30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms.
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.
The inspiration?
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.
To make this creamy sesame miso ramen.
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.
While the soup is simmering…
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.
So what’s the secret to the broth?
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.
Looking for other ramen recipes? Try these!
Feel Good Spicy Ramen with Sweet Potatoes and Crispy Shallots
30 Minute Thai Peanut Chicken Ramen
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.
30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms.
All made in the instant pot (or in one pot on the stove), using healthy, pantry staple ingredients.
Ingredients
- 6 cups low sodium vegetable broth
- 1/4 cup low sodium soy sauce use more or less, to taste
- 2 tablespoons rice vinegar
- 1/4 cup tahini (sesame seed paste)
- 3 tablespoons white miso paste
- 2 tablespoons hot chili oil
- 1/4 cup dried porcini mushrooms (optional, but recommended)
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2-4 squares ramen noodles
- 4 cups shredded kale or baby spinach
- 4 tablespoons salted butter, melted or olive oil
- 2 pounds mixed mushrooms, roughly torn
- 2 small shallots, sliced
- 2 tablespoons raw sesame seeds
- 1/2 teaspoon chili flakes use more or less, to taste
- 1/4 cup fresh cilantro, chopped
- 4-6 soft or hard boiled eggs, for serving
- sliced carrots and green onions, for serving
Instructions
Stove-Top
-
1. In a large soup pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 20 minutes, until the broth is very fragrant.
2. Remove and discard the mushrooms. Bring the soup to a boil over high heat. Stir in the noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
3. Meanwhile, make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, shallots, sesame seeds, chili flakes, and a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are golden. Switch the oven to broil, broil 1-2 minutes, until crisp. Watch closely.
4. Ladle the soup into bowls and top with the crispy mushrooms, eggs, carrots, green onions, and additional chili oil. Enjoy!
Instant Pot
-
1. In the bowl of the instant pot, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Cover and cook on high pressure for 8 minutes.
2. Once done cooking, use the natural or quick release function and release the steam. Remove and discard the mushrooms. Set the Instant pot to sauté. Stir in the noodles, kale or spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
3. Finish as directed above for the stove-top.
Slow Cooker
-
1. In the bowl of the slow cooker, combine the broth, 2 cups water, soy sauce, vinegar, tahini, miso, and chili oil. Add the dried mushrooms (if using), ginger, and garlic. Cover and cook on high for 3-4 hours or low for 6-8 hours.
2. Once done cooking, switch the slow cooker to high. Remove and discard the mushrooms. Stir in the noodles, kale or spinach, and cilantro. Let sit 10-15 minutes or until the noodles are soft.
3. Finish as directed above for the stove-top.
Recipe Notes
Leftovers: I recommend storing the soup and noodles separately, then adding 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.
Our Favorite Recipes
Chipotle Cheddar Cauliflower Black Bean Enchiladas.
Perfect kind of comfort food for me
Love that! I hope you try this! xTieghan
This both looks and sounds incredible! I always love healthier versions of ramen!
Thank you so much Melissa! I hope you love this if you get a chance to try it! xTieghan
Could you add ground pork? If so, any receipe suggestions to add a little flavor to the pork? Maybe how you do the pork in the dan dan noodles?
Hi Krista! Sure! Just brown the pork with olive oil in a large soup pot, then add in all the soup ingredients right into the same pot! That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can u explain directions? U say add broth, 2 cups of water?
When following the recipe it says 6 cups of low sodium veggie broth.
So does this mean add broth 6cups and then 2 cups of water? It’s unclear
Hey Stacie, yes it is 5 cups of broth + 2 additional cups of water. So sorry if that is unclear. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
My sons are both allergic to sesame. It is easy to omit the sesame seeds in the mushrooms but do you have a recommendation to substitute for the tahini? Thanks!
Hey Jamie! I would recommend using almond butter or peanut butter, either will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Saw this recipe yesterday and HAD TO HAVE IT! I picked up the ingredients on the way home from work and whipped it up (on the stovetop) in no time! The only change I made was just throwing the torn spinach into the bowls before adding the broth, the hot broth was enough to wilt the spinach. This recipe was delicious and was a perfect end to a chilly chicago day! I could have eaten a giant pile of those roasted mushrooms and shallots!
