Miso Mushroom Ramen with Crispy Onions

This isn’t your average instant ramen. We’re talking about a deeply savory bowl of miso broth, tender soy-ginger mushrooms and springy noodles that will transport you straight to ramen heaven. Topped with crispy fried onions, fresh scallion greens and a drizzle of sriracha, this veggie ramen is pure comfort in a bowl.

Best of all, it comes together in just 35 minutes with simple ingredients. Whether you’re a ramen novice or a seasoned slurper, this recipe will make you fall in love with homemade 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 Vegetable 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 all produce. Thinly slice scallions, separating whites from greens. Peel and mince ginger and garlic. Trim and quarter mushrooms.
2. Add ramen noodles to boiling water and cook, stirring, until just softened, 1-2 minutes. Drain and rinse under cold water, then toss with a drizzle of oil to prevent sticking. Set aside; keep the pot handy.
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, hoisin sauce, miso sauce concentrate and veggie pho stock concentrate. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve. Taste and adjust salt if needed.
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 toss to coat.
6. Divide noodles between large soup bowls. Ladle broth over noodles. Top with mushrooms and any remaining sauce from the pan. Sprinkle with scallion greens and drizzle with sriracha to taste. Garnish with crispy fried onions. Serve immediately, adding more 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 ramen vegan?

Yes, this recipe is completely vegan as written. Check your noodle and stock labels to be sure.

How do I store leftovers?

Store noodles and broth separately in airtight containers in the fridge for up to 3 days. Reheat broth and pour over noodles.