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Cozy Miso Ramen with Mushrooms

Miso ramen with browned mushrooms, spinach, jammy egg halves, and nori in a white ceramic bowl on white marble.
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Cozy Miso Ramen with Mushrooms combines springy noodles, golden mushrooms, tender greens, and jammy eggs in a savory garlic and ginger broth. White miso, soy sauce, and sesame oil bring comforting flavor to this easy dinner, ready in about 35 mins.

Ingredients

Scale

For the Broth

  • 4 cups chicken or vegetable stock
  • 1 tablespoon soy sauce
  • 1 tablespoon white miso paste
  • 1 tablespoon mirin or rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tablespoon chili paste or sriracha, optional

For the Toppings

  • 2 eggs
  • 2 packs fresh or dried ramen noodles
  • 1 cup shiitake or button mushrooms, sliced
  • 1 cup baby spinach or bok choy
  • 1 spring onion, finely sliced
  • 1 tablespoon toasted sesame seeds
  • ½ cup cooked shredded chicken or pork, optional
  • Nori sheets, for garnish
  • A little neutral oil, as needed for cooking the mushrooms

Instructions

  1. Cook the aromatics: Heat the sesame oil in a saucepan over medium heat. Add the garlic and ginger and cook for 1 min, stirring until fragrant.
  2. Simmer the broth: Stir in the soy sauce, miso, mirin or rice vinegar, and optional chili paste. Add the stock, bring briefly to a boil, then reduce the heat and simmer gently for 15 to 20 mins.
  3. Prepare the eggs: Meanwhile, lower the eggs into gently boiling water and cook for 6½ mins. Transfer to ice water, then peel and halve just before serving.
  4. Sauté the vegetables: Warm a skillet over medium heat with a little neutral oil if needed. Cook the mushrooms until golden, then add the spinach or bok choy and cook until tender. Give thicker bok choy stems extra time before adding the leaves.
  5. Cook the noodles: Boil the noodles separately according to the package directions, then drain. If using cooked chicken or pork, warm it until hot throughout.
  6. Assemble and serve: Divide the noodles between 2 bowls and ladle over the broth. Top with mushrooms, greens, egg halves, optional meat, spring onion, sesame seeds, and nori. Serve immediately.

Notes

  • The 35 mins total is an estimate that allows the eggs and vegetables to cook while the broth simmers.
  • Choose lower sodium stock and taste before adding extra salt.
  • Mirin adds sweetness; rice vinegar gives a sharper finish.
  • Store broth, noodles, and toppings separately in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking.
  • Freeze the broth alone for the best texture, then add freshly cooked noodles and toppings after reheating.
  • For fully cooked eggs, extend the cooking time until both whites and yolks are firm.
  • Nutrition is approximate and varies with noodle pack size, stock, and toppings; optional meat is excluded.

Nutrition

Keywords: Miso Mushroom Ramen

Find it online: https://thesavorymama.com/cozy-miso-ramen-with-mushrooms/