Amazing! I am so glad you tried this and loved it!! Hope you are staying warm! Thank you Lauren! xTieghan
Looks delicious! What kind of mushrooms did you use? Just curious. 🙂
Hi Gabby! I used porcini mushrooms! I really recommend using them, they are delish! xTieghan
I was wondering why you “discard” the mushrooms? Is this the porcini mushrooms that you throw away? Why are they not part of the dish to eat?
Hey Donna! The dried mushrooms are only meant to add flavor to the broth. They can be really tough to chew, which is why I recommend removing them from the soup. But you can of course leave them in if you prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was delicious! The broth was wonderful and I could eat those mushrooms on everything!
Yes! So glad you loved this recipe so much! Thank you so much for trying it! xTieghan
Sounds delish and will try this soon but seems reasonable prep time should be more like 20-30 minutes! You have to figure in the to time to shred, chop, grate & soft boil the eggs. Yes, once it’s all prepared and ready, prep may be 10 minutes. Just saying!♥️
Hi Sandy! Thank you! I hope you love this recipe! xTieghan
This was so delicious! We’re not huge mushrooms fans but they made the dish!
So glad these turned out so well for you Heather! Thank you so much! xTieghan
Hi,
Is it 6 cups of broth plus two Cups of water? Or 4 cups of broth plus 2 cups of water to equal 6 cups of liquid in total? Thanks!
hi! It is 6 cups broth + 2 cups of water. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This is the best ramen soup I’ve tasted. Amazing! My picky husband said it’s a 10!!
Wow that is so great to hear! Thank you so much for trying this Jenny! xTieghan
Made exactly as printed, Absolutely YUMMY!!!
Thank you so much Karen! xTieghan
So delicious the crispy mushrooms just elevate the dish and it was super easy and quick to prepare
Thank you so much Cathy! I am so glad this turned out so well for you!! xTieghan
Hi! I could only find red miso paste at my grocery store. Any adjustments needed?
HI! No adjustments needed. I am sure that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was amazingly delicious – lots of wonderful flavors melding together! Definitely better than take-out! The ONLY reason that I’m giving it four stars instead of five is that it took a LOT longer to prep than 10 minutes. A lot longer! That being said, I love this recipe and we enjoyed it tonight; I’m sure that it’ll be even better as leftovers. I added bok choy and baby kale when I added the ramen and I’m glad that I did (I used the slow cooker method). I found a great recipe for soft boiled eggs – they added a great touch. Looking forward to enjoying this great dish again!
Hi Donna! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
This was delicious! Best part, I never realized how much I would like crispy mushrooms! I drizzled them in some soy sauce and had to stop myself from eating them all before it was time to top the ramen! I think I’ve found a new healthy snack and a great new take on ramen!
Haha right?! They’re good! I am so glad you are enjoying this recipe, Aaron! Thank you! xTieghan
I was looking to make Creamy Sesame Miso Ramen with roasted sesame seeds, That above recipe will help me making a delicious dish right at home. Thank you for sharing this to me.
Thank you! I hope you enjoy this! xTieghan
This was so delicious and easy!! Will definitely make it again!
Thank you Audie! That is so amazing to hear! xTieghan
This recipe was incredibly delicious and easy! I’ve been trying to incorporate more meatless meals into my life and this really hit the spot. Both my vegetarian sister and decidedly not vegetarian boyfriend loved it. I was so impressed by the depth of flavor that the broth developed after just a short stint in the instant pot. Topped with those crispy mushrooms and a soft-boiled egg- perfection!
Thank you so much Cal! I am so glad this turned out so well for you! xTieghan
I made this last night. SOOO good. It all disappeared. And it is so healthy. What a lovely meal.
My family were all so grateful I could make them something from your website (everyone’s favorite here) to help brighten their day.
