Next Post
Easiest Coconut Banana Cake with Fudgy Chocolate Frosting.
This post may contain affiliate links, please see our privacy policy for details.
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
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!
30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms.
Servings: 4
Calories Per Serving: 1761 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 cups low sodium vegetable broth
- 1/4 cup low sodium soy sauce use more or less, to taste
- 2 tablespoons rice vinegar
- 1/4 cup tahini (sesame seed paste)
- 3 tablespoons white miso paste
- 2 tablespoons hot chili oil
- 1/4 cup dried porcini mushrooms (optional, but recommended)
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2-4 squares ramen noodles
- 4 cups shredded kale or baby spinach
- 4 tablespoons salted butter, melted or olive oil
- 2 pounds mixed mushrooms, roughly torn
- 2 small shallots, sliced
- 2 tablespoons raw sesame seeds
- 1/2 teaspoon chili flakes use more or less, to taste
- 1/4 cup fresh cilantro, chopped
- 4-6 soft or hard boiled eggs, for serving
- sliced carrots and green onions, for serving
Instructions
Stove-Top
- 1. In a large soup pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 20 minutes, until the broth is very fragrant. 2. Remove and discard the mushrooms. Bring the soup to a boil over high heat. Stir in the noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.3. Meanwhile, make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, shallots, sesame seeds, chili flakes, and a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are golden. Switch the oven to broil, broil 1-2 minutes, until crisp. Watch closely.4. Ladle the soup into bowls and top with the crispy mushrooms, eggs, carrots, green onions, and additional chili oil. Enjoy!
Instant Pot
- 1. In the bowl of the instant pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Cover and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release function and release the steam. Remove and discard the mushrooms. Set the Instant pot to sauté. Stir in the noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.3. Finish as directed above for the stove-top.
Slow Cooker
- 1. In the bowl of the slow cooker, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Cover and cook on high for 3-4 hours or low for 6-8 hours. 2. Once done cooking, switch the slow cooker to high. Remove and discard the mushrooms. Stir in the noodles, kale or spinach, and cilantro. Let sit 10-15 minutes or until the noodles are soft.3. Finish as directed above for the stove-top.
Notes
Leftovers: I recommend storing the soup and noodles separately, then adding 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.
This post was originally published on February 20, 2020
This dish is ridiculous! The best ramen ever. So simple to make. The mushrooms are beyond divine! Excellent recipe – Dolores
Hey Dolores,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
Best ramen ever, including Jinya Ramen. This reminds me of their flying vegan harvest ramen without the $20 per bowl price tag, and this ramen is better! So so good. Thank you!!!
Hey Candice,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT
Delicious, hearty, and so warming on a cold day! I love that you can add any veg and after making it a few times I just eye ball the broth ingredients. It’s become a regular meal in our house.
Hi Jana,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
I’ve made this at least 5 times now in the last two months. It never disappoints and easily gets better and better. It almost always takes me 40 mins with the prep and cook times so something to keep in mind if you’re really pinched for time.
Hi Aleks,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
I really want to make this but was wondering if 1761 kcal per serving is accurate?
Hey Kim,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
I absolutely LOVE this dish! I’m going to make it for a gathering of friends tomorrow. Any advice on good side dishes to add? Thank you!!
Hey Abby,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! I typically don’t do sides with this, but egg rolls would be great! xx
Delicious! Our whole family loved it! The crispy mushrooms are a creatively tasty topper! Thank you for all the wonderful recipes these past couple of years! HBH is my official go-to. : )
Hey Beth,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Delicious! My family loved it. I used shitake for the simmering broth instead of the dry mushrooms and bok choy as my chopped veggie.
Hey Cassie,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
Hi, this was delicious! I did not have the miso paste but tried to make up for it with a little more soy sauce. Why do you discard the dried mushrooms after cooking?
Hey Kathy,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) The mushrooms are served in step 4. Happy Thanksgiving! 🍽
I r made this before, and it was amazing! It is so much better than any ramen we have had at a restaurant. I’m making it tonight without miso because my local store is always out of if. I think it will still be amazing!!
Hey Katrina,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
The best!!!! For anyone who is paleo, I use kelp noodles! Thank you for this gem and for all of your amazing free content!
Hey Pamela,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! Thanks for sharing about the kelp noodles! xTieghan
Very tasty, a crowd pleaser! I’ve made this recipe twice. It has lots of flavor and uses many pantry staples. The second time, I ran out of soy sauce but it was still delicious. Note that this takes more than 30 minutes – there is a lot of prep work involved, it took a few of us about an hour to make this from start to finish.
Hey Jennifer,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
I’m rating the crispy mushrooms only as the portion of the recipe I actually made. I added these crispy mushrooms as a Topping to your other miso ramen recipe. So good! I do have a question though. How far in advance do you think I could make crispy mushrooms for a ramen topper… Few hours? A day ahead? And also, how long would they keep? Thank you!
Hey Lori,
Thanks so much for making the recipe, I am so glad the mushrooms were enjoyed! You could certainly make them in advance the only issue is that they won’t stay crispy! xx
Love this! My husband said “restaurant quality”.
Hi Kristen,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
Delicious! My husband thought it needed even more seasoning but I disagree. We enjoyed it and it was easy enough to make. Build in some extra time for bringing everything to simmer/boil. I can’t wait to make it again.
Hi Alison,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
I’ve been making this soup for the past few years and my family loves it. I make it with this veggie broth: https://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/
Delicious! It’s become a much-loved favorite for us.
Hey Andy,
I truly appreciate you making this recipe so often and sharing your feedback, love to hear that it is always enjoyed!❄️ xx