Mushroom Miso Ramen

I love a good bowl of ramen. Lucky for me that ramen shops have been popping up like weeds in Chicago.

Mushroom Miso Ramen 3

This bowl might not be as satisfying as a fatty, porky tonkotsu, but it is certainly a lot healthier and quicker. Some of the ingredients are definitely specialty items that I picked up at the Japanese and Vietnamese grocery stores. You can easily make substitutions for the harder-to-find ingredients, as noted below. At the very least, the dried shiitake mushrooms are needed to make a tasty broth.

Mushroom Miso Ramen 2

Mushroom Miso Ramen


-Mirin is a sweet rice wine that can pretty easily be found at any asian grocery store or even whole foods. The Seattle Times has suggestions for substitutions.
-There are a few varieties of miso paste. Aka miso is a red miso and shiro miso is a white miso. Awase miso is a mixture of aka and shiro miso, which is what I used here.
-If you can’t find ramen noodles sold individually, just buy the college-standard ramen packages that have the flavor pouches. Same stuff. Just be sure to discard the flavor pouches.
-Any variety of mushrooms will work here for the toppings.
-If pea shoots aren’t available, a more common topping would be sliced green onions.


8-9 small dried shiitake mushrooms
1 cup dried bonito flakes (optional)
1-inch piece of ginger, sliced
4-5 cloves garlic, smashed and skins removed
1 stalk lemongrass, outer skins removed and sliced in half
9 cups water
2 tablespoons mirin
2 tablespoons soy sauce
3 tablespoons awase miso paste 

Combine the dried mushrooms, bonito flakes, ginger, garlic, lemongrass, and water in a large pot and heat until water comes just to a boil. Reduce heat to low and allow to simmer for 10 minutes.

Mushroom Miso Ramen 5

Mushroom Miso Ramen 6

Strain the broth through a fine-mesh strainer and discard the solids. You can keep the now-rehydrated shiitakes and incorporate those into the soup if you wish, or save them for later for another use. Add the mirin and soy sauce and stir to combine.

Remove a ladle of the broth into a small bowl. Whisk in the miso paste until it is smooth, and then combine it with the rest of the broth. Set the broth aside and keep it warm.


ramen noodles
1 tablespoon sesame oil
1 package cremini mushrooms, thinly sliced
1 package maitake (hen of the woods) mushrooms
1 package bunashimeji (beech mushrooms)
baby bok choy
pea shoots or sliced green onions
fried, puffed tofu (optional)
1 package enoki mushrooms

Bring a pot of water to a boil and then cook the ramen noodles for ~3 minutes. Remove, rinse with water, and set aside.

Pour the oil in a large wok or frying pan and stir fry the cremini, maitake, and bunashimeji mushrooms. Set aside.

Mushroom Miso Ramen 7

Blanch the baby bok choy in a pot of boiling water for 1 minute, then immediately cool in an ice bath.

Cut the puffed tofu into whichever shape you prefer.

Ramen Assembly:

Put the noodles in the bottom of a large bowl. Scoop a few ladles of broth on top, then add your preferred toppings. If you need an extra kick, squirt on some sriracha. Serve hot with chopsticks and a soup spoon.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: