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!
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Now I am in no way claiming this to be an authentic mushroom ramen recipe. But this 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.
- 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.
- 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.
- After 1 minute, mix the mushrooms and then cook until browned on all sides, about 5 minutes.
- Lower to medium-high heat and add ginger & garlic
- Pour in the miso mixed with wine and sugar, and cook for 1 minute until most of the liquid is gone
- Add soy sauce
- Add red wine vinegar
- Add white wine, then mix and cook for 1 minute until the liquid is mostly gone
- Remove the pan from the heat and add the cilantro
- Mix well
- To serve, place noodles and mushrooms in a soup bowl and pour over the strained broth
- Top with chopped red onion, more fresh cilantro, and half a lime. Serve immediately!
Tips & tricks
- Prep everything before you start cooking - things happen fast for this recipe
- Let the broth cook longer for more intense flavor - but then don't add the soy sauce, mirin and white wine until you have about 5 minutes left
- Make the broth ahead of time and store in an airtight container in the fridge until you want to use it, it's good for up to 4 days
- Do not cook the noodles in the broth - the starchy egg noodles will thicken the broth too much
- Only plate as much as you will eat - the components store well, but not the finished dish
- Store leftovers in the fridge in an air tight container for up to 4 days
- Broth and mushrooms can be frozen and will be good for up to 3 months
Recipe FAQ
What mushrooms are good in ramen?
I recommend using portobello mushrooms and/or shiitake mushrooms for mushroom ramen as they pair really well with the other flavors. You can however use most mushrooms.
Is ramen broth vegetarian?
This depends on which ramen broth it is. This mushroom ramen broth is vegetarian (vegan even), but that will not be the case for all ramen broths.
Is ramen pasta?
Ramen noodles are very similar to pasta, but if made in the traditional way they are not the same. The main reason is that pasta is traditionally made from durum wheat, while ramen noodles are not. Ramen noodles should also be made with alkaline water, which pasta is not.
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
Recipe
Miso Mushroom Ramen Noodles with Shiitake & Portobello
Print RateServings: 2
Calories: 614kcal
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 2 servings egg noodles cooked according to package instruction
Broth
- 3 cups water
- 2 vegetable bouillon cubes
- 2 tablespoon concentrated mushroom stock
- 4 inches ginger sliced thin, peeling optional
- 3 tablespoon Japanese soy sauce
- 2 tablespoon mirin
- 4 tablespoon white wine
Miso Mushrooms
- 4 tablespoon white wine
- 2 teaspoon sugar
- 4 tablespoon miso paste
- 2 tablespoon vegetable oil
- 2 portobello mushrooms chopped
- 6 shiitake mushrooms chopped
- 2 garlic cloves minced
- 2 tablespoon grated ginger
- 2 teaspoon Japenese soy sauce
- 2 teaspoon red wine vinegar
- 2 teaspoon white wine
- 2 handfuls chopped cilantro
To serve
- 1 red onion finely chopped
- 1 lime cut in half
- 2 handfuls chopped cilantro
Instructions
Broth
- Pour water in a saucepan and bring to a boil. Crumble in the vegetable bouillon cubes and mix until dissolved. Mix in concentrated mushroom stock, soy sauce, mirin and wine and add the ginger slices. Bring back to a boil, then cover, lower the heat, and simmer for 5 minutes. Remove the ginger slices before serving.3 cups water, 2 vegetable bouillon cubes, 2 tablespoon concentrated mushroom stock, 4 inches ginger, 3 tablespoon Japanese soy sauce, 2 tablespoon mirin, 4 tablespoon white wine
Miso Mushrooms
- In a small bowl, mix together wine, sugar and miso paste. Set aside for now.4 tablespoon white wine, 2 teaspoon sugar, 4 tablespoon miso paste
- Place a wok, skillet or frying pan over high heat and allow it to become very hot. Pour in the vegetable oil, and when the oil is so hot it moves a bit, add in the mushrooms. Spread them out evenly, then let them just sit for a minute or so to get good color. Then mix, and cook for a total of about 5 minutes until they are browned on all sides.2 tablespoon vegetable oil, 2 portobello mushrooms, 6 shiitake mushrooms
- Lower the heat to medium-high, and add in the ginger and garlic. Mix well and let cook for about 1 minute, until fragrant.2 garlic cloves, 2 tablespoon grated ginger
- Add the miso mixed with wine and sugar, mix well, and cook for about 1 minute, until most of the liquid is gone.