Aw that is so amazing! I am so glad you all enjoyed this so much Stefanie! xTieghan
I made this tonight and it was prob better than ramen that I’ve had at restaurants lol! I didn’t have dried mushrooms so I just roasted baby portabella mushrooms and added chilly garlic paste to the broth which gave it a nice kick. I also used brown rice noodles for a “healthier ” option. Super easy recipe! Thank you Half Baked Harvest! Xoxo
Thank you so much for trying this Laura!! I am so glad it turned out so well for you! xTieghan
I made the Instant Pot vegan version of this today, and WOW – so delicious! I even messed it up by putting my noodles in too early and it’s still amazing. Thanks for an awesome recipe!
Thank you Stephanie! I am so glad this turned out so well for you! xTieghan
I accidentally bought vegetable stock instead of broth…. does it matter? Should I do anything differently?
HI! there is no difference. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I agree the prep time is much more intensive than the directions say, but that’s ramen I suppose. Having said that, I have made this recipe twice so far and will continue to. The first time I made it was exactly as written, the second time substituting peanut butter for tahini (because I didn’t realize I was out) and dried mushrooms for reishi mushroom extract powder (have to special order dried mushrooms where I am). I used baby bellas both times for the crispy mushrooms and while they might not be as beautiful/flavorful as porcinis, given the lack of choices where I am, I think they probably did just as well a job. Just sharing for anyone else who has limited grocery options. I’m sure the recipe is “best” as written but I think it is a little forgiving. Delicious recipe, thank you for sharing.
Hi Emma! It it so great that you have been loving this recipe! I am so happy to hear that! Also, thank you for sharing substitutions! xTieghan
So good! The crispy mushrooms ARE the best part! I doubled mine. Also added sliced sweet potato.
Loving cooking thru your recipes, Tieghan while we are all quarantined. Thanks for being so awesome!
Thank you so much Belinda! I am so glad you enjoyed this! xTieghan
Delicious! Thank you for this recipe!
Thank you so much Pascaline! xTieghan
Made this for lunch today and it is perfection!
That is so amazing to hear! Thank you so much Jamie! xTieghan
Omg – we made this for dinner tonight and it was sooooo goooooood. I loved the mushrooms, and the broth was delish. Thanks for another keeper! ??
Thank you Jess! I am so glad this one turned out so well for you! xTieghan
Hey, how do you keep them Miso from being clumpy in the soup? Mine seized up into tiny clumps rather than blending into the soup. I ended up straining the broth, which worked in a pinch.
Xo! Thx!
Hey Amy! What brand miso are you using? I have never had mine clump before, that is really odd. The only thing I can think is that it is a difference in the brands. Let me know! Hoping I can help problem solve 🙂 Thank you! xTieghan
If meal prepping should we cook all the noodles then separate, or cook the noodles when we reheat the broth each time?
Hi James! It is okay to seperate the noodles, but it depends on how long you are meal prepping for. After a few days I would cook the noodles when reheating! Please let me know if you have further questions! xTieghan
Will certainly make again but with only 1 tbsp of miso paste instead of 3. Was waaayyyy too salty for my liking with 3 tbsp. Beautiful and super easy to make otherwise ?
Thank you so much Gracie! I hope you love this even more with a little less miso! Thank you so much! xTieghan
I absolutely love authentic ramen but I’ve never had the courage to try making it at home. With quarantine, I couldn’t resist my craving any more and I decided to give this a shot. It was Amazing- go make this for yourself immediately! You can find all of the ingredients at your local store and making it was just as easy. Couldn’t recommend this recipe enough!
Hi Pam! I am so glad you have been loving this recipe! Thank you so much for trying it! I hope you are staying healthy and safe! xTieghan
My 5 year old son said this was the best meal of his life! Great recipe!
Thank you so much Claire! That is so sweet to hear! xTieghan
Made this tonight and am so happy with how it turned out. Perfect dinner! And pretty pantry-friendly for quarantine provided you have mushrooms. Thank you!
Thank you so much Marina!! xTieghan
This is one of the most delicious things I have ever cooked… Thank you so much for your creativity, beautiful photos, inspiration and wonderfully vibrant cookbooks. You being joy to many lives.
