Mushroom & Soy Ramen
with Fried Onions
- Wheat
- Soy
- Sesame
Our chefs are obsessed with ramen—and no, we don’t mean the instant variety. We’re talking about that soul-stirring combination of rich miso broth, soy-ginger mushrooms, and a tangle of chewy noodles. For this veggie-centric version, each bowl is topped off with crispy onions, scallion greens, and as much (or little!) Sriracha as your heart desires. If you weren’t a hopeless ramen-tic yet, this will make you one.
Ingredients
1 clove
Garlic
2 unit
Scallions
1 thumb
Ginger
8 ounce
Button Mushrooms
1 teaspoon
Sriracha
2 unit
Veggie Pho Stock Concentrate
6 ounce
Ramen Noodles
(Contains: Wheat)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat, Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim and quarter mushrooms.
• Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil. Keep empty pot handy for the next step.
• Heat a drizzle of oil in empty pot over medium-high heat. Add scallion whites, ginger, and half the garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.
• Stir 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrates, and veggie pho stock concentrates into pot with aromatics. (TIP: Taste broth and season with salt if desired.) Bring to a boil, then cover and reduce heat to low. • Simmer, covered, until ready to serve.
• While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Turn off heat. Add soy sauce; stir to coat.
• Divide noodles between large soup bowls. Pour broth over noodles. (You may have some noodles and broth left over—seconds!) Top each bowl with mushrooms and any remaining sauce from pan. Sprinkle with scallion greens and drizzle with Sriracha to taste. Garnish with a few crispy onions and serve. TIP: Don’t add all the onions just yet! Add more as you eat to keep them crispy.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory broth; some found it too sweet or salty. Adjust seasoning to taste.
- Ease of prep: Quick and simple to make, with restaurant-quality results in a short time 🍲.
- Suggestions: Consider adding protein like chicken, shrimp, or tofu. Try extra veggies like bok choy or carrots.
- Portions: Some wanted more noodles or veggies; others found it filling, especially with added protein.
- Toppings: The crispy onions added nice crunch, though a few found them too salty when mixed in.
Reviews from our home cooks
This mushroom and soy Ramen noodle recipe was really good! Lots of flavor, mushrooms are a favorite around here, and since I'm vegetarian they act as a hearty and nutritious veg in the soup. The ginger and garlic, yummy, and those scallions along with the greens on top and crunchy onions topping, wonderful!
The broth was delicious & flavorful. I've never attempted to make ramen at home before, and this recipe was simple & easy to follow. The mushrooms & crispy onions were a wonderful addition as well!
This was an umami-bomb! My partner and I absolutely loved this recipe! This was an excellent meal to have for a chilly fall night. I didn't feel the need to add any extra salt, all the sauces and stock made this plenty salty. I loved the "meatiness" the mushrooms added, especially with the savory soy sauce on them. The toppings made it over the top, I would have never thought to add crispy onions but it adds a nice bit of crunch. I added plenty of Sriracha to mine for some heat, the flavors of the Sriracha added more depth to the dish as well. This made plenty for the two of us, enough for both of us to have two servings!
I often buy the instant ramen and never went out of my way to cook a dish like this. The broth had incredible, fresh and dynamic flavors. Kept the flavor even as left overs. I didn't add any hot sauce because I thought everything was perfect as it was. I love that it was vegetarian friendly with the mushrooms. Now I'm interested in more recipes like this. It was so fun to make and incredibly delicious.
Another delicious ramen recipe! One of my favorite instantly. I cook mushrooms and chicken regularly, so this felt like one of the easiest recipes to cook and integrate into my regular meal plan.
Dish could use another veggie or two, like bok choy maybe. Something else filling besides the mushroom. The mushrooms were phenomenally delicious when first put on the ramen, but as they soaked in the broth, the soy sauce came off.
Wow. Love it, love it, love it. I question the need to salt the mushrooms while cooking, then adding the soy sauce, which is already salty. The dish looked as great as it tasted.
This is one of my absolute favorite dishes! I love eating meat, but the mushroom is a great meat substitute. All of the flavors go so well together even as the sriracha and onion are combined. Pretty easy to prepare as well!
Fantastic and tasty! Easy to cook. Much better than store bought or cup ramen. I would definitely make this again!! Was surprisingly filling. Mushrooms gave it a nice earthiness. If I had to pick one thing I didn't like, one of the sauces, pho-miso-hoisin, gave it a sweetness that I just didn't seem to care for. Otherwise this was an absolutely amazing meal!
I was so grateful for a vegetarian ramen. I dislike the crispy onions but feel like it could still be enhanced with another texture or something crunchy. I like all the broths and concentrates added.
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