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This 30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms is for those nights when you need a cozy, healthy dinner, and you need it fast. All made in the instant pot (or in one pot on the stove), using healthy, pantry staple ingredients. This ramen is creamy, a touch spicy, flavored with miso, and yes, filled with plenty of ramen noodles. Each bowl is topped with crispy, buttery, sesame mushrooms for the best bowl of homemade ramen…even better than a restaurant! Bonus? This can easily be made vegan as well.
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.
The inspiration?
This is yet another recipe inspired by my family. My brother Brendan and sister-in-law, Lyndsie, were telling me about a delicious creamy miso ramen that they get in LA. They said it’s one of their favorite soups. Of course, all they knew about the soup was that it was creamy, there was miso involved, and that it’s made without coconut milk…which is usually my go-to ingredient to make soup creamy.
So, this wasn’t a whole lot to go off of, but I took the concept and ran with it. I tested out a few different ideas. But I landed on this creamy bowl of ramen pretty quickly. I knew I wanted the broth to be full of flavor and incredibly creamy. I also wanted to try making it without using coconut milk, like Brendan and Lyndsie’s LA version. And I wanted to keep the soup vegetarian with extra crispy mushrooms for topping.
And lastly? I wanted to keep the process simple. Why? Mainly because I’ve been having the hardest time with testing recipes lately and I just want to keep things EASY. So I did, and it worked out pretty good.
Simple is always best. Always.
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.
You can’t go wrong.
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.
Hi. I tried your recipe “30 minute creamy sesame miso ramen with crispy mushrooms” last night and it was delicious and really easy to make. I made enough for 2. The only thing is my husband was traveling, he’s home today’ but his share kept calling my name. So, I had two shares.
I am diabetic. It would be so helpful if you could include a nutritional guide with your recipes. Could you?
Thank you so much for all the delicious recipes you list for our enjoyment!
God bless and Happy Easter!
Hey Emma,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! So sorry, I am only able to provide an estimated calorie count at this time. Happy Friday! xTieghan
My partner and I made this, and it was delicious!! The broth was sooo flavourful and awesome. We had to cook the mushrooms for longer than the recipe said, and we played around with the temperature and broiling to get the water to evaporate and help them crisp up. We also added the chicken katsu from one of your other ramen recipes to the top just for fun! Hoping to make again soon – thanks for the great recipe!
Hey Emma,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
My boyfriend and I are ramen fiends. I have tried to make homemade ramen many times and it’s always been good but never great, not takeout/authentic tasting. THIS was it. I omitted bacon and next time I think I will add pork or bacon just for more of a meat taste and some grated ginger and carrots on top for some crunch. The broth was delicious- coconut milk and miso paste is definitely the secret. I can’t wait to make this again. The only thing I won’t do is add as many onions next time, I really don’t think it needed them.
Hey Beth,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I didn’t see the coconut milk in the recipe? Just wanted to make sure I didn’t leave out an ingredient
This is delicious!! We both loved it. The tahini addition really made it. I put a big handful of baby spinach in bowls. When the hot broth was poured over it wilted perfectly. Not sure why people said there is a lot of prep. It is slicing shallots, carrot, green onion, peeling garlic snd grating ginger. That’s it! Took me 10 minutes. Will make this again and again.
Hey Donna,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
This was one of the best things I’ve ever made! The broth was SO flavorful and perfectly spicy. The garnishes were perfect! Can’t recommend this recipe enough! Thanks Tieghan!!
Hey Michelle,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
So easy and delicious! So glad that I gave this recipe a go! Thank you for such fun and inspiring recipes.
Hey Megan,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
I only have black sesame seed, can I substitute them for the regular sesame seeds?
Hey Kim,
Yes, that will work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
WheN following the instant pot directions when do you put in the regular mushrooms vs dried mushrooms?
Hey Amanda,
The dried mushrooms are used in step 1 and the regular mushrooms are used in step 2. I hope you love the recipe, let me know how it turns out! xTieghan
I have made this several times for my girlfriend and we both love it so much. I want to make this for some friends and was wondering that you would recommend as an starter and dessert for this dish?
Love from Norway
Hey Sammy,
Here are some recipes that I think would work well:
https://www.halfbakedharvest.com/honey-whipped-ricotta-and-prosciutto-crackers/
https://www.halfbakedharvest.com/cauliflower-and-cheese/
https://www.halfbakedharvest.com/salted-pretzel-magic-bars/
https://www.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/
Let me know if you have any other questions! xTieghan
I’ve been looking for a good /quick ramen recipe. Made this this evening and it was dead easy, our broth came out a little tangy, any idea what we could have done wrong?
Hey James,
I am delighted that this recipe was enjoyed, thanks so much for making it! Was there anything you adjusted? xTieghan
My husband made this tonight in the (new) Instant Pot! And we absolutely loved it. Amazing recipe – restaurant quality! We love HBH! Thanks Tieghan
Hey Sarah,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Hi.
I LOVE all of your recipes but specially the chinese ones. I was wondering if for this recipe instead of porcini mushrooms can I use shitake mushrooms (I love shitake mushrooms!)?
Thank you
Hey Emma,
Thanks so much for your kind message, yes shiitake mushrooms would be great here! I hope you love the recipe! xTieghan
Thanks for the recipe! My family and I absolutely loved it !!
Hey Leah,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Hi! I thought everything was so delicious and yummy. My only problem was I couldn’t get my mushrooms to crisp up. They still tasted so good but can you tell me what I did wrong? Thank you!!
Hey Amelia,
Thanks so much for making the recipe, I am delighted it was enjoyed! Sorry to hear about the mushrooms, I would try broiling them for longer next time. Have a great weekend:) xTieghan
I agree with Sandy’s earlier comment. I consider myself an efficient cook and it still took over 20 minutes of prep time. Plus the time for boiling the eggs etc should be included in the prep time. Start to finish was just over an hour for me. We added some thin sliced cooked pork and marinated the soft boiled eggs in soy sauce and mirin for a more traditional ramen egg
Hey Jeremy,
Sorry this took longer than expected for you, everyone cooks at a different pace. I am glad you enjoyed the recipe:) xTieghan
Hello, I was just wondering if the ramen noodles are fresh ones or the dried variety??
Hey Fiona,
I used the dry packs! I hope you love the recipe, please let me know if you give it a try! xTieghan