Aw you are too kind! Thank you so much Sophie! xTieghan
Can I use cholula instead of hot chili oil?
Hi Chana,
I would not recommend that, this would give a completely different flavor. I hope you love recipe, please let me know if you have any other questions! xTieghan
This recipe looks great! Hoping to recreate ramen we had in Tokyo…ha like I can do that! Lol.. one question – what is a good substitute for ramen noodles? my rural grocery during quarantine times may not have them. They do have pad Thai noodles or I have rice noodles handy. Thanks!
Hi Maria,
I think rice noodles would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks wonderful! Any good substitutions for ramen noodles if I can’t find them? I’ve seen rice noodles and soba noodles in my rural grocery store but during quarantine time all bets are off! Thank you!!!
Hi Maria,
I would use whatever you can get, rice noodles would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious and simple to make. One of the best veggie ramens I’ve ever tried!
Wow YES! I am so glad this turned out so well for you, Charly!! Thank you! xTieghan
Very good and very easy to make! Added pork and tasted great!
Love that! Thank you so much Tina! xTieghan
Hi! Any recommendation for a tahini substitute?
Hi Sarah,
I would recommend using a nut butter in place of the tahini. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night and it was simply amazing!! Everyone couldn’t stop raving about it and it was fairly simple to make! I substituted the tahini for creamy peanut butter as suggested, and ended up using 1.75 lb of mushrooms. It served 4 people with two meals of leftovers!
Wow that is so amazing to hear!! Thank you so much for trying this one Sarah!! xTieghan
Thank you for another great recipe! It was rainy out and I was feeling motivated so I ended up making a double batch and simmering the broth for 2 hours. I added Bok choy, grilled chicken breast, fish sauce and dried oyster mushrooms too. I never discarded the mushrooms because I love their taste. I froze half the broth so now I just have to defrost it, add extra veggies and noodles and I’m all set to enjoy this meal again 🙂
Yum! I am really glad this turned out so well for you, Hannah! Thank you for trying it! xTieghan
Absolutely delicious. Made this in the instant pot and added tofu and bok choy as the green.
Amazing!! Thank you so much Brittany! xTieghan
Do you have any suggestions on how best to add chicken breast as well to this recipe (in the instant pot!) Hoping to make it tonight!
So good!
Thank you so much Robyn! xTieghan
As a tahini-devotee, I was excited to see it being used in this way. Ramen–who woulda thought!? Great idea. We LOVED the taste, but I have a question re: consistency. When I was making the soup, I noticed there was a little “coagulation.” I tried to stir it out, but the tahini, miso or something just wasn’t mixing in all the way. While the final soup tasted great, once we got to the bottom of our bowls and all the add-ons, like the noodles etc, were gone, we could pick up on a verrrry light sandiness. The tahini I used is creamy (Eden brand), so I’m not sure why there was a slight grainy texture. Any ideas? Is this normal? Did I do something wrong? Thanks for the help AND the recipe, Hannah.
Hey Hannah!! I wonder if it was your miso? What brand are you using? Miso can vary from brand to brand, so maybe yours wasn’t mixing properly or somehow got overcooked and become grainy? It’s that OR your tahini “burnt” and fell to the bottom. Any thoughts on either? If I had to guess, I would say it’s the miso. Do you have another brand available to you? If so, I would try using another brand.
Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Any recommendations for chili oil substitutes? I couldn’t find it in my local grocery. I have sambal and Chinese chili bean sauce. Could I use one of those? Or could I make chili oil with crushed red peppers and garlic? I don’t have Sichuan peppercorns which most chili oil recipes I have found recommend.
Thanks!
Hi Jade,
You could use the sambal or just make your own with crushed red pepper flakes, garlic, and sesame oil. I hope this helps! xTieghan
I made this last night. The flavor was really rich and good, but the additional 2 cups of water were not in the ingredient list and I missed it in the instructions, so I ended up with not enough broth, which is the best part! I didn’t care for the oil simply because I don’t like oil, but I did appreciate the kick it gave the broth. I would definitely recommend using only 2 ramen packets as I started with 4 and had to pull some out to get more broth. I would also recommend blanching the carrots and cooking the green onions slightly. The mushrooms on top were delicious!
