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This homemade Healthy Mushroom Miso Ramen comes together in a pinch, and unlike instant ramen, is made with really great ingredients. Making ramen at home is intimidating to some, but primarily because the broth is difficult to master. Traditional broth is boiled for long lengths of time to unlock flavour, but when making a vegan friendly broth, it’s not necessary. Take my Shoyu Ramen, for example! Miso in particular is easy and really quick to make, and the best part is, it adds really wonderful gut health promoting benefits.
The vegan ramen broth gets its flavour from savoury miso paste and earthy mushrooms. Together, it makes a rich umami flavour. Enjoy this healthy Mushroom Miso Ramen next time you’re feeling under the weather, or when the weather is looking grey. It’s great for colder months, and nights where you need to get dinner on the table in a hurry.
This Healthy Mushroom Miso Ramen is not only healthy, but also vegan, gluten-free and oil free. I’ll also include a soy-free option in the recipe nots. We’re using ingredients like brown rice and millet based ramen noodles, miso paste, and wonderful mushrooms.
The recipe makes the perfect cozy dinner, or warming lunch. I love enjoying it during the fall and winter, and on rainy days that could use a little extra warmth.
It’s an easy to make, versatile recipe that you can add your favourite veggies to if you want to switch it up. Not to mention, you can add or subtract any mushroom varieties of choice. There are so many to choose from!
This recipe makes the perfect amount for 1 hungry human or 2 mildly peckish humans, but feel free to double or triple the recipe as needed to feed as many bellies as you’d like! I recommend enjoying right after cooking.
secrets to success
Most of the Asian ingredients listed are easily found at Asian grocery stores, if there is one nearby you. I’ll share links to online purchase some of the harder to find ingredients in the recipe, but recommend browsing an Asian store near you for better prices (just being honest!).
For maximum flavour, if you’d like to infuse more flavour you can also add dried shiitake mushrooms to the broth and steep before cooking. The longer you can allow it to steep, the deeper and richer the result. It’s an optional step, especially if you’re looking for a quick meal, but if you want to go the extra mile for flavour heaven, you might try it out.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
Prepare your ramen noodles according to package directions, then strain and set aside.
Bring 3-4 cups of water or veggie broth to a boil. Toss in mixed mushrooms and any additional veggies, and allow to cook for 2-3 minutes, or until tender.
Turn the heat off, then scoop a few tablespoons of the boiled water into a small bowl and begin to break down the miso paste, using a fork or chopsticks to whisk out any clumps until completely smooth. Start with 1 tbsp, and add more as desired (miso is naturally salty, so it depends on your taste preference!).
Add noodles back into the pot, and add the whisked miso. (We are adding the delicate ingredients once heat is off, so as to preserve the nutrients and probiotics).
Optionally, garnish with toppings of choice and add additional salt and pepper as desired.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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