The slurp-worthy, plant-based cousin of Ramen Carbonara.
So you’re craving something creamy, noodly, and comforting… but don’t want to eat four egg yolks?
Been there. Sometimes you want that rich, velvety noodle experience—but maybe you’re not down for a bacon/egg explosion. Or maybe you’re vegan, or just feeling like your digestive system deserves a break from dairy-based drama.
Enter: Creamy Miso Ramen with Mushrooms.
It’s like if carbonara and ramen had a plant-based baby and raised it in a cozy forest with good Wi-Fi.
Why This Recipe is Awesome
- No eggs, no dairy, no regrets. Just creamy umami glory in a bowl.
- It’s basically a hug in noodle form. You slurp it. You smile. You go back for more.
- Fast AF. One pot. Fifteen-ish minutes. Minimal dishes. Maximum flavor.
- Mushrooms = meaty vibes, no actual meat. You’ll feel full and fancy without the post-bacon bloat.
Also, it tastes way more complicated than it actually is, which is always a win in my lazy chef playbook.
Ingredients You’ll Need
Here’s your dream team:
- 2 packs instant ramen noodles (ditch the mystery seasoning packet unless you’re into MSG roulette)
- 1 tbsp sesame oil (or olive oil, but sesame makes it chef’s kiss)
- 1–2 cups mushrooms, sliced (shiitake, cremini, button, whatever’s lurking in your fridge)
- 3 cloves garlic, minced (because bland is a crime)
- 1 tbsp white or yellow miso paste (do not skip—this is the soul of the broth)
- 2 tbsp soy sauce (or tamari if gluten-free)
- 1 tbsp tahini (trust me—it makes it creamy and rich, without cream)
- ½ tsp chili flakes or sriracha (optional, but highly recommended for a kick)
- 2 ½ cups veggie broth (or water if you’re out, but broth = more flavor)
- Optional toppings: green onions, sesame seeds, nori strips, or a soft-boiled egg (if not vegan)
Step-by-Step Instructions
1. Sauté the mushrooms.
Heat the sesame oil in a pot over medium heat. Toss in your mushrooms and let them cook down for 5–6 minutes until golden and slightly crispy on the edges. Add the garlic and stir until it smells amazing (30 seconds-ish).
2. Make it creamy.
In a small bowl or mug, mix together the miso paste, tahini, soy sauce, and a splash of warm water to thin it out. Stir until smooth and sexy.
3. Add the broth.
Pour veggie broth into the pot with the mushrooms. Bring to a simmer. Stir in your miso-tahini mixture until everything becomes creamy, dreamy, and unified.
4. Drop in the noodles.
Add your ramen noodles directly into the broth. Cook according to the package—usually 3–4 minutes. Stir occasionally so they don’t clump like awkward middle schoolers at a dance.
5. Taste and adjust.
Want it saltier? More umami? Splash in more soy sauce. Want heat? Sriracha’s your bestie.
6. Top it off.
Ladle into bowls and go nuts with toppings. Green onions, toasted sesame seeds, nori, a drizzle of chili oil… Make it a masterpiece.
Common Mistakes to Avoid
- Adding miso paste directly to boiling broth. Don’t do it! It’ll clump and lose flavor. Miso is sensitive, like your ex. Be gentle. Mix it first.
- Overcooking the noodles. Mushy ramen is a tragedy. Set a timer. Or, you know, pay attention.
- Skipping the tahini. You’ll be tempted. Don’t be. It’s the creamy magic in this carbonara-style broth.
- Using weak broth. If your veggie broth tastes like water with trust issues, your ramen will too. Go for the good stuff.
Alternatives & Substitutions
- No tahini? Use peanut butter (yep) or cashew butter. It’ll still be creamy and rich. Just taste as you go.
- Gluten-free? Use rice ramen or soba noodles, and tamari instead of soy sauce.
- Add protein: Tofu, tempeh, or edamame work great. Or add a jammy soft-boiled egg if you’re not strictly plant-based.
- Hate mushrooms? (First of all, how dare you.) But fine—use bok choy, spinach, or shredded carrots instead.
- Spice it up? Add chili garlic oil, sriracha, or a spoonful of gochujang to the broth.
FAQ (Frequently Asked Questions)
Can I use regular instant ramen?
Yep—just throw away the flavor packet unless you’re into extreme sodium experiments. You’re building your own broth here, chef.
Is this actually creamy without dairy?
Weirdly, yes. Tahini + miso = creamy umami sorcery. You’ll wonder why you ever bothered with milk.
Can I make this ahead of time?
Sort of. The broth reheats well, but cook the noodles fresh or they’ll get weird and soggy.
Can I add veggies?
Heck yes. Toss in spinach, edamame, shredded cabbage, or whatever needs using up in your crisper.
Will it still taste good without mushrooms?
Honestly… yes. But they do add that chewy, meaty texture that makes this feel indulgent. Try replacing them with tofu if you must.
Can I double the recipe?
Totally. Just don’t quadruple it in a tiny pot unless you like cleaning up noodle volcanoes.
Final Thoughts
So there you have it: Creamy Miso Ramen with Mushrooms—a rich, slurpable, comforting noodle bowl that gives all the satisfaction of ramen carbonara without the dairy or existential guilt.
Whether you’re plant-based, lactose-intolerant, or just vibing with a more mushroom-forward life, this dish will treat you right. And hey—if you can boil water and stir a spoon, you’re already halfway there.
Now go forth and slurp. Loudly. Joyfully. Shamelessly.
(You’re home. No one’s judging.) 🍜💥