Thank you so much Debbie!! I am really glad this turned out so amazing for you! xTieghan
Hi this looks amazing! I just had a question. Could you make lots of the broth and then freeze the rest for later?
Thankyou so much!
Hi Kelly,
Yes that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This has become a go-to recipe in my house. It’s not just “good for vegetarian,” it’s a phenomenal ramen. The caramelized shallot and mushroom mixture that goes on top adds the perfect sweet/spicy flavor. My husband is a huge ramen fan, and he ranks this in his top 3 ramens he’s ever had, even from fancy ramen places in New York. To get that pork fat mouth feel that traditional ramens have I add a little dollop of butter to float on the top of the broth, but that’s the only modification I made. Seriously amazing. I’d give it more than 5 stars if I could.
Wow that is seriously so amazing!! I am so glad this turned out so well for you, Jessica! xTieghan
Broth is easy and fantastic. This will be my go-to recipe for miso ramen broth.
Thank you Lisa!! I am so glad this turned out so well for you! xTieghan
Oh my gosh this broth was excellent! I used the slow cooker setting on my instant pot. Didn’t have cilantro, so used Thai basil from my garden. Drizzled a Laksa chili sauce on top. Will definitely make this again. Going to try bok choy instead of kale next time. Really excited by all these ramen recipes!
Thank you so much May! I am really glad this turned out so well for you! xTieghan
This was downright delicious! We left the dried mushrooms in (is that weird?), they were tasty! And the crispy mushrooms?!?! SO GOOD!!! We had extra broth which we froze, and it was just as good 2 weeks later. We will definitely be making this again!
YES!! I am so glad you loved this! Thank you so much! xTieghan
Do you cook the dried ramen noodles in the broth or do you cook then add? Thanks!
Hey Alb,
You cook the dried noodles in the broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really yum! Thank you very much for sharing!
Thank you for trying this Jesse! xTieghan
This recipe looks delicious! Could we use red miso instead of white? Thanks!
Hey Priya,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! Thank you for the great recipe. I may have done it wrong but the tahini paste sort of separated when i added it. Any tips?
Hey Raquel,
So sorry you had issues with the tahini, it should be fine once the soup is fully cooked. I hope this helps for next time! xTieghan
Loving this; I’ve now made it three weeks running!
Adjustments: I used red miso, mixed fresh mushrooms in the broth instead of dried, and left off the eggs. Also had no sesame seeds, so used sesame oil instead of olive to toast the mushrooms. To make it easier for subsequent days, I didn’t add the noodles to the broth, just poured the hot broth over them in bowls and let it sit a few minutes to cook.
And I used a lot more garlic than called for, but doesn’t everyone? >.>
Anyway, it was absolutely wonderful – thank you!
Thank you so much Lorelei! I am really happy this recipe turned out so amazing for you! xTieghan
Thanks for this recipe, I just made it here in the Austrian countryside and it’s seriously one of the best meals I’ve ever made! I’m heading into this winter in ramen/miso mode and this is going to be a staple.
Love to hear that! Thank you Danny! xTieghan
This is so food! And easy!! I didn’t have dried shiitake but a few cups of fresh ones so just used those to roast. Easily satisfied ahead 2 to 39 in my family.
Amazing! I am really glad you loved this one, Brittany! Thank you! xTieghan
Hi,
Would I be able to substitute Sriracha or a chilli paste instead of the chili oil? Are there any substitutions for the chili oil?
Hey Hayley,
The chili oil is just used a garnish to the top, so you can use your fave spice element here! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Roughly how many grams of dried ramen do you use? I estimated 80g per person x4 and ended up with no broth- the noodles absorbed it all 🙁
thanks!!
Hey Lisa,
I use 2-4 squares of ramen. So sorry your absorbed the broth. Please let me know if you have any other questions! xTieghan
Are the 2 pounds of mixed mushrooms, roughly torn just for the topping — not the soup? Specifically, what mushroom variety do you recommend for this portion of the dish?
