Vegetarian Ramen Soup with Miso Mushrooms

Fry your favorite mushrooms, place them over a heap of egg noodles and pour over a simple & quicker version of “dashi” (ramen broth) – and there you have this delicious vegetarian mushroom ramen. No need for takeout when this ramen soup is so easy to make at home! It’s the perfect cosy couch dinner to cure a cold or just to get through all those cold fall & winter days.

And those mushrooms? I bet ya they’re the the tastiest ones you’ve ever had.

Ramen not your thing? Try this Thai Chicken Noodle Soup instead!

OK I hear you. Ramen soup?? Dashi?? Easy?? But yes. I am serious. There are a few steps to this soup but with all this flavor you just have to try it. None of the steps are difficult, and all in all you can make it in under 25 minutes (depending on how long you let the dashi cook – but as long as you give it 5 minutes it’s gonna be gooood).

And yes, there are a few special ingredients in there. But not too many, I promise you. More like 2, unless you consider soy sauce a special ingredient in which case you really need some anyway.

And you know what? Once you have them, you can make this mushroom ramen soup whenever you want – and use the ingredients for so many other dishes as well.

Making ramen is kinda addictive. All that adding of a dash of this and a dash of that makes me feel like a true witch. And I love feeling like a true witch. Like, witches are badass. I wanna be a witch. And let’s just call this my love potion, mmkay? (Yes, I am looking forward to Halloween thank you very much.)

OK, on to the details for some delicious vegetarian mushroom ramen!

Why this is the best ramen soup recipe

I came up with this recipe for mushroom ramen many years ago after becoming obsessed with ramen soup. Like, without ever having had real ramen soup. I just saw it everywhere and just knew it had to be amazing.

I have since had real ramen soup (OK not “I’m in Tokyo”-ramen soup but “ramen shop in Stockholm”-ramen), and this is still my favorite. So whenever I crave a cosy bowl of ramen – this is what I make.

Why I love it?

• Those mushrooms… Full of flavor (ginger! garlic! miso! cilantro!), a perfect balance of salt, sweet & acid – not to mention slightly caramelized… they’re just the best mushrooms I’ve ever had.
• That dashi… Now a dashi usually cooks for a loong time (or so I’ve heard) – this one does not. Unless you wan’t it to. Of course, if you cook it longer, the flavor intensifies – but it’s also perfectly delicious after just 5 minutes. Honestly, I could drink this dashi.
• The toppings… For me, an important aspect of a good ramen soup is the whole “make-it-your-own” characteristic. Like, I want to be able to add an egg, some hot sauce or like here – some cilantro, lime and chopped red onion. In the exact amounts I like it, thank you very much.
• As quick as takeout – in no more than 25 minutes (prep included!) you can have this on the table. That’s quicker than Uber Eats for sure.

Expert tips for making vegetarian ramen noodle soup

• Chop & mince everything before you start with the mushrooms – things happen fast and at high heat, so you wanna be all “there”, not away chopping your cilantro.
• Let the dashi cook longer for more intense flavor – I sometimes let it cook for up to 20 minutes, and while it does make a difference it is not at all necessary for good taste. Just if you really value even more good taste, you know?
• Do not be tempted to cook the noodles in the dashi – now this might seem like one of those “yep, I made that mistake”-tips and yes you are very right. Seemed like a great idea. Turned out horrible with a thick dashi that was not at all what I had in mind. (Thank you starchy egg noodles…) So just don’t.
• White wine can be substituted for almost anything with alcohol. Sake is a perfect choice of course, as is my go-to substitue-for-anything-alcoholic Cachaca – but just grab whatever you have open. Go for something you like that doesn’t have a too strong taste of its own. For this one I did prosecco, just because that’s what was open in the fridge.
• Concentrated mushroom stock can be excluded or substituted for some dried mushrooms or for part of a mushroom bouillon cube or some mushroom bouillon powder. Just add it when making your vegetable broth!
• Not a fan of peeling ginger? Just use organic and skip the whole peeling process. Or peel with a spoon!
• Use your favorite mushrooms! I love making this with portobello & shiitake – but often I substitute one or both for white button mushrooms instead. Use what you find & is within your budget!

How to make Vegetarian Mushroom Ramen

Start by preparing your noodles and your dashi. Prep the noodles according to the package – cooking or soaking accordingly. Then rinse them in cold water so they don’t stick. They will be heated by the dashi anyway so it’s fine if they cool down.

Then for the dashi, it all begins with vegetable broth and concentrated mushroom stock (if you have it, otherwise you can skip it). After this come the ginger slices. Bring to a boil, and let boil gently under a lid for 5-20 minutes.

While the dashi is cooking you have the perfect window for prepping everything else. This means:

• Chopping mushrooms, red onion and cilantro
• Maybe peeling and definitely grating ginger
• Mincing garlic
• Mixing your miso paste with white wine & sugar
• …and maybe even – for extra witchy bonus points! – measuring out your soy sauce, mirin, white wine and red wine vinegar

You’ll thank me later when things start to happen fast with the mushrooms.

Then after the dashi has been simmering for at least 5 minutes we add in the soy sauce, mirin & white wine and mix. Take the pot of the heat and let sit under a lid until you’re ready to serve.

Now it’s time for the mushrooms! Heat a wok or frying pan over high heat and make sure it gets hot, then pour in the oil. Like, when you pour in the oil you should see it start to move straight away. When it does, add in the mushrooms and let them sit on one side until they get a lot of color (so don’t mix straight away). Then mix, and let sit again until they have a lot of color. All in all, this process takes about 5 minutes and they should get a nice, deep brown color on all sides.

