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Mushroom Ramen Soup with Umami Broth

Cozy up with this easy mushroom ramen soup packed with umami flavors, Asian noodles, and hearty mushrooms.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soups & Stews
Cuisine: Asian
Keywords: Asian noodles, cozy dinner ideas, healthy comfort food, mushroom ramen soup, quick soup recipes, umami broth, vegetarian soup
Servings: 2 bowls
Author: Betty

Ingredients

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • 4 cups vegetable broth
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 2 blocks instant ramen noodles (discard seasoning)
  • 1 cup baby spinach
  • 2 green onions, sliced
  • Soft boiled egg, for topping (optional)
  • Sesame seeds, for garnish

Instructions

  1. Heat sesame oil in a pot over medium heat. Add garlic and ginger, sauté until fragrant.
  2. Stir in soy sauce and miso paste until combined.
  3. Pour in vegetable broth and bring to a simmer.
  4. Add mushrooms and cook for 5 minutes until tender.
  5. Drop in ramen noodles and cook according to package directions, about 3-4 minutes.
  6. Stir in baby spinach and cook until wilted.
  7. Serve hot, garnished with green onions, sesame seeds, and soft-boiled egg if desired.

Notes

You can customize the toppings with chili oil, nori sheets, or tofu for extra protein. Use low-sodium soy sauce if preferred.