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Creamy Miso Ramen with Mushrooms – Cozy Vegan Comfort Food - Image 2

Creamy Miso Ramen with Mushrooms

A comforting bowl of vegan ramen featuring a creamy miso broth, mushrooms, and noodles. Perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Sesame oil
  • 4 cups Vegetable broth
  • 1 cup Coconut milk Full-fat for creaminess
  • 3 tbsp White miso paste
  • 2 cloves Garlic Minced
  • 1 inch Ginger Grated
  • 8 oz Shiitake mushrooms Sliced
  • 4 oz Baby spinach
  • 8 oz Ramen noodles Dried
  • 2 stalks Green onions Sliced
  • 1 tbsp Soy sauce
  • 1 tsp Rice vinegar
  • 1 tsp Sriracha Optional, for heat

Equipment

  • Large pot
  • Small bowl
  • Strainer
  • Ladle

Method
 

  1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
  2. Add sliced shiitake mushrooms and cook for 5 minutes until they start to soften. Stir in vegetable broth and bring to a simmer.
  3. In a small bowl, mix miso paste with a bit of hot broth to dissolve, then stir into the pot. Add coconut milk, soy sauce, and rice vinegar. Simmer for 10 minutes.
  4. While the broth simmers, cook ramen noodles according to package instructions. Drain and set aside.
  5. Stir baby spinach into the broth until wilted. Adjust seasoning with additional soy sauce or sriracha if desired.
  6. Divide noodles among bowls, ladle the hot broth over them, and garnish with green onions.

Notes

Chef's Tips:
• For a creamier texture, blend a portion of the broth before serving
• Avoid boiling the broth after adding miso to preserve its flavor
• Serve with a side of pickled vegetables for added zest
Food Safety:
• Ensure all ingredients, especially mushrooms, are cooked to a safe temperature
• Store leftovers in the refrigerator within two hours of cooking