This soup is easy to make, comes together in under 30 minutes, and is so flavorful. Made easily with Right Foods Miso Ramen Soup, this is the perfect easy dinner.
This delectable dish combines the umami-rich flavors of mushrooms, the earthy goodness of miso, and the comforting warmth of ramen noodles. In this blog post, we will guide you through a simple recipe to prepare nourishing Mushroom Miso Ramen soup.
Preparing the Broth
To kickstart the creation of your Mushroom Miso Ramen soup, start by preparing the flavorful broth. In a medium-sized pot, pour in the seasoning packet provided with your miso ramen soup container, along with the miso paste, tahini, rice wine vinegar, soy sauce, maple syrup, and water. Keep the ramen noodles aside for now. Place the pot over medium heat and bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer for approximately 10 minutes, allowing the flavors to meld and develop.
Sautéing the Mushrooms
While the broth simmers, it's time to focus on the star of this dish: the mushrooms. In a large pan, add the mushrooms and cover it with a lid. Cook them over medium heat for 2 to 4 minutes to draw out the moisture and intensify their flavors. As the mushrooms release their liquid, continue cooking them, stirring occasionally. After around 5 minutes, if necessary, drain out any excess liquid from the pan. Now, it's time to elevate the mushrooms' taste by adding seasonings – salt, onion powder, garlic powder, and black pepper – and tossing them to coat evenly. The mushrooms will soak up the flavors, becoming even more aromatic and delicious.
Bringing it All Together
Once the broth has simmered and the mushrooms are perfectly seasoned, it's time to bring the Mushroom Miso Ramen soup together. Add the ramen noodles to the pot of broth and let them boil for approximately 5 minutes or until they reach the desired softness. Keep an eye on them, as overcooking might result in mushy noodles.
Meanwhile, gather a large bowl and place a generous handful of fresh spinach in it. Now, carefully transfer the cooked mushrooms to the bowl, adding them to the bed of spinach. Once the ramen noodles have cooked to perfection, ladle the hot broth over the spinach, mushrooms, and noodles in the bowl.
To add an extra touch of visual appeal and taste, garnish your dish with thinly sliced green onions and a sprinkle of sesame seeds. The vibrant green onions provide a fresh bite, while the nutty sesame seeds contribute a delightful crunch.
By following this straightforward recipe, you can create a bowl of culinary delight right in your own kitchen. The combination of umami-rich mushrooms, savory miso, and perfectly cooked ramen noodles makes this dish a true delight for the taste buds. So, grab your cooking utensils, gather the ingredients, and treat yourself to a comforting bowl of Mushroom Miso Ramen soup.
Right Foods vegan miso ramen is made with organic noodles, wakame seaweed, and real miso powder. It makes the perfect base for this tasty dish, and it's even delicious on its own, too.
Peruse our other amazing Dr. McDougall’s recipes on our recipe page.
Mushroom Miso Ramen Recipe
This soup is easy to make, comes together in under 30 minutes, and is so flavorful. Made easily
with Right Foods Miso Ramen Soup it is the perfect easy dinner.
1 unit Right Foods Miso Ramen
1 tablespoon miso paste (red, white, or yellow)
1 teaspoon tahini
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
2 teaspoons maple syrup
1 ½ cups water
8 ounces sliced baby bella mushrooms
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon black pepper
2 green onions, thinly sliced
2 to 3 large handfuls spinach (about 1 to 2 ounces)
Sesame seeds, optional, for garnish
In a medium pot prepare the broth. Add the seasoning packet from the soup container along with the other ingredients. Keep the ramen noodles separate. Bring to a boil over medium heat and then let simmer for 10 minutes.
In a large pan add the mushrooms. Cover with a lid and cook over medium heat for 2 to 4 minutes to draw out the moisture. Once there is liquid in the pan continue to cook the mushrooms mixing them around. After another 5 minutes if necessary drain out the liquid, add seasonings and toss to coat.
Add the ramen noodles to the broth and boil for 5 minutes or until noodles are soft.
Add the spinach along with cooked mushrooms to a large bowl. Pour over the broth and noodles. Garnish with green onions and sesame seeds. Enjoy!