Miso Mushroom Ramen with Crispy Onions

This isn’t your average instant ramen. Our chefs have crafted a deeply flavorful bowl featuring a rich miso broth, tender soy-ginger mushrooms and springy noodles. Each serving is topped with crispy fried onions, fresh scallion greens and a drizzle of Sriracha for a kick.

Whether you’re a ramen enthusiast or new to homemade noodle soups, this recipe comes together quickly with simple ingredients. The combination of umami-packed miso, savory hoisin and aromatic ginger creates a broth that’s both comforting and complex. Get ready to fall in love with every slurp.

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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. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim and quarter mushrooms (skip if pre-sliced).
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.
3. Heat a drizzle of oil in the same 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 (6 cups for 4 servings), hoisin, 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 and add soy sauce; stir to coat.
6. Divide noodles between large soup bowls. Pour broth over noodles. Top each bowl with mushrooms and any remaining sauce from 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 a different type of mushroom?

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

Can I make this ramen gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce. Check that your miso and hoisin are gluten-free.

How do I store leftovers?

Store noodles and broth separately in airtight containers in the fridge for up to 3 days. Reheat broth on the stove and add noodles just before serving.