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    You are here: Home / Soups / Spicy Mushroom Ramen

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: May 8, 2017

    Spicy Mushroom Ramen

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    Spicy Mushroom Ramen

    Baby portobello mushrooms are simmered in spicy miso broth and served over slurpable noodles to create this savory vegan mushroom ramen.

    Bowl of Spicy Mushroom Ramen on a Distressed Surface with Fresh Cilantro in the Background

    We're halfway through spring, but somehow it's managed to stay rather cold where I live. Last week in particular was pretty darn nippy. Not that I mind! I'm actually all about that sort of thing...but it is nice to know what to wear and what to cook, and sometimes with unpredictable weather that's not the case.

    Close Up of a Ladle Full of Spicy Mushroom Ramen

    So one particularly cold and rainy day I had a springy recipe all planned, but I just wasn't feeling it. I was way more in the mood for something hot and comforting. So I decided to put my original recipe on the back burner. Literally, actually. I shoved the pot of food to the back burner while I busted out some noodles and mushrooms for this spicy bowl of goodness. (I later packed up the food on the back burner to finish another day. Nothing wasted!)

    Bowl of Spicy Mushroom Ramen with a Cluster of Noodles Wrapped Around Chopsticks

    This was exactly what I needed. My mushroom ramen was inspired by this noodle soup. My version takes a handful of shortcuts, but it's still super tasty. Any time dish calls for beef, mushrooms are the first thing I think of as a vegan substitute. They're also perfect material for a cozy bowl of soup.

    The soup turned out to be super hearty, super flavorful, and pretty much exactly what I needed for dinner on a chilly spring evening.

    Bowl of Spicy Mushroom Ramen on a Distressed Surface with Fresh Cilantro in the Background
    4.88 from 8 votes
    Print

    Spicy Mushroom Ramen

    Baby portobello mushrooms are simmered in spicy miso broth and served over slurpable noodles to create this savory vegan mushroom ramen.
    Course Soup
    Cuisine American, Asian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2
    Calories 445 kcal
    Author Alissa

    Ingredients

    • 2 tablespoons vegetable oil, divided
    • 12 ounces baby portobello mushrooms, cleaned and trimmed
    • 1 small onion, sliced
    • 2 garlic cloves, minced
    • 1 ½ teaspoons freshly grated ginger
    • 5 cups water
    • 1 star anise
    • 7 ounces extra firm tofu, drained, pressed and cut into ½ inch cubes
    • 3 ounces dried ramen noodles
    • 2-4 teaspoons sambal oelek
    • 2 tablespoons white miso paste
    • 1 teaspoon sesame oil

    For Serving

    • Chopped scallions
    • Fresh cilantro
    • Red pepper flakes

    Instructions

    1. Coat the bottom of a medium pot with 1 tablespoon of olive oil and place over medium heat. When the oil is hot, add the mushrooms in an even layer. Cook 10 minutes, flipping halfway through, until the mushrooms are lightly browned. Add the onion and continue to cook 5 minutes more, until soft and translucent. Add the garlic and ginger, and continue to sauté for about 1 minute more, until very fragrant.
    2. Add the water and star anise to the pot. Raise the heat and bring the liquid to a boil. Lower heat and allow to simmer until the mushrooms are very tender, about 15 minutes.
    3. While the soup simmers, coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until lightly browned and crispy on multiple sides. Transfer the tofu to a paper towel.
    4. Bring a medium pot of water to a boil. Add the ramen noodles and cook according to the package directions. Drain into a colander.
    5. Once the soup has finished simmering, remove it from the heat and stir in the sambal oelek, miso, and sesame oil. Taste test and adjust seasonings to your liking (but make sure the miso dissolves completely). Discard the star anise.
    6. To serve, divide the noodles into bowls and ladle the soup overtop. Top with tofu, scallions, cilantro, and red pepper flakes. Serve.

    Recipe Notes

    You can skip the tofu for an easier version of this dish, or if you're just not into tofu.

    Nutrition Facts
    Spicy Mushroom Ramen
    Amount Per Serving
    Calories 445 Calories from Fat 203
    % Daily Value*
    Fat 22.6g35%
    Saturated Fat 4.3g22%
    Sodium 825mg34%
    Potassium 1182mg34%
    Carbohydrates 43.5g15%
    Fiber 4.4g18%
    Sugar 6.6g7%
    Protein 20.4g41%
    Calcium 320mg32%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Creamy Vegan Sun-Dried Tomato Pesto Pasta
    Vegan Polenta Puttanesca »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Alicia Doering says

      May 11, 2017 at 12:10 pm

      The 3rd and 2nd last ingredients don't actually list what they are, just how much. It says it's a miso soup so I'm guessing one of the missing ingredients is the miso?

      Reply
      • Alissa Saenz says

        May 11, 2017 at 3:20 pm

        Sorry about that! I was trying to adjust my recipe format this morning and some of the ingredients started to display in white font! It's fixed now. :)

        Reply
    2. Karen says

      May 11, 2017 at 6:26 pm

      Can I sub red miso sate for white miso paste?

