Cozy and Delicious Mushroom Ramen Soup

Warm up with a bowl of this rich and flavorful Mushroom Ramen Soup! Bursting with earthy mushrooms, tender bok choy, and savory miso broth, this soup is a perfect balance of umami and spice. It’s not only satisfying and comforting but also quick to make—a wholesome meal in under 30 minutes. Whether you’re looking for a comforting lunch, a quick dinner, or a plant-based option to add to your rotation, this ramen soup is the answer!

Why You’ll Love This Recipe

  • Hearty & Nourishing: Packed with mushrooms, greens, and flavorful broth.
  • Easy to Make: Minimal prep and a one-pot method keep it simple.
  • Vegan-Friendly: Naturally plant-based without compromising on flavor.
  • Customizable: Adjust spice levels, swap in your favorite vegetables, or add protein.

Ingredients

For the Broth & Veggies:

  • 8 oz ramen noodles
  • 1 tbsp coconut oil
  • 3 cloves garlic, minced
  • 2 tsp ginger, minced
  • ¼ cup dried porcini mushrooms
  • 2 shallots, sliced
  • 1 cup Bella mushrooms, sliced
  • 1 baby bok choy, chopped
  • ½ cup water chestnuts, sliced

For the Seasoning:

  • ¼ cup white miso paste
  • 2 tbsp tamari sauce
  • 2 tsp hot chili oil (adjust to taste)
  • 5 cups vegetable broth

Optional Garnishes:

  • Sliced green onions
  • Sesame seeds

How to Make Mushroom Ramen Soup

  1. Prepare the Porcini Mushrooms
    • Soak the dried porcini mushrooms in warm water for 10 minutes until softened. Drain, chop into small pieces, and set aside. Reserve the soaking liquid to add depth to your broth.
  2. Cook the Ramen
    • Cook the ramen noodles according to the package instructions. Drain and set aside until ready to serve.
  3. Sauté the Aromatics
    • Heat coconut oil in a large Dutch oven or soup pot over medium heat. Add minced garlic, ginger, and the rehydrated porcini mushrooms. Sauté for about 3 minutes until fragrant.
  4. Build the Broth
    • Add white miso paste, tamari sauce, chili oil, vegetable broth, and the reserved porcini soaking liquid to the pot. Stir well to dissolve the miso paste. Let the broth simmer for 15 minutes to develop its rich flavors.
  5. Add the Vegetables
    • Lower the heat and add bok choy, water chestnuts, Bella mushrooms, and sliced shallots to the simmering broth. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
  6. Assemble the Bowls
    • Divide the cooked ramen noodles into serving bowls. Ladle the hot mushroom miso broth with veggies over the noodles.
  7. Garnish and Serve
    • Top with green onions and sesame seeds for extra flavor and texture, if desired. Serve hot and enjoy!

Tips & Variations

  • Spice Level: Adjust the chili oil to your taste or substitute with sriracha or red pepper flakes.
  • Extra Protein: Add tofu, tempeh, or even a soft-boiled egg for a heartier meal.
  • Swap the Greens: Spinach, kale, or Napa cabbage work well if bok choy isn’t available.
  • Gluten-Free Option: Use gluten-free ramen noodles and ensure your tamari is certified gluten-free.

Why This Recipe Works

The combination of earthy porcini and Bella mushrooms, creamy miso paste, and a hint of spice from the chili oil creates a perfectly balanced broth that’s both comforting and exciting. Fresh bok choy and water chestnuts add texture and freshness, while the ramen ties it all together into a filling, slurp-worthy meal.

This Mushroom Ramen Soup is a delicious way to elevate your ramen game. Perfect for chilly nights or when you’re craving something warm, flavorful, and nourishing. Give it a try—you’ll be hooked!