Mushroom Miso Ramen
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the broth
  • 2 tbsp olive oil
  • 1 onion, coarsely chopped
  • 5 cloves garlic, minced
  • 2-inch piece of fresh ginger, minced
  • 4 cups low sodium vegetable or chicken stock
  • 2 cups water
  • 2 tbsp low sodium tamari or soy sauce
  • 1 tsp fish sauce
  • 1 tbsp rice vinegar
  • ⅛ tsp chili flakes (or more if you like spicy)
  • 8 ounces mushrooms
  • 1 tbsp white or yellow miso paste
  • 8 ounces ramen noodles
  • Toppings
  • 4 heads of bok choy, washed and separated into leaves
  • 3 cups fresh spinach
  • 4 boiled eggs
  • 4 scallions (spring onions), sliced
  1. Heat 1 tbsp of the oil in a large pot over a medium-high heat.
  2. Add the onion and cook for about 5 minutes. Then add the garlic and ginger and cook for an additional 2 minutes.
  3. Add the broth, water, tamari, fish sauce, rice vinegar, chili flakes, and half the mushrooms.
  4. Stir well, cover, turn the heat to low, and simmer for one hour, stirring occasionally.
  5. After 1 hour, remove broth from the heat, add the 1 tbsp miso paste, taste, and add more tamari if needed.
  6. Strain the broth, but keep the mushrooms for serving.
  7. Meanwhile, cook the noodles according to the instructions on the package. Drain and set aside.
  8. Prepare the hard boiled eggs by placing in almost boiling water for 6-7 minutes. Drain and, once cooled, peel, cut in half, and set aside.
  9. Stir fry the bok choy and remaining mushrooms in 1 tbsp of olive oil for about 3 minutes. Add the spinach and stir fry for an additional 2 minutes. Add a dash of water if it starts to stick.
  10. To serve, divide the noodles between four serving bowls. Top with the broth, bok choy, spinach, mushrooms, egg, and scallions.
Recipe by The Wholesome Fork at