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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.
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.
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.
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.
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.
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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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I had to make some variations just because of on hand ingredients but the base of the soup!!! Fantastic!!!
I can take this over to my friends house for our sushi night as an awesome accompanit!!!
Next time I make I will definitely use a mushroom variety and not just creminis. I don’t think they roasted and crisped up the way another variety would.
Move over bland miso soup at sushi restaurants!! ?
Hey Julie,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
This is iconic comfort food. Now I make these crispy mushrooms to put on… everything! Thank you for all the inspiration xo
Hey Kathryn,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
This was fantastic! Already made it twice this week! Thanks for sharing 🙂
Hi Heather,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
I made this last night and it was a hit! Thanks so much for the recipe. I made my own vegetable broth because I usually don’t like the taste of prepared ones. It was easy and turned out great. We also made the mushrooms. They didn’t crisp up like they should have. I’m thinking maybe because I put them on parchment. I’m definitely going to make them again.
Hey Andy,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Another great recipe! We couldn’t find dried porcini mushrooms so we used dried chanterelles instead. Also added a little bit more miso that called for. It was delicious!
Hey Shelby,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
This is a delicious ramen recipe. We did it in the slow cooker and added chicken. So good. I see someone added shrimp. I’ll try that next time. Amazing!
Hey Katherine,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
We made this last night and it was AMAZING!!! We added shrimp for some extra protein. So good. I can’t wait to make it again! Thanks so much for sharing!
Hey Kalipo,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
Hello! What is the best way to incorporate chicken into this recipe? You mentioned letting it simmer in the broth- how long and at what point should I incorporate that step? Thanks!
Hey Hillary,
You would just add in step 1 and allow it to simmer until cooked through. I hope you love this recipe, please let me know if you give it a try! xTieghan
This was absolutely amazing!! Thank you so much!
Hi Talia,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
I made this recipe and is was delicious. The broth was very flavourful and tasty I ended up using chicken broth and it worked well. I used the millet and brown rice noodles and it turned out so yummy. Excellent recipe. Not bland at all! The mushrooms were a hit in the bowl. I can’t wait to make this again!!!
Hey there,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
This was delicious! Mine didn’t end up very soupy, but if I make it again I may just add a bit more broth. Even without the extra “soup”, though, I will absolutely be making this again.
Hi Sarah,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
This recipe is great! Full of flavor
I do want to say that if you boil miso it will looks all of it’s probiotic properties. I simply just added it at the end.
Hey there,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
This is my favorite recipe!!! The mushrooms are a must! I make extra just so I can pick at them while I cook haha 🙂
Hi Melissa,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Wow. I don’t usually leave reviews but this is it. It’s the one for me. I didn’t have porcinis and we are experiencing a wide spread power outage so since I couldn’t use the oven, I pan fried some basic white mushrooms. And I didn’t have hot chili oil so I used Sriracha. Those were my only changes. The broth is divine. The tahini gave it that creaminess, the miso paste the depth. It was rich, healthy and satisfying on this cold winter day. Thank you
Hi Bridget,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
Amazing!! Incredibly delicious!! We didn’t use tahini and we used regular sodium soy sauce and vegetable broth. We also didn’t remove the dried porcinis from the broth. For the roasted mushroom garnish we used oysters, king oysters, and shimeii. We also added enoki mushrooms when we added the spinach, noodles, and cilantro. Phenomenal! Thank you so much for the recipe
Hey Ashley,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan