Step-by-step instructions
- Soak the dried porcini mushrooms in warm water for about 10 minutes until softened. Once softened, drain and chop them into small pieces. Reserve the soaking liquid for the broth.
- Prepare the ramen according to package instructions. Drain and set aside.
- In a Dutch oven, heat coconut oil over medium heat. Add minced garlic, chopped porcini mushrooms, and minced ginger. Sauté for about 3 minutes until fragrant.
- Pour in the white miso paste, tamari sauce, chili oil, vegetable broth, and the reserved mushroom soaking liquid. Stir to combine and cook for 15 minutes on medium heat.
- Lower the heat, trim the bottom off the bok choy, and separate the layers. Mix in the chopped bok choy, water chestnuts, fresh Bella mushrooms, and shallots. Stir the mixture and let it simmer for 5 minutes until the vegetables are tender.
- Serve the cooked ramen noodles in bowls. Pour the hot miso broth filled with mushrooms and vegetables over the noodles.
- If desired, garnish with sliced green onions and sesame seeds. Enjoy!
Best ways to enjoy it
Serve your Mushroom Ramen Soup in a large, deep bowl to showcase its vibrant colors and textures. Consider adding a drizzle of chili oil for extra heat or a sprinkle of sesame seeds for a crunchy finish. It pairs beautifully with crispy spring rolls or a simple cucumber salad for a full meal experience. For that authentic touch, serve it with chopsticks and a soup spoon.
How to store
After enjoying your Mushroom Ramen Soup, any leftovers can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, consider freezing the broth and vegetables separately from the noodles to maintain their texture. When ready to eat, reheat in a pot or microwave until steaming hot, ensuring to stir well.
Helpful cooking tips
To elevate your Mushroom Ramen Soup, try collaborating with seasonal vegetables for extra nutrients and flavors. If you’re after a richer broth, simmer the soup longer to deepen the flavors. Always taste the broth before serving, adding more tamari or miso if desired—remember, you can enhance flavors, but you can’t take them away!
Creative twists
Variations for this recipe are endless! Swap out bok choy for spinach or kale, and feel free to add proteins such as tofu or chicken for added heartiness. Want some crunch? Add crushed peanuts for texture or a squeeze of lime for brightness. Each twist transforms the soup while keeping its comforting core intact.
FAQ
How long does it take to prepare this recipe?
The total cooking time is around 30 minutes, making it a quick weeknight meal option.
Can I use other types of mushrooms?
Yes! Feel free to use any fresh mushrooms you prefer, such as shiitake or oyster mushrooms.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for three days. For longer storage, freeze the broth and vegetables separately from the ramen.
Is this recipe suitable for vegetarians?
Absolutely! This Mushroom Ramen Soup is entirely plant-based, making it perfect for vegetarians and vegans alike.
Can I prepare this dish in advance?
While the soup is best enjoyed fresh, you can prepare the broth and soak the mushrooms in advance. Just cook the ramen right before serving to ensure it remains al dente.