      Reply
    3. Karen says

      May 11, 2017 at 6:28 pm

      Oops spelling error..my question was can i sub red miso paste instead of the white miso paste?

      Reply
      • Alissa Saenz says

        May 11, 2017 at 9:34 pm

        I'm sure that would work fine. The flavor would be a bit more intense, but still delicious I'm sure. :)

        Reply
        • Karen says

          May 12, 2017 at 2:06 pm

          Made this last night subbing the red miso paste for the white miso paste. It was absolutely delicious! I tried making ramen once before (different recipe) and it was....ok...not something I'd make again. But THIS recipe was fantastic. Thank you SO SO much for this!! Being vegan I wanted to find a good vegan ramen recipe and this one really delivered !! Will def be making it again!! ❤️??❤️

          Reply
          • Alissa Saenz says

            May 13, 2017 at 10:52 am

            Yay! I'm so glad you enjoyed it! Maybe I'll try using red miso next time too. :)

            Reply
    4. Paul Cooper says

      October 14, 2017 at 9:45 am

      I made this just last night.
      I added a jalapeño, used half a red onion, marinated the well drained tofu overnight in five spice, soy and sesame oil. Also my local store didn’t have miso paste, so I had to use a vegetable bullion mix. 1.5tbs. Utterly delicious thank you.

      Reply
      • Alissa Saenz says

        October 14, 2017 at 11:20 am

        That all sounds delicious!! I'm glad you enjoyed it! Thanks Paul!

        Reply
    5. Cathy says

      December 18, 2017 at 12:35 pm

      5 stars
      Made this for lunch today! I really wanted a broth soup. This really fit the bill! I water sautéed the veg and did not use the tofu as I didn’t have time to press. Also added spinach as I wanted a green and had some to use up. Loved it!! Thanks Alissa!!

      Reply
      • Alissa Saenz says

        December 20, 2017 at 9:10 pm

        Spinach sounds like it would be great in here! I'm glad you enjoyed it! Thanks Cathy!!

        Reply
    6. glenda nickell says

      January 20, 2018 at 10:01 am

      4 stars
      Tried this yesterday. I. Had a bunch of dried mushrooms on hand so i rehydrated them and used the mushroom stock instead plain water. It was delicious. I tossed in some carrot ribbons, snow peas,and micro greens for added pyto nutrients. I love soup recipes for there versatility. Thanks for the yummy recipe.

      Reply
      • Alissa Saenz says

        January 24, 2018 at 4:47 pm

        That sounds delicious! I'm glad you enjoyed it!

        Reply
    7. Ellen says

      September 12, 2018 at 6:18 pm

      Do you need Sambal Oelek or is there a substitute for this flavour?

      Reply
      • Alissa Saenz says

        September 16, 2018 at 3:25 pm

        You could use another type of hot sauce, like sriracha, or even just spice it up with red pepper flakes. Enjoy!

        Reply
    8. Toya says

      October 20, 2018 at 12:14 am

      Can this be cooked in a slow cooker?

      Reply
      • Alissa Saenz says

        October 21, 2018 at 11:37 am

        I think so, but I'm not sure about the cook time. I'm thinking 2-3 hours on high or 4-5 on low. I'd love to hear how it works out if you try!

        Reply
    9. Christie says

      January 29, 2019 at 1:49 pm

      I love this recipe and make it quite often. It's fast and easy and so delicious! I like to had bokchoy to mine. The carrot ribbons and snow peas sound like a nice addition as well, I will try those in tonight's batch. 🍜

      Reply
      • Alissa Saenz says

        February 01, 2019 at 6:42 pm

        Those all sound like delicious additions! I'm glad you're enjoying it!

        Reply
    10. Evan says

      May 06, 2019 at 10:06 am

      5 stars
      Perfect Spiciness

      Reply
      • Alissa Saenz says

        May 12, 2019 at 4:19 pm

        I'm glad you think so! :)

        Reply
    11. Beth says

      May 07, 2019 at 7:05 pm

      5 stars
      Great, flavorful, simple ramen. Will definitely make again!

      Reply
      • Alissa Saenz says

        May 12, 2019 at 4:16 pm

        Wonderful!! I'm glad you like it!

        Reply
    12. Stephanie says

      December 16, 2019 at 8:46 pm

      5 stars
      Omg. This is INCREDIBLE!!! WOOOWWW! I think you should rename this to "crack soup" because I just cannot get enough. The level of umani...I am IN LOVE!!!

      Reply
      • Alissa Saenz says

        December 22, 2019 at 9:16 pm

        LOL! Yay!! I'm so glad you like it! Thanks Stephanie!

        Reply
    13. Josephine says

      September 12, 2021 at 5:48 am

      5 stars
      Made this very easy soup for my daughter and hubby yesterday and got rave reviews. They have travelled extensively and said they had the best ramen broth in Japan, and mine was exactly like the broth they had in a little Tokyo ramen house.....Accolades...👏👏👏. Thankyou for uour amazing soup recipes, cant wait to make some more....😍😍😍

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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