These vegetarian and vegan mushroom ramen noodles come together in about 30 minutes. Similar to my Thai Ginger-Garlic Noodle Bowls, these easy mushroom miso bowls are packed with ginger, garlic, veggies and oodles of noodles. With plenty of variations and a spicy option, this recipe is a community favorite.
This recipe post was first published February 2017 and was updated February 2022 with new pictures and recipe notes. The recipe remains unchanged.
Easy Mushroom Ramen Noodles Recipe
Busy weekdays call for fast dinners. If I can get it all into one pot, even better.
This easy mushroom ramen recipe helps accomplish two things. Dinner is ready in about 30 minutes, and clean-up is a snap. Here’s to winning weeknights!
At its most basic, ramen is a Japanese noodle soup with a umami filled both. The broth base varies as widely as the noodles, which are typically wheat based. Some ramen broth recipes require hours to prepare properly, but I tend to stick to a quicker variety, although not authentic, and simply add miso with a generous amount of grated ginger and garlic simmered with veggie broth.
A miso based ramen is my favorite because not only it’s plant-based, but it imparts umami and earthy flavors to the overall recipe. A noodle bowl at its finest!
Laurel said: “This was SUPER! Vegan teen, vegetarian husband and “flexitarian” teen and mom thought it was great!”
Spinach in Ramen
Ramen noodle soup is delicious on its own, but we gotta have some greens! For this mushroom ramen noodle bowl, I add baby spinach. The leaves are small enough so there’s no chopping involved and they wilt down in the hot steamy broth.
PRO TIP: If using large spinach leaves, stack the leaves tall, roll them up on the long side of the leaf and cut into thin ribbons.
For chill summer noodle salads, try my Sesame-Ginger Noodle Salad with Cashews or this popular Thai Peanut Noodle Salad.
Quick Guide: How to Make Mushroom Miso Ramen
Make this mushroom miso soup in a large soup pot or a five to seven quart Dutch oven. You’ll need plenty of space to sear the mushrooms and for all that noodley brothy goodness. In summary, here’s how to make mushroom ramen (see recipe card for details):
- First, start with a bit of oil. Add grated garlic and ginger with sliced green onions and mushrooms. Sear the mushrooms over medium heat with the aromatics, then add the vegetable broth.
- Next, bring the mixture to a boil, then add the noodles. Cook for five minutes, then add a miso slurry.
- Last, to the mushroom miso broth, stir in spinach and garnish with green onions and sesame seeds.
Talk about no-fuss!
Top mushroom ramen bowls with fresh spinach, chopped or whole, then stir it in so that it wilts down into the hot broth. Add a squeeze of sriracha, then top with green onions, plenty of sesame seeds, tamari (or soy sauce), to taste, and dinner. is. DONE!
Variations on Mushroom Ramen Noodles
There are many ways to enjoy ramen and variations are endless. Here are a few ways to customize this easy shiitake ramen recipe:
- Make it Gluten Free: This vegan ramen can be made gluten-free. Look for gluten free Miso paste and also, opt for gluten free noodles such as Millet and Brown Rice Ramen Noodles.
- Mushrooms: While this recipe is for shiitake mushroom ramen, the type of mushroom in ramen is flexible. You can easily sub other mushrooms like oyster mushrooms or even crimini (aka baby bella) mushrooms. One maker made portobello mushroom ramen!
- The Broth: You’ll need several cups of vegetable broth for the recipe. A good broth enriches and helps flavor the ramen. I use Better Than Boullion brand, a concentrated veggie broth paste, but for a more boldly mushroom miso flavored ramen, opt for mushroom broth paste.
- Spicy Mushroom Ramen: Share with Sriracha or red pepper flakes on the side to make this mushroom ramen recipe customizable and extra spicy!
- Add a Protein: share mushroom ramen noodles with a poached, soft or hard boiled egg or keep this mushroom ramen vegan, enjoy with firm tofu, pressed and cut into small bite size pieces. Place the tofu in the broth while it’s simmering away. It’ll soak up the that mushroom miso broth!
A Few Recipe Notes
- Prepare all your veggies before starting the mushroom ramen recipe. It comes together quickly so you’ll want to have everything ready for speedy cooking!
- Fresh Ginger and Garlic: For maximum flavor, opt fresh. Grate your fresh ginger and garlic on a fine microplainer. It’s a bit messy, but with the effort. I don’t peel fresh ginger, I leave the skin on and watch the grater work it’s magic.
- Extra Brothy Please! Soba noodles soak up quite a bit of broth. If a more brothy ramen is desired, add another cup of veggie or mushroom broth.
Did you make this recipe? If so, please leave a comment and rating below as it helps others considering making this recipe. If you’re on Instagram, be sure to take a picture and tag me @VanillaAndBean so I can see and share in my stories!
Mushroom Ramen Noodles with Miso and Spinach Recipe
Ingredients
- 2 tablespoons Coconut Oil unrefined, or olive oil
- 12 ounces (340 grams) Shiitake Mushrooms stems removed, sliced thin
- 1 tablespoons Fresh Ginger microplaned or finely grated
- 1 tablespoons Fresh Garlic microplaned or finely grated
- 4 Green Onions sliced thin, whites and green separated
- 4 cups (940 grams) Vegetable Broth *see note
- 3 cups (675 grams) Water
- 2 Bundles (152 grams) Soba Noodles gluten free if needed
- 5 cups (95 grams) Baby Spinach
- 2 tablespoons White Miso Paste **see note
- Tamari and Sriracha to taste
Serve With:
- Sesame seeds, Sriracha, Tamari, green onions and cilantro.
Instructions
- In a large Dutch oven or soup pot (non stick or enamel is 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 a squeeze of Sriracha for a touch of heat and Tamari if 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 on the side.
- Store leftovers in a lidded container, in the refrigerator, for up to three days.
