Spicy Miso Mushroom Ramen Soup [vegan]

Where do I begin to describe how delicious a miso mushroom ramen soup is? I love, LOVE Japanese cuisine. Every time I cook something new I am in awe! The combination of dried mushrooms with seaweed is so delicious.

After doing some research about the best way on how to make miso mushroom ramen soup, I surprisingly found out that soaking mushrooms with seaweed or kombu in a cup of water was what made this soup so umami.

The best thing about miso mushroom soup is that you can eat it with vegetables of your choice. To make it healthier, I used broccoli, carrots and edamame beans. I have also tried making it with tofu and it is AMAZING!

This warm bowl of miso mushroom ramen soup is not only delicious but the best when you have a cold and you crave for something hot and nutritious.

If you try this umami bowl of soup let us know on the comments below. Don’t forget to follow us on our social media, so you can be the first to get the latest recipe updated on the blog. We would love to hear from you!

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Spicy Miso Mushroom Ramen Soup [vegan] is a healthy version of vegetable noodles. It is warm and full of flavors. You can taste the amazing aroma of dried mushrooms and taste the umami flavor from the combination of spices and mushroom broth. You will be making this ramen soup again and again.

Serves: 2

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients

• a handful of dried mushrooms (about 1/2 cup)
• 1 tsp ground seaweed (you can also use combu)
• 1 small onion, finely sliced
• 1 tbsp of toasted sesame oil
• 4 cloves of garlic, peeled and chopped
• 1 thumb-sized piece of peeled and grated ginger
• 1 medium carrot, cut into rounds
• 1/2 tsp chili flakes
• 1 head of broccoli, cut into florets
• 1/2 cup frozen edamame beans, (thawed in a cup of hot water)
• 2 nests of noodles (for 2 servings)
• 1 tbsp miso paste (I used brown miso since I couldn’t find white one but white works fine too)
• ! tbsp tamari
• Juice of 1/2 of a lime
• 2 cups of water

Preparation

1. Soak the dried mushrooms and seaweed in a cup of water and let it sit for about 30 minutes.
2. Meanwhile place the broccoli in a small pot and let it boil for about 10-12 minutes. Drain it and set it aside.
3. Then place a pot over medium heat and the sesame oil, onion, garlic, chili flakes and ginger. After 5 minutes, when the onion is softened, add the carrot. Let it cook for another 2 minutes.
4. Then use a fine sieve to separate the mushrooms and seaweed from the water. Add the mushroom water to the pot.
5. Meanwhile give the mushrooms a good rinse so they don’t have seaweed on them and add the mushrooms to the pot. ( I used ground seaweed but if you aren’t, you can skip this step)
6. Add another cup of water and tamari to the broth and let it cook for 20-25 minutes. The more it cooks the more flavor develops.
7. Meanwhile cook the noodles according to package instructions but be sure to let them a bit al dente.
8. In a small container add the miso paste and 2 tbsp from the broth and mix well so the miso dissolves.
9. Add the noodles, the miso mix and lime juice to the broth.
10. Serve it with broccoli on top, edamame beans and other toppings of your choice.
11. Enjoy!