salty tasting however, so to balance the flavors without it, I’d go for either adding more Tamari to taste or sub tahini with additional Tamari to taste. I hope this helps, Alissa and you enjoy the recipe!

      Reply

  8. Wow! This recipe delights all the senses. Delicious and hearty, full of aromatics and umami flavors and healthful, whole, scrumptious ingredients. You knocked it out of the park again, sister! Made this for dinner for an out-of-town, meat-loving guest. He didn’t miss the meat at all. All he could say was Wow. Wow. Wow. Over and over again. The black sesame seeds and green onions for garnish were a hit. We SO enjoyed this recipe. I can always count on anything from your site being spectacular. Thank you!

    Reply

  11. 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!

    Reply

  12. Soups containing MISO should not be boiled after the miso is added. It destroys the probiotic benefit of the miso.

    Reply

    • 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!

      Reply

  13. 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

    Reply

  14. 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!

    Reply

  16. 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.

    Reply

  18. 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!

    Reply

    • 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

      Reply

    • 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!

      Reply

  24. 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.

    Reply

  25. 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!

    Reply

  26. 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!

    Reply

    • 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!

      Reply

  27. 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!

    Reply

    • 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

      Reply

  28. 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!

    Reply

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