Description

This cozy Miso Mushroom Ramen Soup combines tender ramen noodles with a flavorful broth enriched by miso paste, fresh and dried mushrooms, bok choy, and a touch of chili oil for subtle heat. The sautéed garlic, ginger, and porcini mushrooms deepen the umami profile, creating a satisfying vegetarian soup perfect for chilly days or anytime comfort food is needed.

Ingredients

Noodles

8 ounces ramen noodles

Aromatics & Mushrooms

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

Vegetables

1 baby bok choy
½ cup water chestnuts

Broth & Flavorings

¼ cup white miso paste
2 tablespoons tamari (or soy sauce)
2 teaspoons chili oil (hot)
5 cups vegetable broth

Garnishes

Green onions, sliced
Sesame seeds, toasted

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Instructions

Prepare ramen: Cook the ramen noodles according to the package instructions until just tender. Drain and set aside.
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. Stir and sauté for 3 minutes until fragrant.
Mix broth ingredients: Add the white miso paste, tamari or soy sauce, chili oil, and vegetable broth to the Dutch oven. Stir well to combine and bring to a gentle cook. Let it simmer for 15 minutes to develop flavors.
Prepare bok choy: Lower the heat to maintain a gentle simmer. Trim the bottom off the baby bok choy and separate it into individual leaves.
Simmer vegetables: Add the fresh baby bella mushrooms, sliced shallots, bok choy leaves, and water chestnuts into the broth. Stir and let everything simmer together for 5 minutes until the vegetables are tender but still vibrant.
Divide and serve: Portion the cooked ramen noodles into bowls. Ladle the hot miso mushroom broth with vegetables over the noodles.
Garnish: Sprinkle sliced green onions and toasted sesame seeds on top for added flavor and a nice finishing touch. Serve immediately.

Notes

Use tamari for a gluten-free option instead of soy sauce.
Dried porcini mushrooms add deep umami flavor but can be substituted with other dried mushrooms if unavailable.
Adjust chili oil amount based on your preferred spice level.
Ensure not to overcook the bok choy to keep it crisp and fresh.
For added protein, consider topping with a soft-boiled egg or tofu cubes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese