Miso Ramen with Mushrooms
If you love eating Asian-style food, then you need to try making this miso ramen with mushrooms!
Ramen is one of the most popular Asian dishes – and for good reason! There are so many different types of ramen, all of them filled with amazing flavour.
While most miso ramens are delicious, not all are equal when it comes to nutrition. Some restaurant-made ramens may not be the healthiest meals because of the extra ingredients that can be included and the generous portion sizes. However, if you make your own at home then you can avoid any unhealthy ingredients and make sure it is a wholesome and delicious meal!
This recipe contains mushrooms, egg, and bok choy, making it a soothing meal to warm you up and keep you full on those days when you feel like something comforting.
This recipe for Miso Ramen can be made vegan too — simply leave out the egg when preparing.
Miso Ramen With Mushrooms
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Dietary preferences: Vegetarian, Dairy-free, Nut-free
- 3 tbsp olive oil
- 4 shiitake mushrooms, stems removed and sliced
- 40g enoki mushrooms
- 2 bok choy bulbs, halved lengthways
- 2 large eggs (optional)
- 1 garlic clove, crushed
- 2 tsp fresh ginger, grated
- pinch of dried chilli flakes
- 1 spring onion, thinly sliced, white and green parts separated
- 2 tbsp white miso paste
- 1 tbsp salt-reduced soy sauce or tamari
- 1L salt-reduced vegetable stock
- 120g ramen noodles (2 portions)
- Heat one tablespoon of olive oil in a non-stick fry pan over medium-high heat. Add the shiitake mushrooms and cook for 5-7 minutes, stirring occasionally. Add the enoki mushrooms and cook for a further 2-3 minutes until the mushrooms are tender and lightly coloured, stirring occasionally. Remove from the pan and set aside. Wipe the pan clean.
- Heat one tablespoon of olive oil in the fry pan over medium-high heat. Add the bok choy, cut side down. Cook for 3-4 minutes or until starting to soften and colour. Remove from the pan and set aside.
- To soft boil the eggs, place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce the heat to medium-low and simmer, covered, for 3-4 minutes. Remove the eggs from the pan with a slotted spoon and place in a bowl of iced water. Leave for one minute. Tap the eggs gently on the bench to crack the shells and peel. Cut in half and set aside.
- Heat the remaining oil in a medium saucepan over medium heat. Add the garlic, ginger, chilli flakes and white parts of the spring onion and cook for 1-2 minutes, stirring frequently. Stir in the miso paste, soy sauce and stock. Bring to the boil then reduce the heat to medium-low and simmer, covered, for 5-6 minutes.
- Add the noodles and cook, covered, for a further 4 minutes until al dente (see the packet instructions), stirring occasionally.
- To serve, arrange the noodles, bok choy and mushrooms in two serving bowls and ladle over the hot broth. Top with the soft boiled egg, if using, and sliced green spring onion. Enjoy!
Loved my miso ramen recipe?
If you want to try another Asian-style dish that is just as easy to make, be sure to check out my prawn laksa recipe. It’s the perfect quick dinner because even though it’s simple to make, it’s filled with flavour!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.