Easy Mushroom Ramen

5 from 10 votes

Just 10 ingredients + 30 minutes is all you need to make this cozy homemade ramen. (vegan, gluten-free with soy-free option)

Prep Time15

Cook Time15

Total Time30

Course: dinner, Soup

Cuisine: Japanese

Servings: bowls

Calories: 369kcal

Ingredients

1 ounce dried mushrooms (I prefer porcini) *optional, see notes
½ cup finely chopped shallot or onion
1 bunch bok choy chopped (roughly 2 cups worth)
8 ounces fresh shiitake mushrooms or mushroom of choice
4 cups vegetable broth add 1 cup if omiting dried mushrooms
2 tablespoons white miso paste use chickpea miso for soy-free option
2 tablespoons reduced-sodium tamari or soy sauce or coconut aminos for a soy-free option
8 ounces ramen noodles
finely chopped green onions + sesame seeds for serving optional

US Customary - Metric

Instructions

In a measuring cup, combine 1 cup hot water with 1 ounce dried mushrooms. Stir together then set aside to steep while you prepare the remaining ingredients. *Skip this step if not using dried mushrooms. Instead add an additional 1 cup of broth plus 1 tablespoon miso to the recipe below.
In a large pot, warm 1 tablespoon oil over medium heat. Add the onion/shallot and cook for 2 minutes. Next, add the garlic and mushrooms and continue to cook for another 5 minutes. Add the bok choy to the pot and cook for 3 minutes more. Pour in the vegetable broth and bring to a low boil.
From the dried mushroom broth, strain out the rehydrated mushrooms while reserving the remaining liquid. Pick out any hard pieces of rehydrated mushrooms then chop whatever is left and add it to the pot. Add the miso to the mushroom liquid and whisk until evenly combined. Pour into the pot with the broth along with the tamari the bring to a low boil and reduce heat to a simmer.
Bring a separate small pot of salted water to a boil over medium high heat. Add the ramen noodles and cook as directed. Strain and set aside.
Ladle broth into separate bowls for serving then add ramen noodles. Serve warm with green onion and sesame seeds, and enjoy!

Notes

For best results, store cooked ramen noodles separate from broth and combine when ready to serve. This helps keep the noodles from falling apart and becoming mushy. Ew.

*If you can't find dried porcini mushrooms or prefer not to use them, sub 1 cup broth and add another tablespoon of miso. This will give the ramen more of a miso flavor (rather than a mushroom flavor) but it will still be tasty!

Nutrition Facts are an estimate and will vary depending on what specific brands and ingredients you choose.

Nutrition