Mushroom Miso Ramen Noodle Soup

Mushroom Miso Ramen Noodle Soup

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Adjust Servings:
2 Tablespoons (Grapeseed/Neutral) Oil
0.5 cup, sliced Onion
3, thinly sliced Garlic Cloves
1 cup, roughly chopped Mushrooms
1 teaspoon Mushroom Powder
0.5 teaspoon Sea Salt
1 Vegetable Stock Cube
4 cups Water
1 cup Full Fat Coconut Milk
2 Tablespoons White Miso Paste
4 ounces Ramen Noodles
1 Tablespoon Soy Sauce/Coconut Aminos
1, finely chopped Green Onion
1, steamed/sautéd Baby Bok Choy

Mushroom Miso Ramen Noodle Soup

  • 30 minutes
  • Serves 2
  • Easy


  • Toppings



Savory, creamy, umami packed mushroom miso ramen noodle soup that happens to be vegan.

This recipe is so simple and is made in just one pot!

We all know I love ramen soup and mushrooms!

I call recipes ‘accidentally vegan’ because I don’t always develop recipes with the sole focus of them being plant-based.

My main focus is to create fun, easy, flavorful and vegetable forward dishes.

This mushroom miso ramen is no exception!

It’s packed with mushroom flavor and green vegetables.

You can use any broth or stock for this soup. I prefer using vegetable broth or a vegetable stock cube and water.

I wanted a creamy aspect which is why I added full-fat coconut milk.

Miso paste not only adds a lot of flavor but it also has nutritional benefits.

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid.

As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy.

For this recipe, I prefer a mellow white miso.

Adding green vegetables is a no brainer for me. It adds color and vitamins to the dish!

Baby bok choy is traditional for ramen soup.

It’s a delicate and delicious vegetable that is an excellent source of vitamin A,  vitamin C , vitamin K, and has dietary fiber!

When mushrooms are in season, I like to buy all kinds of varieties. Use what you like or is available to you.  The more “wild” the mushroom, the more flavor it will have.

To truly enhance the mushroom flavor, I am adding a no salt added mushroom powder.





Quick Prep

Wipe any dirt from the mushrooms and cut off the dry ends. For any larger mushrooms, cut into smaller chunks.

Slice the onion into thin half moon slices and also peel and thinly slice the garlic.

Wash and dry the bok choy. This ingredient is cooked separately by either steaming or lightly sautéing it in a skillet with just a little bit of oil.

Wash and thinly slice the green onion.

Get the rest of your ingredients ready as well.


Get a Large Soup Pot

Heat a large soup pot on high heat. Once the pot is hot add the oil.

To the hot oil, add the sliced onion, garlic and mushroom.

Sauté for 4-5 minutes on medium-high heat, stirring occasionally.

Next, season with mushroom powder and salt. Stir to coat the vegetables in the seasoning.

Now add the vegetable stock cube and water and bring it up to a simmer.

Stir to dissolve the vegetable stock cube then add the coconut milk and miso.

Stir to dissolve the miso paste then increase the heat to high.


Add Noodles

Add the ramen noodles and cover the pot.

Once the soup is gently boiling, remove the lid and cook until the ramen noodles are fully cooked, about 4 minutes.

Turn off the heat then taste the soup for seasoning.

I usually add soy sauce at this point.



Ladle the soup into warm bowls and garnish with thinly sliced green onion and the baby bok choy.

Eat with a spoon and chopsticks for the full ramen experience!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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13 Comments Hide Comments

I looooove a good vegan meal, and this is no exception! Tasty, comforting, and you’ll feel AMAZING after eating all these veggies! Definitely becoming part of my weekly recipe rotation.

I found your recipe through TikTok and I am blown away. This is one of the yummiest things I HAVE ever had. This is going to be in my weekly rotations one hundred percent. Can’t wait to check out more of your recipes!

What’s the substitution when using veggie stock/broth rather than cube. Do I replace a cup of water with the broth? Thanks!

I chose to leave out the coconut milk because hubby isn’t a huge fan. And spinach vs bok chocolate cuz IM not a fan. But oh my heavens this was delicious! We will DEFINITELY make this a fall and winter staple!!

Really good. I used coconut water for the broth 5 cups and at the end I added one more cup. I didn’t have bok choy but I added a carrot sliced with a vegetable peeler and kale when I added the liquid. I also added a couple of slices of ginger and at the end the juice of a lemon and green onions. I also added a block of tofu that I had cubed and baked to form a crust and 2 ramen blocks. I added the miso towards the end also. Making this again!

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