Name: Miso Mushroom Ramen Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 8 ounces ramen noodles; 1 tablespoon coconut oil; 3 cloves garlic, minced; 2 teaspoons ginger, minced; ¼ cup dried porcini mushrooms; 1 cup baby bella mushrooms, sliced; 2 shallots, sliced; 1 baby bok choy; ½ cup water chestnuts; ¼ cup white miso paste; 2 tablespoons tamari (or soy sauce); 2 teaspoons chili oil (hot); 5 cups vegetable broth; Green onions, sliced; Sesame seeds, toasted

Print Recipe· 3.8 from 7 reviews

If you have a craving for something comforting, earthy, and packed with umami, then this Miso Mushroom Ramen Soup Recipe is about to become your new best friend. Imagine tender ramen noodles swimming in a rich broth infused with the deep, woodsy flavors of porcini and baby bella mushrooms, brightened by aromatic ginger and garlic, and rounded out with creamy miso and a gentle kick from chili oil. It’s an irresistible bowl of warmth, perfect for chilly evenings or whenever you need a hug in soup form.

Ingredients You’ll Need

The image shows an arrangement of fresh and dry ingredients on a wooden surface. There are two square blocks of dry yellow noodles near the bottom center. To their left, there is a small glass bowl filled with round brown mushrooms. Above the mushrooms, another glass bowl holds dried dark brown mushrooms. A fresh piece of ginger root lies near the center. To the top left are fresh green scallions with white bulbs. Above the scallions, a small metal cup contains dark soy sauce. Next to it, a small metal cup holds a beige paste. To the right of the ginger root, a glass bowl contains round white slices. Near the top right corner is fresh green bok choy. Below the bok choy are two small red onions and three garlic cloves. Near the bottom right, there is a tall glass measuring cup filled with orange liquid. A small metal measuring cup with clear liquid and a small metal cup with brown liquid are placed above the noodles. The background is replaced with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

For a dish this delightful, the ingredient list is refreshingly straightforward, yet each element plays a crucial role. From the savory miso paste that brings that signature Japanese depth, to the mix of mushrooms providing texture and earthy flavor, every ingredient is essential to building the vibrant personality of this soup.

Ramen noodles (8 ounces): The tender, chewy base that makes each spoonful satisfyingly slurp-worthy.
Coconut oil (1 tablespoon): Adds a subtle richness and helps sauté the aromatics beautifully.
Garlic (3 cloves, minced): Brings a fragrant punch that awakens the broth.
Ginger (2 teaspoons, minced): Lends a warming zing to balance the earthiness of the mushrooms.
Porcini mushrooms (¼ cup, dried): Impart an intense, almost smoky mushroom flavor that deepens the broth.
Shallots (2, sliced): Add a subtle sweetness and gentle crunch to the mix.
Baby bella mushrooms (1 cup, sliced): Offer meaty texture and a fresh mushroom essence.
Baby bok choy (1): Contributes vibrant green color and crisp, tender leaves.
Water chestnuts (½ cup): Introduce a delightful crunch that contrasts nicely with the softer mushrooms.
White miso paste (¼ cup): The heart of the dish, providing a creamy, salty depth that defines this Miso Mushroom Ramen Soup Recipe.
Tamari or soy sauce (2 tablespoons): Amplifies savory notes and adds umami complexity.
Chili oil (2 teaspoons): A gentle heat that brings the broth to life without overpowering the delicate flavors.
Vegetable broth (5 cups): The flavorful liquid base that carries all the ingredients beautifully.
Green onions (sliced): Fresh and sharp, perfect as a finishing touch.
Sesame seeds (toasted): Nutty and aromatic, these add a lovely crunch on top.

How to Make Miso Mushroom Ramen Soup Recipe

Step 1: Prepare the Ramen Noodles

Begin by cooking the ramen noodles according to the package instructions. They should be tender but still have that classic springy bite, which is key to a perfect bowl of ramen. Once cooked, drain and set them aside while you focus on building that rich, flavorful broth.

Step 2: Sauté Aromatics and Mushrooms

Heat the coconut oil in a Dutch oven over medium heat. Add the minced garlic, dried porcini mushrooms, and minced ginger. Sauté these aromatics for about three minutes until they become fragrant and the mushrooms begin to soften. This step is where your kitchen will start to smell irresistibly inviting.

