How to Make Hearty Vegetarian Ramen with Miso and Mushrooms

Simple Summary

This vegetarian ramen is a comforting bowl of umami-rich broth, tender noodles, and earthy mushrooms, perfect for a satisfying meat-free meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 8 cups vegetable broth
• 1/4 cup white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 8 oz mixed mushrooms (shiitake, oyster, and cremini), sliced
• 2 packages (9 oz each) fresh ramen noodles
• 4 green onions, thinly sliced
• 2 cups baby spinach
• 4 soft-boiled eggs, halved
• 1 sheet nori, cut into strips
• 1 tablespoon toasted sesame seeds

Instructions

1. In a large pot, bring the vegetable broth to a simmer over medium heat.

2. In a small bowl, whisk together the miso paste with 1/2 cup of the hot broth until smooth. Add this mixture back to the pot, along with soy sauce and sesame oil. Keep the broth warm over low heat.

3. In a separate pan, heat 1 tablespoon of oil over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

4. Add the sliced mushrooms to the pan and cook for 5-7 minutes until they're golden brown and have released their moisture. Set aside.

5. Bring a pot of water to a boil and cook the ramen noodles according to package instructions, usually about 3-4 minutes. Drain and rinse with cold water to stop the cooking process.

6. To assemble, divide the cooked noodles among 4 large bowls. Ladle the hot miso broth over the noodles.

7. Top each bowl with a portion of the sautéed mushrooms, sliced green onions, and a handful of baby spinach.

8. Add two halves of soft-boiled egg to each bowl.

9. Garnish with nori strips and a sprinkle of toasted sesame seeds.

10. Serve immediately, allowing the hot broth to slightly wilt the spinach.

Chef's Notes

• For a gluten-free version, use tamari instead of soy sauce and choose gluten-free ramen noodles or substitute with rice noodles.
• Customize your ramen by adding other vegetables like corn, bamboo shoots, or bean sprouts.
• To make soft-boiled eggs, gently lower eggs into boiling water and cook for exactly 6 minutes, then immediately transfer to an ice bath.
• For a spicier ramen, add a tablespoon of chili oil or sriracha to the broth.
• Leftover ramen broth can be stored in the refrigerator for up to 3 days. Reheat gently and assemble fresh components when ready to serve.

Nutritional Info

Per serving (approximate):

• Calories: 420
• Protein: 18g
• Carbohydrates: 65g
• Fiber: 6g
• Fat: 12g
• Rich in B vitamins, iron, and antioxidants from mushrooms and vegetables

Serving Suggestions

• Pair with a side of edamame or vegetable gyoza for a complete meal.
• Serve with a chilled glass of Japanese green tea or a light Asian beer.
• For a fun dining experience, set out small dishes of additional toppings like corn, bamboo shoots, or chili oil, allowing diners to customize their ramen.
• Finish the meal with a light dessert like mochi ice cream or fresh fruit for a balanced end to your Japanese-inspired dinner.