Healthy and fast! Crispy Mushrooms are the hero of this vegetarian ramen bowl!
Cream miso ramen with crispy mushrooms recipe made with Hakubaku Authentic Japanese ramen noodles. So good it doesn’t need any more than the ingredient list below! It’s absolutely possible to make great ramen at home and this healthy recipe gives you the savory and umami your tastebuds need. Crispy mushrooms add a crunch that pairs well with the miso flavor.
This ramen is creamy, a touch spicy, flavored with miso, and yes, filled with plenty of ramen noodles. Each bowl is topped with crispy, buttery, sesame mushrooms for the best bowl of homemade ramen…even better than a restaurant! Bonus? This can easily be made vegan as well by using our Organic Ramen noodles. This miso is simple to make and great when you use fresh ingredients and tasty noodles.
So Simple, So Good!
Ingredients
- 4 package Hakubaku Ramen BUY NOW>>
Crispy Mushrooms
- 1 pound mixed mushrooms, sliced 1 shallot, sliced
- 1 tablespoon sesame seeds
- 1⁄2 teaspoon chili flakes
- 1⁄4 teaspoon salt
- 1 tablespoon oil
Soup
- 1 1⁄2 cups vegetable broth
- 1⁄2 cup water
- 1 teaspoon soy sauce
- 1 clove of garlic, minced
- 1⁄2 inch ginger, minced
- 2 teaspoon rice vinegar
- 1 teaspoon chili oil
- 2 tablespoons tahini
- 4 slices of dried porcini
- 2 cups shredded kale
- 1⁄4 cup chopped cilantro
- 3 tbl miso paste
Optional Garnish
- 1 carrot, thinly sliced
- 2 green onions, thinly sliced 1 ramen egg
- 1⁄2 teaspoon sesame seeds 1⁄2 teaspoon chili oil
Directions
- Preheat the oven to 425°F (220°C)
- In a bowl add the mixed mushrooms, shallot, sesame seeds, chili flakes, salt, and olive oil. Mix the ingredients together then place evenly onto a baking sheet lined with aluminum foil (do not use parchment paper if broiling the mushrooms because it will catch on fire). Bake the mushrooms for 15 minutes. Broil the mushrooms for 1 minute (optional), watch carefully. Set aside until ready to use.
- In a small pot add the vegetable broth, water, soy sauce, miso, garlic, ginger, rice vinegar, chili oil, tahini, and dried porcinis, stirring often. Bring to a boil then remove the porcinis (you can save the hydrated porcinis in the refrigerator up to 3 days and use them in another recipe). Add the kale and cilantro and stir for one minute. Then, add the soup packet and stir until combined. Add the noodles to the broth and cook for 1 1⁄2 minutes. Remove from heat.
- Pour the ramen into a bowl and top with the crispy mushrooms, ramen egg, carrot, green onion, sesame seeds, and chili oil.
Enjoy!