- Add soy sauce, red wine vinegar and wine, and cook for about 1 minute, until most of the liquid is gone.2 teaspoon Japenese soy sauce, 2 teaspoon red wine vinegar, 2 teaspoon white wine
- Remove from the heat and mix in chopped cilantro.2 handfuls chopped cilantro
To serve
- Place one serving of noodles in a soup bowl and follow with one serving of mushrooms on top. Pour over strained dashi and top with chopped red onion, chopped cilantro & half a lime. Serve immediately!2 servings egg noodles, 1 red onion, 1 lime, 2 handfuls chopped cilantro
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
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Ingredient notes & substitutions
- Mushrooms: I love the combo of shiitake and Portobello, 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, dark chinese soy sauce will not give the same flavor at all
Tips & tricks
- Prep everything before you start cooking - things happen fast for this recipe
- Let the broth cook longer for more intense flavor - but then don't add the soy sauce, mirin and white wine until you have about 5 minutes left
- Make the broth ahead of time and store in an airtight container in the fridge until you want to use it, it's good for up to 4 days
- Do not cook the noodles in the broth - the starchy egg noodles will thicken the broth too much
- Only plate as much as you will eat - the components store well, but not the finished dish
- Store leftovers in the fridge in an air tight container for up to 4 days
- Broth and mushrooms can be frozen and will be good for up to 3 months
Nutrition
Calories: 614kcal | Carbohydrates: 82g | Protein: 20g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 4035mg | Potassium: 998mg | Fiber: 8g | Sugar: 19g | Vitamin A: 645IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 4mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Danielle
One thing I can only imagine is the flavor that you had in your kitchen when you were making this soup. I mean, I can't wait to get the right mushrooms for this recipe to have the very same smell in MY kitchen. The dish looks fabulous!
Emmeline Kemperyd
Thank you so much Danielle! Yeah those smells <3 However when making the video (on my living room floor...) I also started the fire alarm (too much smoke), but at least it smelled good at the same time 😉
Jessica Robinson
Sounds like the most delicious quick and easy dinner! Perfect for the kids too!
Emmeline Kemperyd
Oh yes I bet they'll love this! Thanks for commenting, Jessica!
Kristine
Delicious! That's all I can say about this recipe. It was easy to prepare and even my husband devoured it. I'll make this one again, thanks!
Emmeline Kemperyd
YESS so happy it was a hit! Thank you for commenting, Kristine!
Gloria
OK...it has noodles so I am in. This is the perfect recipe for the cool days that are ahead. I know my family would devour this any night of the week.
Emmeline Kemperyd
Haha that's my thoughts exactly! Do you know I almost named my blog "all the noodles"? It was taken on Instagram which was the only reason I hesitated.
Cindy Gordon
This recipe is a 100% yes for this vegetarian! Pure comfort food for me! I LOVE ramen!
Emmeline Kemperyd
Woho! So happy you liked it! <3
Sara Welch
What a delicious meal this was! Easily, a new family favorite recipe! Yum!
Emmeline Kemperyd
Thank you so much for your comment, Sara! So happy you liked it!
Sandhya Ramakrishnan
I love recipes like this for weeknight dinners where I can customize them for individual preference and also have it ready in under 30 minutes. Love the flavors in this soup.
Emmeline Kemperyd
Thank you Sandhya! Quick dinners are the best!
Byron Thomas
Wow - that ramen looks amazing! I can see the depth of flavour in the broth just popping out of those pictures. As a newly converted mushroom lover, I'm all over this!
Emmeline Kemperyd
Thank you Byron!
Amanda
I'm ready for soup season, and this looks so cozy and comforting. I definitely plan on putting this ramen on the rotation. Thanks for sharing!
Emmeline Kemperyd
Thank you for commenting & rating, Amanda! Hope you enjoy!