Mushroom Ramen Noodles with Miso and Spinach
Fast and hearty weeknight vegetarian and vegan mushroom ramen bowls come together in about 30 minutes. These speedy bowls are packed with ginger, garlic, shiitake mushrooms and oodles of soba noodles! With plenty of variations and a spicy option, this recipe is a commuity favorite. This recipe is vegetarian, vegan and easily gluten free.
Servings 4 - 5 Servings
Calories 262kcal
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
Add a Protein: 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.
*Soba noodles soak up quite a bit of broth. If a more brothy ramen is desired, add another cup of veggie broth. Balance the extra broth with Tamari and Sriracha as desired.
**Find miso paste in the refrigerated section of the grocery store.
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.
Recipe inspired by Power Foods.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 43g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1606mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4144IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 3mg