These vegetarian and vegan mushroom ramen noodles come together in about 35 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.
Easy Mushroom Ramen Noodles Recipe
Busy weekdays call for fast dinners. If I can get it all into one pot, even better.
This easy 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 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.
At a Glance: 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 noodly brothy goodness.
- First, saute 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, add the noodles. Cook for a few minutes, then add a miso slurry.
- Last, 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: 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 you use 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 recipe extra spicy!
- Add a Extras: share with a poached, soft or hard boiled egg or to 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!
Traci’s Tips
- 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 for fresh. Grate your ginger and garlic on a fine microplainer. It’s a bit messy, but worth 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.
Love Mushrooms? Check out my collection of 20 Vegetarian Dinner Recipe Ideas With Fresh Mushrooms.
Mushroom Ramen Noodles with Miso and Spinach
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.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I just found brown rice and millet ramen noodles at Costco and they are gluten free! They are even in the little square shape of old school ramen and they taste good and hold up in soup! The package is just the noodle cakes and it comes with about 12 of them.
Hi Nancy! Oh yes, I have those noodles and they’re very good, and you’re right, totally old school!… I need to add a note about that, thank you for reminding me! Let us know if you make this recipe with them!
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.
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!!
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!
Amazing! Our new favorite 😄
Hooray! So happy you like it Heidi! :D
Absolutely lush!
Thaaank you Teesa!
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!
Hello! Can I just cook this on my stovetop instead of using a Dutch Oven (which I don’t have)?
Hi Danielle! Yep, that’ll be fine!
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!!
A total win-win, Kasey! Way to go you! SO happy to read your note! :D
Hi Traci! What would you recommend as a sub for miso? I love the flavour, but unfortunately it upsets my tummy! Thanks! :)
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!
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