Hoisin Miso Ramen with Beef and Mushrooms

This quick ramen bowl is pure comfort in a bowl. Silky noodles swim in a rich, savory broth made with hoisin and miso, while sautéed mushrooms and wilted spinach add earthy goodness. Ground beef brings heartiness and a drizzle of chili crisp gives it a fiery kick. Top it all with crispy fried onions for that irresistible crunch.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something warm, satisfying and full of flavor. The broth comes together in minutes and the toppings are simple but impactful. Every slurp-worthy bite is a balance of umami, spice and texture.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView 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

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Once water is boiling, add noodles to pot. Cook, stirring, until just tender, 1-2 minutes. Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil. Keep empty pot handy for next step.
2. In pot used for noodles, combine hoisin, miso sauce concentrates, pho stock concentrates and 3 cups water (6 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve. Taste broth and season with salt if desired.
3. While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Stir in spinach and cook, stirring constantly, until wilted, 30-60 seconds. Add half the soy sauce (all for 4 servings); stir to coat.
4. Divide noodles between large soup bowls. Pour broth over noodles. Top with mushrooms and spinach and any remaining sauce from pan. Top with as much chili crisp as you like. Garnish with crispy fried onions and serve. Add the onions as you eat to keep them nice and crispy.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute with udon, soba or even spaghetti. Adjust cooking time according to package directions.

How can I make this vegetarian?

Omit the ground beef and use vegetable broth instead of pho stock concentrate. Add extra mushrooms or tofu for protein.

Is this recipe very spicy?

The chili crisp adds heat, but you can adjust the amount to your preference. Start with a small drizzle and add more if desired.