Step 3: Build the Broth

Next, stir in the white miso paste, tamari or soy sauce, chili oil, and vegetable broth. Mix everything thoroughly to dissolve the miso paste evenly. Bring the broth to a gentle simmer and let it cook for 15 minutes. This simmering allows all the flavors to meld into a deep, luscious broth that will make your Miso Mushroom Ramen Soup Recipe truly unforgettable.

Step 4: Prepare the Vegetables

While the broth simmers, lower the heat and prepare the bok choy by cutting off the bottom and separating the leaves. These greens will add freshness and color to the soup. Also, have your sliced baby bella mushrooms, shallots, and water chestnuts ready—they’re coming in next.

Step 5: Combine and Simmer

Add the separated bok choy leaves, water chestnuts, fresh mushrooms, and shallots to the broth. Stir gently and allow everything to simmer for another 5 minutes. This short simmer keeps the vegetables tender yet crisp, maintaining their unique textures within the soup.

Step 6: Assemble the Soup

Divide the cooked ramen noodles evenly into serving bowls. Ladle the hot miso mushroom broth and vegetable mixture over the noodles, making sure every bowl gets a generous helping of mushrooms and greens. This final assembly is where your Miso Mushroom Ramen Soup Recipe comes together in all its steamy, fragrant glory.

How to Serve Miso Mushroom Ramen Soup Recipe

A white bowl on a wooden surface holds a clear broth with several layers: at the bottom, light yellow noodles are partially visible; on top of the noodles, there are green chopped scallions scattered throughout; large pieces of brown mushrooms and light beige sliced root vegetables float in the soup; black sesame seeds are sprinkled all over the surface; a white spoon rests inside the bowl, partially submerged in the broth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your serving experience, sprinkle sliced green onions and toasted sesame seeds over each bowl. These simple garnishes add a fresh, crunchy bite and a nutty aroma that complements the savory broth and tender noodles perfectly.

Side Dishes

This soup pairs wonderfully with light sides that won’t overpower it. Think edamame sprinkled with sea salt, a crisp cucumber salad dressed in rice vinegar, or some lightly pickled vegetables. These options add bright, refreshing contrasts and textural variety alongside your Miso Mushroom Ramen Soup Recipe.

Creative Ways to Present

Want to impress your guests? Serve the soup in rustic ceramic bowls to highlight its comforting nature. Add a soft-boiled egg for extra richness or a drizzle of chili oil on top for a fiery finish. Present individual portions alongside mini bamboo steamers filled with gyoza or vegetable dumplings to create a full Asian-inspired meal sensation.

Make Ahead and Storage

Storing Leftovers

This soup stores wonderfully in the fridge for up to 3 days. Keep the noodles separate from the broth if possible to avoid sogginess. Store in airtight containers to preserve flavors and textures.

Freezing

You can freeze the broth mixture without noodles for up to 2 months. Mushrooms may lose some firmness but the flavor will remain rich. When ready, thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add freshly cooked ramen or your preferred noodles just before serving to keep them fresh and springy, just like in the original Miso Mushroom Ramen Soup Recipe experience.

FAQs

Can I use other types of mushrooms?

Absolutely! While porcini and baby bella mushrooms bring their own unique flavor and texture, shiitake, cremini, or even oyster mushrooms can also be delicious substitutes that add different nuances to your soup.

Is this recipe vegan?

Yes, this Miso Mushroom Ramen Soup Recipe is completely vegan as long as you use vegetable broth and tamari or soy sauce that don’t contain animal products. It’s a fantastic plant-based meal loaded with umami flavor.

How spicy is the soup with chili oil?

The chili oil adds a gentle warming heat that livens up the broth without overwhelming the delicate mushroom flavors. You can adjust the amount to your liking or omit it for a milder version.

Can I prepare this soup in advance for a gathering?

Definitely! You can make the broth and prep the vegetables ahead of time, then cook the noodles and combine everything right before serving to keep the textures perfect and the flavors fresh.

What kind of miso paste is best?

White miso paste is recommended for its mild and slightly sweet flavor that complements the mushrooms perfectly. However, feel free to experiment with red miso for a deeper, more robust profile.

Final Thoughts

If you’re searching for a comforting, flavorful soup that feels like a warm embrace in a bowl, give this Miso Mushroom Ramen Soup Recipe a try. It’s simple enough to make any night of the week yet impressive enough to share with loved ones. Once you taste that perfect harmony of mushrooms, miso, and fresh veggies, you’ll see why this recipe always finds its way to my table again and again.