Miso Ramen with Mushrooms
A rich, savory miso broth with mixed mushrooms, sweetcorn, and spring onion, served over springy ramen noodles. Ready in about 30 minutes.
15Prep min
20Cook min
35Total min
Serves 4Serves
JapaneseCuisine
EasyDifficulty
There's something deeply comforting about a bowl of ramen, and this miso version is one of the quickest ways to get there. The broth gets its depth from a combination of white miso, dried shiitake soaking liquid, and a touch of toasted sesame oil. It's savory, slightly sweet, and completely satisfying.
We're using a mix of fresh mushrooms—cremini for substance, shiitake for umami, and a handful of enoki or oyster mushrooms for texture. Sweetcorn adds little pops of sweetness that balance the salty miso, while spring onions bring freshness. A soft-boiled egg on top is optional but lovely if you eat eggs.
This recipe is flexible: use whatever mushrooms you have on hand, and feel free to add a sheet of nori or a pinch of chili flakes. The key is to not boil the miso—whisk it in at the end to preserve its flavor and beneficial cultures.
We're using a mix of fresh mushrooms—cremini for substance, shiitake for umami, and a handful of enoki or oyster mushrooms for texture. Sweetcorn adds little pops of sweetness that balance the salty miso, while spring onions bring freshness. A soft-boiled egg on top is optional but lovely if you eat eggs.
This recipe is flexible: use whatever mushrooms you have on hand, and feel free to add a sheet of nori or a pinch of chili flakes. The key is to not boil the miso—whisk it in at the end to preserve its flavor and beneficial cultures.
Ingredients
- 4 portions ramen noodles (about 300g fresh or 200g dried)
- 2 tablespoons toasted sesame oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 300g mixed fresh mushrooms (cremini, shiitake, oyster), sliced
- 1.2 litres vegetable stock
- 4 dried shiitake mushrooms
- 3 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 200g sweetcorn kernels (canned or frozen)
- 4 spring onions, thinly sliced
- Optional: 4 soft-boiled eggs, halved
- Optional: toasted sesame seeds, for garnish
Instructions
- In a small saucepan, bring 200ml of the vegetable stock to a simmer. Remove from heat, add the dried shiitake mushrooms, and let soak for 10 minutes. Remove the mushrooms, discard the stems, and slice the caps. Reserve the soaking liquid.
- Meanwhile, cook the ramen noodles according to package instructions. Drain, rinse briefly under cold water to stop cooking, and set aside.
- In a large pot, heat the sesame oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the fresh mushrooms and cook for 5–7 minutes until they release their moisture and start to brown.
- Pour in the remaining vegetable stock and the reserved shiitake soaking liquid. Bring to a simmer and cook for 5 minutes.
- Reduce the heat to low. In a small bowl, whisk the miso paste with a ladleful of hot broth until smooth. Stir the mixture back into the pot. Add the soy sauce and sugar. Taste and adjust seasoning. Do not boil after adding miso.
- Add the sweetcorn and sliced rehydrated shiitake mushrooms. Simmer for 2 minutes to heat through.
- Divide the cooked noodles among four deep bowls. Ladle the hot broth and mushrooms over the noodles. Top with spring onions, and if using, add a soft-boiled egg half and a sprinkle of sesame seeds.
Cook’s tips
- Use a mix of mushrooms for the best texture and flavor.
- Don't boil the broth after adding miso—it can become grainy.
- For a spicier kick, add a teaspoon of chili paste or a pinch of cayenne.
Substitutions
- White miso can be substituted with yellow or red miso, but adjust quantity to taste as they are stronger.
- Fresh ramen noodles can be replaced with dried ramen or even soba noodles.
- Vegetable stock can be replaced with water plus an extra tablespoon of soy sauce.
Storage & reheating
Store leftover broth and noodles separately in the refrigerator for up to 3 days. Reheat the broth gently and add freshly cooked noodles to avoid sogginess.
Frequently asked questions
Can I make this miso ramen vegan?
Yes, the recipe is already vegan if you omit the optional soft-boiled egg. Ensure your noodles and miso paste are vegan-friendly.
What type of miso is best for ramen?
White (shiro) miso is mild and sweet, making it ideal for a balanced broth. Yellow or red miso can be used for a deeper, saltier flavor.
Can I add other vegetables?
Absolutely. Baby spinach, bok choy, or sliced carrots are great additions. Add quick-cooking greens in the last minute of simmering.
How do I prevent the noodles from getting soggy?
Cook the noodles separately and add them to the bowls just before serving. If storing, keep noodles and broth separate.
