30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms.

When the nights get chilly, this is the bowl I crave: a rich, silky sesame-miso broth, chewy noodles, and a glossy jammy egg on top. It’s cozy, a little spicy, and surprisingly quick.

What sets this ramen apart? The sesame depth (tahini or sesame paste), mellow miso umami, and a finish of chili crisp that wakes everything up. It’s a satisfying weeknight noodle soup you can make your own with whatever greens and toppings you’ve got.

Everyone is talking spring, but the truth? It’s still very much winter. At least here in Colorado where the snow is continuing to fall and the temperatures have been bitter cold. In fact, Breckenridge just reported on Monday (the 17th) that this is the snowiest February on record…ever…and it’s snowing as I write this!

The sunny days sure have me longing for spring, but the snowy days leave me craving cozy soups. Does anyone else feel the same way? With heavy snow still in the forecast for the next week, I figured another soup recipe would be ok. Enter this creamy, hearty, but actually very healthy, bowl of ramen noodle soup. It’s every bit as delicious as the stuff that comes from a packet…actually, it’s better. And the added bonus is that it’s easy and healthy.

I made this just the other week in the midst of a very, very snowy few days with temperatures rising only into the low teens during the day. It’s safe to say this bowl was thoroughly enjoyed.

Ingredient Notes

• Miso: Use white or yellow for a mellow, slightly sweet base; red miso will be saltier and stronger. Avoid boiling miso—whisk it in off heat for the cleanest flavor.

• Sesame: Tahini (Middle Eastern) or Chinese sesame paste both work; sesame paste is toastier/richer, tahini is lighter.

• Broth: Chicken or veggie broth both work; the richer the stock, the silkier the mouthfeel.

• Noodles: Fresh ramen cook fast and stay springy; dried instant are fine—cook separately for best texture.

• Aromatics: Ginger + garlic should smell fragrant and “sweet,” not harsh—about 30–60 seconds is a good cue (don’t brown).

• Creaminess booster (if used): A splash of coconut milk or milk makes it extra lush; note any flavor change.

To make this creamy sesame miso ramen.

You have a few options. You can cook this in your instant pot, slow cooker, or on the stove. Either option works just the same, but I’m going to walk you through the instant pot process since that’s the method I use most (no dirtying up the stove).

Here is how this goes. Add pretty much everything to the instant pot except the noodles and the soup toppings. The broth is a pretty simple

Seal the instant pot and cook eight minutes, and that’s it. Once the instant pot is done cooking you’ll want to set it to the sauté function. Then add the noodles and fresh greens and simmer until the noodles are soft.

While the soup is simmering…

Make the mushrooms, which are a must. I love topping soups, especially creamy soup, with something that has a little bit of a crispness to it. Enter the buttery, sesame roasted mushrooms. These are a game-changer.

I know this is an extra step, but I promise, it’s easy as can be, and worth the extra effort. Roast the mushrooms with a touch of butter, thinly sliced shallots, sesame seeds, and a little salt.

The mushrooms and shallots become crisp, the sesame seeds toasted, and the butter, which though not traditional in Asian cooking, makes things better. It might seem odd, but trust me it works. The perfect finishing touch to this creamy miso ramen soup.

It. Is. SO GOOD.

Now, it’s time to put everything together.

Just ladle the soup and noodles into bowls, top with those crispy mushrooms, fresh green onions, and thinly sliced carrots. Add a soft boiled egg if you wish (which we of course do), and finish it all off with a sprinkle of chili flakes.

Simple, simple, so very delicious, warming and healthy too!

If you’d prefer to keep this vegan, just use olive oil in place of butter, and skip the eggs. And on the other side of things, if you wanted to add a meat, I’d recommend simmering a chicken breast or two in the broth and then shredding the meat. That would be great too!

For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they’re much healthier, gluten free, and vegan. I also recommend storing the soup and noodles separately, then simply add the noodles just before serving. If you let the noodles sit in the soup, they will soak up all the broth and become very mushy.

So what’s the secret to the broth?

The key flavor is miso, but I also added a few dried mushrooms to create an intensely flavorful broth that felt almost “meaty”. You can usually find dried mushrooms in the produce isle of most grocery stores, Whole Foods, and Trader Joe’s. That said, they can be pricy, so if you prefer, you can omit them from the recipe. BUT they are definitely recommended for the best flavor.

Now, on to what makes the broth creamy? Tahini, which not only adds a nutty sesame flavor, but creates a perfectly smooth and creamy broth with no added cream or even coconut milk. It’s delicious and a nice switch up from my usual flavors.

The remaining broth ingredients are pretty traditional…soy sauce, lots of fresh ginger and garlic, and chili oil for heat.

Since winter is still in full force for at least a few more weeks, I’m excited to have this super easy and fast recipe on hand. It’s basically foolproof and every bit as delicious as it sounds. Serve this up on your next bitter cold day, promise it’s going to be the perfect soup to warm up too.

FAQ:

Can I use red miso?
Yes, but expect a stronger, saltier flavor. Start with less and add to taste once off the heat.

Do I have to cook noodles separately?
Totally up to you, I like to cook it all in one pot.

How do I make it dairy-free?
Use veggie broth and rely on sesame + miso for creaminess; coconut milk (if used) is naturally dairy-free.

How can I reheat leftovers without the broth breaking?
Warm the broth gently below a simmer, whisking to re-emulsify, then add noodles and toppings just before serving.

Looking for other ramen recipes? Try these!

Feel Good Spicy Ramen with Sweet Potatoes and Crispy Shallots

30 Minute Thai Peanut Chicken Ramen

20 minute Ramen Carbonara

Lastly, if you make this 30 minute creamy sesame miso ramen with crispy mushrooms, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!