Creamy Spicy Miso Mushroom Ramen

creamy spicy miso mushroom ramen featured
creamy spicy miso mushroom ramen

Creamy Spicy Miso Mushroom Ramen

Inspired by traditional Japanese cuisine, this homemade vegan ramen has crispy, roasted mushrooms, and a creamy, spicy broth. It's super easy and only takes 30 minutes.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine Japanese
Servings 2

Ingredients
  

  • 2 cups vegetable broth
  • 1 cup water
  • 1/2 cup canned light coconut milk
  • 1 tbsp mellow white miso paste
  • 1 tbsp tahini
  • 1/4 cup dried mushrooms (optional – these are just for flavoring the broth and will be removed before serving, I use dried porcini mushrooms)
  • 1 inch ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp rice vinegar
  • 1 tbsp coconut aminos (can sub soy sauce if not gluten free)
  • 1 tbsp chili garlic sauce
  • 1 ramen noodle cake* (see recipe notes)
  • 8 oz shiitake mushrooms, roughly torn
  • 2 tbsp vegan butter
  • 2 shallots, chopped
  • red chili flakes

TOPPINGS (optional, but don't skip them!)

  • 1 cup bean sprouts
  • 1.5 cups sweet corn, canned or frozen
  • 3 green onions, chopped
  • 2 cups baby spinach

Instructions
 

  • In a large soup pot, combine the broth, water, coconut aminos, rice vinegar, tahini, miso paste, coconut milk, chili garlic sauce, ginger, and garlic. If using the dried mushrooms, add those at this step as well. Stir everything together to combine, bring to a boil over medium heat. Then reduce heat to low, cover, and simmer for 20-25 minutes.
  • While the soup is going, roast the shiitake mushrooms. Preheat the oven to 425F/218C. Add the torn mushrooms, vegan butter, shallots, and a couple shakes of chili flakes. Cook in the oven for 20-25 minutes until the mushrooms are golden and getting crispy, stirring things around about halfway through.
  • Remove from the broth and throw away the dried mushrooms.
  • Turn up the heat, bringing the soup to a boil. Add in the spinach (if using) and noodles. Cook for about 5 minutes until the noodles are soft and the spinach is wilted.
  • If you are serving with bean sprouts, add these into the boiling broth for 1 minute before serving.
  • Ladle the broth between two bowls and top with the crispy mushrooms & shallots, sweet corn, and green onions! If you want it EXTRA spicy add a little more chili garlic sauce to your bowl.

Notes

* if you can’t find noodles labeled ‘ramen’ you can just use the noodles out of an instant ramen pack. Alternatively, you could substitute with rice noodles, soba noodles, or another egg-free noodle. I find that 2oz (30g) noodles per person is a good ratio, and this works out to be 1 ramen cake.  
Keyword creamy, dairy free, miso, mushroom, ramen, spicy, vegan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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