Description
Miso Mushroom Ramen Soup is a warm and comforting dish that combines rich umami flavors with tender mushrooms and slurp-worthy ramen noodles. Perfect for chilly evenings or busy weeknights, this quick recipe comes together in just 30 minutes. Customize your bowl with fresh veggies or toppings to create a delightful meal that warms both the heart and the soul.
Ingredients
Scale
- 4 oz ramen noodles
- 3 tbsp miso paste (white or yellow)
- 2 cups mixed mushrooms (shiitake and cremini)
- 4 cups low-sodium vegetable broth
- 1 tbsp fresh ginger (grated)
- 2 tbsp low-sodium soy sauce
- 2 green onions (sliced)
- 2 soft-boiled eggs (optional)
Instructions
- Prepare your ingredients: Chop mushrooms, slice green onions, and grate ginger.
- Cook the noodles: Boil salted water, add ramen noodles, and cook for about 3 minutes. Drain and set aside.
- Sauté aromatics: In a large pot, heat oil over medium heat, add mushrooms, and sauté until golden brown. Stir in grated ginger until fragrant.
- Build the broth: Add vegetable broth and soy sauce to the pot. Stir in miso paste until dissolved and simmer for about 5 minutes.
- Combine noodles and broth: Add cooked noodles to the pot and stir gently until heated through.
- Serve: Ladle soup into bowls, garnish with green onions and soft-boiled eggs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Feel free to customize with different mushrooms or greens like bok choy. Store leftovers in an airtight container for up to three days; reheat gently on the stove.