Vegetarian Ramen with Mushrooms

Roll call time! Who loves easy weeknight vegetarian dinner recipes? What about 30-minute meals? How about flavorful meatless Monday options? Or cozy, comforting vegetarian soup recipes?

Ok, good, stick around because this recipe was made for YOU!

This Savory Vegetarian Ramen is all those and more. The shiitake mushrooms bring the utmost umami flavor, the miso, too, and there’s no denying the texture of toppings.

And the noodles. All the noodles, because of course, you’ve got to have chewy, twisty noodles in your ramen.

Ingredients for Vegetarian Ramen

It’s key to have high-quality ingredients, since there are so few in this recipe, the flavors of each really play off of each other and play critical roles.

A few of the key players (as always, please see the entire recipe card for full recipe details):

• Ramen Noodles – obviously a key component to this recipe. High-quality noodles are key – thin wheat noodles with a slight chew there to sop up all the flavorful broth. I like to use these noodles (affiliate link), but Chinese noodles (affiliate link), will work, too.
• Dried Shiitake Mushrooms – I use dried mushrooms in this recipe because they soak up all the flavor from the broth and miso (and garlic and ginger!), making them extra delicious, but also it makes prep super easy because there’s not a bunch of chopping to do.
• White Miso – white, or “mellow” miso is more mild and delicate than its darker counterparts, making it the perfect miso for this ramen. It adds just enough umami and saltiness but lets the mushrooms and aromatics shine through.
• Garlic and Ginger – Naturally, for delicious flavor.
• Mirin – it’s a rice wine that is on the sweeter side and adds a nice balance with the salty miso and soy sauce.
• Bok Choy – get those veggies in! Bok choy has a mild flavor with a variety of textures between the stalk and leaves. It contributes the best of dark leafy greens and adds a slight crunch to the ramen.
• Soft Boiled Eggs – optional, but a creamy addition to the ramen! YOu can omit to keep this ramen vegan.

How to Make Homemade Ramen

Are you ready for how easy this is going to be?!

If you’re making soft-boiled eggs, I recommend boiling them, removing them from the water once they’ve cooked, then cooking the ramen noodles for a few minutes in the same water. This saves you on using an extra dish and gives the eggs time to cool down in an ice bath.

As the noodles cook, start on the ramen broth and mushrooms. First, cook the garlic and ginger in a little olive oil. Add in the dried mushrooms.

Then miso, soy sauce, mirin, and vegetable broth go into the pot of goodness until combined. Let it simmer away, which allows the dried mushrooms to soften and absorb the flavors.

Because there is quite a bit of salt in these ingredients, you likely won’t need to add any (or at least not a lot) of salt. I really recommend taste testing – as always – to adjust as needed to match your preferences.

Just before the soup is done simmering, add in chopped bok choy, giving it a minute or two to simmer and soften.

Divide the noodles between the two bowls, pour over the broth, and add your toppings.

Pouring the broth over the al dente noodles ensures they won’t overcook in the broth.

Time to Add Toppings!

The beauty of homemade ramen is adding whatever toppings you have got to have. There is no limit to the number of add-ons you can have. Here are my favorites:

• Bean sprouts – the perfect crunch
• Green onion – fresh, crisp, and mild
• Soft boiled egg – creamy and jammy
• Cilantro – fresh and vibrant

Frequently Asked Questions

More Asian-Inspired Recipes to Love:

• Broccoli and Orange Miso Pasta
• Vegetable Lo Mein
• Vegetable Stir Fry Noodles
• Spicy Vegetarian Bibimbap
• Vegetable Pad Thai

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!