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Gluten Free Vegan Miso Mushroom Ramen

Rich, umami-packed ramen soup with tender vegetables, savory miso broth, and gluten-free noodles. Perfect comfort food in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz gluten-free ramen noodles rice-based work best
  • 1 tbsp coconut oil
  • 3 cloves garlic minced finely
  • 2 tsp fresh ginger minced finely
  • 1/4 cup dried porcini mushrooms
  • 2 medium shallots sliced thin
  • 1 cup baby bella mushrooms sliced
  • 1 head baby bok choy bottom trimmed, leaves separated
  • 1/2 cup water chestnuts sliced if whole
  • 1/4 cup white miso paste
  • 2 tbsp tamari or soy sauce use tamari for gluten-free
  • 2 tsp chili oil adjust to taste
  • 5 cups vegetable broth low sodium preferred
  • 2-3 green onions sliced, for garnish
  • 2 tbsp sesame seeds toasted, for garnish

Equipment

  • Dutch oven or large pot
  • Separate pot for cooking noodles
  • Fine-mesh strainer
  • Whisk for miso paste

Method
 

  1. Prepare ramen noodles according to package instructions. Drain and set aside in bowls, covering to keep warm.
  2. Heat coconut oil in a Dutch oven over medium heat. Add minced garlic, dried porcini mushrooms, and fresh ginger. Sauté for exactly 3 minutes until fragrant but not browned.
  3. In a small bowl, whisk miso paste with 1/4 cup warm vegetable broth until smooth to prevent lumps.
  4. Add tamari and chili oil to the aromatics, then gradually pour in the remaining vegetable broth while stirring. Add the miso mixture and stir to combine.
  5. Bring to a gentle simmer (not a rolling boil) and cook for 15 minutes. The broth should barely bubble to preserve the miso's flavor and probiotics.
  6. Reduce heat to medium-low. Add water chestnuts first, then fresh mushrooms and sliced shallots. Simmer for 3 minutes.
  7. Add bok choy leaves and simmer for 2 minutes until wilted but still vibrant green and tender-crisp.
  8. Taste and adjust seasoning with more tamari or chili oil as needed. Ladle the hot miso broth and vegetables over the prepared noodles.
  9. Garnish immediately with sliced green onions and toasted sesame seeds. Serve while hot for the best experience.

Notes

Never boil miso paste - gentle simmering preserves beneficial enzymes and prevents bitterness. For best results, prepare all vegetables before starting. Store leftover broth and noodles separately for up to 3 days. Reheat broth gently and add fresh noodles when serving.