Vegan Miso Mushroom Ramen Noodles with Shiitake & Portobello

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Make Mushroom Ramen at home in just 20 minutes, and skip the takeout! A quick broth is poured over egg noodles topped with the most flavorful miso mushrooms and fresh cilantro. This Mushroom Ramen is the perfect easy dinner for cold fall & winter days!

Jump to:

• Why you will love this recipe
• What you need to make it
• How to make it
• Tips & tricks
• Recipe FAQ
• More cosy soup recipes
• Recipe
• Reviews

Now I am in no way claiming this to be an authentic mushroom ramen recipe. But this vegan ramen is so tasty, and so quick to make - so I'm gonna leave it here for you anyway.

Feel free to change it up to suit you - I've added an egg to this mushroom ramen on occasions, as well as some spinach or bok choy. Yummy either way!

Why you will love this recipe

• It's quicker than takeout - all done in just 20 minutes
• It's easy with just a few simple steps
• Pretty basic ingredients - at least for a ramen recipe, you should be able to find them all at your grocery store
• Super flavorful broth despite the short cook time
• The most flavor packed mushrooms with miso, ginger, garlic & cilantro and a slight caramelization
• Balanced flavors - umami, salt, sweet & acidity, this mushroom ramen has them all!
• Make as much as you need - this mushroom ramen is easy to make for one, as well as for a lot of people. Just click the number of servings in the recipe card to adjust!

What you need to make it

Ingredient notes

• Mushrooms: I love the combo of shiitake and Portobello for a mushroom ramen, but you can use just one of them or even switch one/both for white button mushrooms
• Vegetable broth: if you have homemade vegetable broth, feel free to switch the water + bouillon cubes for this
• Concentrated mushroom stock can be skipped, but adds loads of flavor
• Ginger: I use organic so I don't have to peel * it. Or peel it with a spoon!
• Soy sauce: make sure you use the Japanese kind, the dark chinese kind will not give the same flavor at all
• Vegetable oil: use a kind with a high smoke point - ie olive oil is not a good option

Ingredient substitutions

• Vegetable broth can be swapped for chicken broth or mushroom broth
• Mirin can be substituted for a sweet wine, or use white wine vinegar or rice vinegar and add ½ a teaspoon of sugar per tablespoon of vinegar (so for 2 servings of this recipe you'd use 2 tablespoon of vinegar and 1 teaspoon of sugar)
• Miso paste can be swapped for instant miso powder - use one serving of miso powder for one serving of this recipe
• Red wine vinegar can be swapped for white wine vinegar, apple cider vinegar or rice vinegar
• White wine can be substituted for almost anything with alcohol - for example sake and other liquors, sparkling wine, or something else without a too strong taste of its own. You can also use 50/50 vinegar and water.
• Red onion can be skipped or substituted for green onions/spring onions
• Lime can be swapped for lemon

Ingredient variations and additions

• Dried mushrooms can be added to the broth for extra flavor
• Fresh spinach or bok choy is a great addition, add it next to the noodles before pouring over the broth
• Bean sprouts fresh or canned
• An egg - hard boiled, poached or soft boiled egg - is a great addition
• Black pepper is delicious cracked fresh over the finished dish

How to make it

This mushroom ramen cooks quickly, so I recommend chopping and measuring out everything ahead of time, as well as mixing the miso paste with wine and sugar.

1. Place all ingredients for the broth in a saucepan, bring to a boil, then cover, lower the heat, and simmer for 5 minutes. Meanwhile, start the mushrooms.
2. Heat oil in a pan over high heat until very warm, it should almost move a bit. Add the mushrooms and let them just sit there for about 1 minute.
3. After 1 minute, mix the mushrooms and then cook until browned on all sides, about 5 minutes.
4. Lower to medium-high heat and add ginger & garlic

5. Pour in the miso mixed with wine and sugar, and cook for 1 minute until most of the liquid is gone
6. Add soy sauce
7. Add red wine vinegar
8. Add white wine, then mix and cook for 1 minute until the liquid is mostly gone

9. Remove the pan from the heat and add the cilantro
10. Mix well
11. To serve, place noodles and mushrooms in a soup bowl and pour over the strained broth
12. Top with chopped * red onion, more fresh cilantro, and half a lime. Serve immediately!

More cosy soup recipes

Love a good soup, like this Mushroom Ramen? Then you will love these recipes!

• Instant Pot Turkey Soup
• Spicy Chicken Noodle Soup
• Gluten Free Cream of Mushroom Soup
• Spicy Chicken Soup with Whole Chicken
• Vegan Lentil Soup
• Thai Ginger Coconut Soup

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