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Healthy Mushroom Miso Ramen Veggiekins

Healthy Mushroom Miso Ramen (vegan, gluten-free, oil free)

  • Author: Remy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1-2 servings 1x
  • Category: soups
  • Method: boiling


This is a quick and easy recipe for Healthy Mushroom Miso Ramen. This recipe is vegan and gluten-free with a soy-free option included.



  • 1 serving ramen noodles (I used this gluten-free variety)
  • 34 cups water or veggie broth
  • 12 tbsp miso paste, red or white (soy free option: use chickpea or rice based miso)
  • 3/4 cup mixed mushrooms (I used shimeji, enoki and button mushroom)

optional garnishes

  • 45 slices steamed lotus root
  • green onion
  • sesame seeds
  • salt + pepper to taste
  • wakame seaweed
  • togarashi (japanese spice blend), to taste


  1. Prepare your ramen noodles according to package directions, then strain and set aside.
  2. 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.
  3. 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!).
  4. 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).
  5. Optionally, garnish with toppings of choice and add additional salt and pepper as desired.

Keywords: miso soup, probiotic, soup, dinner, winter, gut health, oil free, gluten free