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Miso mushroom ramen

Inspired by the soul-warming noodle shops of Japan. Deeply savory miso broth, silky noodles and golden mushrooms meet in one generous bowl.

Ingredients

  • 200 g Mixed mushrooms
  • 2 tbsp White miso paste
  • 180 g Ramen noodles
  • 700 ml Vegetable stock
  • 2 cloves Garlic cloves
  • 2 stalks Spring onions
  • 1 tbsp Toasted sesame oil

How to make it

  1. Get everything ready

    Clean and slice the mushrooms. Finely chop the garlic and spring onions. Bring a separate pot of water to a boil for the noodles.

    Chef’s note: Keep the green spring onion tops for garnish.

  2. Sear the mushrooms

    Heat sesame oil in a deep pot over medium-high heat. Sauté the mushrooms in a single layer until browned, about 5–6 minutes.

    Chef’s note: Avoid stirring too early; the golden edges build flavor.

  3. Build the broth

    Add garlic and cook for 30 seconds. Pour in the stock, bring to a gentle simmer and cook for 8 minutes.

    Chef’s note: Keep the broth below a rolling boil for a clear, balanced flavor.

  4. Stir in the miso

    Ladle some warm broth into a bowl and whisk with miso until smooth. Return it to the pot off the heat.

    Chef’s note: Do not boil miso after adding it; its aroma is delicate.

  5. Cook the noodles

    Boil ramen noodles according to their package, usually 3–4 minutes. Drain well and divide between two bowls.

    Chef’s note: Cook noodles separately to prevent a starchy broth.

  6. Finish and serve

    Pour hot broth and mushrooms over the noodles. Finish with spring onions and a few drops of sesame oil.

    Chef’s note: Serve immediately while the noodles are springy.