Vegan Miso Ramen with Ginger-Soy Mushrooms and Crispy Onions

There’s nothing quite like a steaming bowl of ramen to warm you from the inside out. This vegan version skips the instant packets and delivers a deeply flavorful broth made with miso and pho-inspired stock. Tender mushrooms are sautéed with ginger, garlic, and soy sauce, then piled over chewy ramen noodles. A drizzle of Sriracha and a handful of crispy fried onions add the perfect finishing crunch.

Ready in just 35 minutes, this recipe is ideal for a weeknight dinner that feels special. The broth is savory and rich, the mushrooms are savory-sweet, and every bite is satisfying. Customize the heat level to your liking and enjoy a bowl that’s both nourishing and delicious.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the ginger and garlic. Trim and quarter the mushrooms (if not pre-sliced).
2. Once the water is boiling, add the ramen noodles and cook, stirring occasionally, until just softened, about 1-2 minutes. Drain and rinse the noodles under cold water for at least 30 seconds, then toss with a drizzle of oil to prevent sticking.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add the scallion whites, minced ginger, and half of the garlic. Cook, stirring, until fragrant, about 30 seconds. Season with salt and pepper.
4. Stir in 3 cups of water (6 cups for 4 servings), hoisin sauce, miso sauce concentrate, and veggie pho stock concentrate. Bring to a boil, then cover and reduce the heat to low. Let the broth simmer while you prepare the mushrooms. Taste and adjust seasoning with salt if needed.
5. While the broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add the mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until the mushrooms are browned and softened, 6-8 minutes. Add the soy sauce and stir to coat.
6. Divide the noodles between large soup bowls. Ladle the hot broth over the noodles. Top each bowl with the mushroom mixture and any remaining sauce from the pan. Sprinkle with scallion greens, drizzle with Sriracha to taste, and garnish with crispy fried onions. Serve immediately, adding more crispy onions as you eat to keep them crunchy.

Recipe Tips

FAQ

Can I use other mushrooms?

Yes, shiitake or cremini mushrooms work well in place of button mushrooms.

Is this recipe gluten-free?

No, the ramen noodles and soy sauce contain wheat. For a gluten-free version, use rice noodles and tamari.

How do I store leftovers?

Store noodles and broth separately in airtight containers in the fridge for up to 2 days. Reheat broth and pour over noodles.