When the mushrooms have lots of nice color it’s time to lower the heat slightly to medium-high and add in the garlic and ginger.

Mix and let cook for a minute or so until it smells amazing – then add in the miso mixed with white wine and sugar. Mix, let sit for a minute or so and then now is when we start to feel like real witches.

First, add in the soy sauce – mix & cook for about 30 seconds until most of the liquid is gone. Then add your red wine vinegar – mix & cook for about 30 seconds until most of the liquid is gone. And, finally – add the white wine. After the white wine, mix and cook for about 30 seconds (until yes, the liquid is almost completely gone), the turn off the heat and mix in the cilantro.

Now we’re done with all the components, so all that’s left is to plate.

Start out with a nice deep bowl and place a good, large heap of noodles in it. Then place your mushrooms on top and follow with the dashi. I add the dashi by holding a small-ish strainer over the bowl and pouring it in.

Now top with lime, chopped red onion & cilantro – and serve immediately. Or leave the toppings for your guests to add themselves, if you prefer.

And that’s it. A delicious, steaming bowl of vegetarian ramen – in less time than delivery. Enjoy!

How did you like this vegetarian ramen soup? What are your favorite ramen toppings? Let me know in the comments below! And why not leave a rating while your there, and let me know how I’m doing?

Enjoy your cosy fall nights (preferably with a nice bowl of ramen…)!

Emmeline

Vegetarian Ramen Soup with Miso Mushrooms

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Japanese, ramen, vegetarian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 1 serving

Calories: 628kcal

Author: Emmeline Kemperyd

Ingredients

• 60 g egg noodles cooked according to package instruction

Dashi – Ramen broth

• 4 dl vegetable broth
• 1 Tbsp concentrated mushroom stock
• 5 cm ginger sliced thin, peel optional if using organic ginger
• 1.5 Tbsp Japanese soy sauce
• 1 Tbsp mirin
• 2 Tbsp white wine

Miso Mushrooms

• 2 Tbsp vegetable oil
• 100 g portobello mushroom chopped
• 3 shiitake mushrooms chopped
• 1 garlic clove minced
• 1 Tbsp ginger grated, peel optional if using organic ginger
• 2 Tbsp miso paste mixed with the white wine & sugar below
• 2 Tbsp white wine
• 1 tsp sugar
• 1 tsp Japenese soy sauce
• 1 tsp red wine vinegar
• 1 tsp white wine
• 1 handful cilantro chopped

To serve

• 0.5 red onion finely chopped
• 0.5 lime
• 1 handful cilantro chopped

Metric – US Customary

Instructions

• Start by cooking your noodles according to the package instruction. Rince in cold water so they don't stick and set aside for now.

Dashi – Ramen broth

• Then start with the dashi. Place a pot with your vegetable broth over medium-high heat. Bring to a boil and add in concentrated mushroom stock and ginger slices. Cover, lower the heat and let simmer for at least 5 minutes.
• After 5 minutes (or more), remove the lid and mix in the soy sauce, mirin & white wine. Then take off the heat, cover and set aside for now. When time comes to serve, strain the dashi to get rid of the ginger slices.

Miso Mushrooms

• Place a wok over high heat and when very hot pour in the vegetable oil. 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. Mix when they have enough color on one side, and then cook for a total of about 5 minutes until they have a lot of color on all sides.
• Lower the heat slightly, to medium-high, and add in the ginger and garlic. Mix well and let cook for about 1 minute, until you really feel the ginger & garlic aromas.
• Meanwhile, mix the miso paste with 2 Tbsp of white wine and 1 tsp of sugar, and pour over the mushrooms. Mix well and let cook for 30 – 60 seconds, until most of the liquid is gone.
• Add in the soy sauce, mix, and cook for about 30 seconds until most of the liquid is gone.
• Add in the red wine vinegar, mix, and cook for about 30 seconds until most of the liquid is gone.
• Add in the white wine, mix, and cook for about 30 seconds until most of the liquid is gone.
• Take the wok off the heat and mix in one handful of chopped cilantro.

To serve

• Place one serving of noodles in a soup bowl and follow with one serving of mushrooms on top. Pour over the strained dashi and top with chopped red onion, chopped cilantro & half a lime. Serve immediately!

Notes

• Chop & mince everything before you start with the mushrooms since everything will happen fast later on.
• Let the dashi cook longer for more intense flavor – but settle for 5 minutes if you’re short on time.
• White wine can be substituted sake, prosecco or whatever else you have at home.
• Concentrated mushroom stock can be excluded or substituted for some dried mushrooms or for part of a mushroom bouillon cube or some mushroom bouillon powder. Just add it when making your vegetable broth!
• Not a fan of peeling ginger? Just use organic and skip the whole peeling process. Or peel with a spoon!
• Use your favorite mushrooms! I love making this with portobello & shiitake – but often I substitute one or both for white button mushrooms instead. Use what you find & is within your budget!

Nutrition Facts

Vegetarian Ramen Soup with Miso Mushrooms

Amount Per Serving

Calories 628 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g75%

Cholesterol 50mg17%

Sodium 4938mg215%

Potassium 847mg24%

Carbohydrates 88g29%

Fiber 7g29%

Sugar 23g26%

Protein 20g40%

Vitamin A 1390IU28%

Vitamin C 11.6mg14%

Calcium 53mg5%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

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