Description
A delicious and easy recipe for Miso Mushroom Ramen Soup that you’ll love making at home.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 tbsp white miso paste
- 200g fresh ramen noodles
- 150g shiitake mushrooms, sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 soft-boiled eggs (optional)
- Soy sauce to taste
Instructions
- Prepare aromatics: Heat a large pot over medium heat. Add a drizzle of oil and sauté minced garlic and ginger for 1-2 minutes until fragrant.
- Build broth base: Pour in vegetable broth and bring it to a gentle simmer. Whisk in miso paste until fully dissolved.
- Add mushrooms: Stir in sliced shiitake mushrooms and cook until tender, about 5-7 minutes.
- Cook noodles: Add ramen noodles directly into the pot and cook according to package instructions (usually around 3-4 minutes).
- Serve: Serve hot, ladling soup into bowls and topping with soft-boiled eggs, chopped green onions, and any additional veggies you desire.
Notes
- Always whisk miso paste in a small amount of warm broth first to prevent lumps from forming in your soup
- Don’t boil the broth vigorously after adding miso paste as high heat can kill beneficial probiotics
- For richer flavor, sauté mushrooms separately until golden before adding them to the broth
- Store leftovers for up to 3 days and reheat the broth gently, adding fresh noodles when serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 380 calories
- Sugar: 8g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 186mg
Keywords: Miso Mushroom Ramen Soup, recipe, homemade, cooking, food, easy recipe