20-Minute Mushroom and Spinach Ramen with Hoisin Miso Broth

This 20-minute umami-packed bowl is soul-satisfying comfort. Silky noodles, earthy sautéed mushrooms and wilted spinach come together in a luxurious hoisin miso broth swirled with fiery chili crisp.

A scattering of crispy fried onions adds that essential crunch factor to every slurp-worthy bite!

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce Button MushroomsView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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. TIP: 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. TIP: Add the onions as you eat to keep them nice and crispy.

Recipe Tips

FAQ

Can I use other mushrooms?

Yes, shiitake or cremini mushrooms work well in this recipe.

Is this recipe vegan?

Yes, all ingredients are plant-based, but check labels for specific brands.

Can I make it less spicy?

Absolutely, reduce or omit the chili crisp to suit your heat preference.