Soy-Ginger Mushroom Ramen with Crispy Onions

There’s something magical about a steaming bowl of ramen-the way the rich broth clings to chewy noodles, the earthy depth of mushrooms and the satisfying crunch of toppings. This soy-ginger mushroom ramen brings all that comfort to your table without the need for hours of simmering. With a savory miso base, tender button mushrooms glazed in soy and ginger and a sprinkle of crispy fried onions, every slurp is pure bliss.

Best of all, this recipe comes together in just 35 minutes, making it perfect for busy weeknights when you crave something deeply satisfying. Customize the heat with Sriracha and finish with fresh scallions for a pop of color and flavor. Whether you’re a ramen enthusiast or a newcomer, this bowl is sure to become a favorite.

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Ingredients

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Cook ramen noodles according to package directions until tender. Drain and set aside.
2. While noodles cook, heat cooking oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden and softened, about 5 minutes.
3. Add minced garlic and grated ginger to the mushrooms. Cook for 1 minute until fragrant.
4. Stir in soy sauce and hoisin sauce. Cook for another 2 minutes, allowing the sauce to coat the mushrooms. Remove from heat.
5. In a small bowl, whisk together pho stock concentrate, miso sauce concentrate and 2 cups of hot water until dissolved. Alternatively, use the noodle cooking water for extra flavor.
6. Divide the cooked noodles between two bowls. Pour the miso broth over the noodles.
7. Top each bowl with the soy-ginger mushrooms, crispy fried onions and sliced scallions.
8. Drizzle with Sriracha to taste. Serve immediately.

Recipe Tips

FAQ

Can I use other mushrooms?

Yes, shiitake or cremini mushrooms work well in this recipe.

Is this recipe vegan?

Yes, all ingredients are plant-based. Check the labels of your stock and miso concentrates to ensure they are vegan.

Can I make this gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce. Also verify that the hoisin sauce and stock concentrate are gluten-free.