Mushroom Miso Ramen

This is the kind of ramen I make when I want something warm, savory and satisfying without a lot of fuss. The miso broth is flavored with garlic, ginger, scallions and mushrooms and gets better the longer it simmers. Finished with tender savoy cabbage, ramen noodles and a jammy soft-boiled egg, it’s simple, comforting, and perfect with a little extra chili crunch on top for added heat.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves 6

Ingredients:

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

2 tablespoons ginger, peeled and grated or minced

4 scallions, sliced thin and whites separated from greens

2 teaspoons chili paste or chili crunch, plus more to taste

5 ounces shiitake mushrooms, stemmed and sliced thin

3 tablespoons white miso

3 quarts vegetable stock or broth

2 tablespoons tamari soy sauce

4 cups shredded savoy cabbage

6 servings fresh or dried ramen noodles, cooked according to package directions

3 large eggs, soft-boiled and halved (recipe below)

Optional Toppings:

Thinly sliced scallion greens

Toasted sesame seeds

Furikake seasoning blend

Directions:

In a large pot over medium heat, add the olive oil and saute the garlic, ginger and white part of the scallions for 3-5 minutes until fragrant and softened. Stir in the chili paste, then add the mushrooms. Cook, stirring occasionally, until mushrooms get a slight brown edge, about 5 minutes.

In a small bowl whisk the miso paste and 1/2 cup of vegetable stock until completely combined and smooth, then add to the pot of mushrooms. Pour in the remaining stock and the tamari soy sauce. Increase heat to medium high, bring to a boil, then turn heat to medium low and cover with a lid. Let simmer for 25-30 minutes and up to 3 hours. 

When ready to serve, add the cabbage to the simmering soup and cook for 5-8 minutes or  until softened. 

To assemble, add the cooked noodles to a bowl, pour over the mushroom and cabbage broth and top with green scallions, 1/2 a soft boiled egg, Chili Crunch (optional for added heat)  and toasted sesame seeds.

Soft Boiled Eggs

Makes 6

Ingredients:

6 large eggs

Directions:

Bring a medium pot of water to a boil. Using a slotted spoon, carefully lower the eggs in and set a timer for 6 minutes. Drain the eggs and place in a bowl of ice water to stop the cooking. When ready to serve, peel and cut in half. 

Cook’s Notes:

• Mushrooms bring deep umami and a satisfying, meaty texture without heaviness. They’re rich in antioxidants like ergothioneine and provide compounds that support immune health and gut balance. Cooking them until lightly browned boosts flavor and makes them easier to digest…don’t rush this step.

• Cabbage for crunch and care: Cabbage adds freshness and subtle sweetness while delivering fiber and sulfur-containing compounds that support digestion and overall gut health. Slice it thin so it wilts gently in the broth and retains a nice texture.

• Miso matters: Miso adds depth, salt, and complexity along with beneficial fermented qualities. To preserve its probiotic benefits, always whisk it with warm (not boiling) liquid. Think of miso as seasoning and nourishment.

• Aromatics like garlic, ginger and scallions build flavor early without overpowering the dish. Keeping heat moderate helps prevent bitterness and lets the ingredients do the work.

• This recipe is about contrast, rich mushrooms, bright cabbage, and savory miso. Taste as you go and adjust with a splash of acid or extra miso rather than more salt.

• This base is endlessly flexible. Add leafy greens, swap in different mushrooms, or finish with herbs or chili flakes for extra warmth.