Savory Miso Mushroom Ramen with Crispy Onions

There’s something magical about a steaming bowl of ramen, especially when it’s packed with rich miso broth, tender mushrooms and a tangle of chewy noodles. This vegetarian version is all about layers of flavor-soy-ginger mushrooms, a savory broth and a crunchy topping of crispy fried onions.

Whether you’re a ramen enthusiast or new to homemade noodles, this recipe is surprisingly simple to pull together. Customize the heat with Sriracha and pile on as many crispy onions as you like. It’s a bowl of comfort that will make you fall in love with ramen all over again.

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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

6 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

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim and quarter mushrooms.
2. Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil. Keep the empty pot handy.
3. Heat a drizzle of oil in the empty pot over medium-high heat. Add scallion whites, ginger and half the garlic. Cook, stirring, until fragrant, about 30 seconds. Season with salt and pepper.
4. Stir in 3 cups water, hoisin sauce, miso sauce concentrates and veggie pho stock concentrates. Taste broth and season with salt if desired. Bring to a boil, then cover and reduce heat to low. Simmer, covered, until ready to serve.
5. While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Turn off heat; add soy sauce and stir to coat.
6. Divide noodles between large soup bowls. Pour broth over noodles. Top each bowl with mushrooms and any remaining sauce from the pan. Sprinkle with scallion greens and drizzle with Sriracha to taste. Garnish with a few crispy onions and serve. Tip: Add 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.

How do I make this gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce. Check that the stock concentrates are gluten-free.

Can I prepare the broth ahead of time?

Absolutely. Make the broth up to 3 days in advance and refrigerate. Reheat before serving.