Thanks!!
Hey Amy,
Yes, that is correct, I like using wild mushrooms! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Wow – loved this in our croc pot!!!!
Hey Kayla,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
Easy, satisfying, DELICIOUS, pretty, and something different from my usual fare. Great recipe!
Hey there,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
Made this broth tonight and it was absolutely incredible! Used leftover pulled pork instead of the mushrooms but this broth is definitely a keeper recipe!
Hey Amanda,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Thanks for sharing such a wonderful content.
Thanks so much John! xTieghan
I had to comment. I went gluten free about 5 years ago and have never lived anywhere with access to GF ramen, I made this recipe last night and bought some gf ramen noodles online to add to the soup, and OH MY GOD. I was almost in tears at how good this is! And so easy too. Thank you so much for sharing this simple and delicious recipe. You’re my hero!
Hey Stephanie,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
I’m making this now and it smells so good! But the broth looks to be curdling … what did I do wrong? Should I have mixed the tahini or miso in slowly? None of my ingredients have expired, so I’m guessing it is a temperature issue. Any tips for the next time I make this?
Hey Carolyn,
So sorry about this, was there anything you may have adjusted? I like to keep my heat a little high to avoid curdling. I hope this helps! xTieghan
My broth tasted a little salty… it also kind of tasted a bit like a sweet and sour soup… did I do something wrong?
Hey there,
Was there anything you adjusted in the recipe? Let me know! xTieghan
I give a 5 star for the recipe but 1 star for the 30 minute timing. So just a warning to people, make sure you have your eggs boiled, your ingredients chopped, and then just maybe you can do it in 30 minutes. Maybe have your mushrooms baked and crisped. Then for sure it will take 30 minutes
Hey Sarah,
Thanks for giving the recipe a try, sorry this took you longer than expected. Please let me know if I can help in anyway! xTieghan
Soo delicious. Just made this for my family this evening and like every other recipe I have tried from your collection it is so yummy. Will add this to the collection. Thanks so much!
Hey Kris,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
I agree with Sandy’s earlier comment. I consider myself an efficient cook and it still took over 20 minutes of prep time. Plus the time for boiling the eggs etc should be included in the prep time. Start to finish was just over an hour for me. We added some thin sliced cooked pork and marinated the soft boiled eggs in soy sauce and mirin for a more traditional ramen egg
Hey Jeremy,
Sorry this took longer than expected for you, everyone cooks at a different pace. I am glad you enjoyed the recipe:) xTieghan
Hi! I thought everything was so delicious and yummy. My only problem was I couldn’t get my mushrooms to crisp up. They still tasted so good but can you tell me what I did wrong? Thank you!!
Hey Amelia,
Thanks so much for making the recipe, I am delighted it was enjoyed! Sorry to hear about the mushrooms, I would try broiling them for longer next time. Have a great weekend:) xTieghan
Thanks for the recipe! My family and I absolutely loved it !!
Hey Leah,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Hi.
I LOVE all of your recipes but specially the chinese ones. I was wondering if for this recipe instead of porcini mushrooms can I use shitake mushrooms (I love shitake mushrooms!)?
Thank you
Hey Emma,
Thanks so much for your kind message, yes shiitake mushrooms would be great here! I hope you love the recipe! xTieghan
My husband made this tonight in the (new) Instant Pot! And we absolutely loved it. Amazing recipe – restaurant quality! We love HBH! Thanks Tieghan
Hey Sarah,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
I’ve been looking for a good /quick ramen recipe. Made this this evening and it was dead easy, our broth came out a little tangy, any idea what we could have done wrong?
Hey James,
I am delighted that this recipe was enjoyed, thanks so much for making it! Was there anything you adjusted? xTieghan
I have made this several times for my girlfriend and we both love it so much. I want to make this for some friends and was wondering that you would recommend as an starter and dessert for this dish?
Love from Norway
Hey Sammy,
Here are some recipes that I think would work well:
https://dev.halfbakedharvest.com/honey-whipped-ricotta-and-prosciutto-crackers/
https://dev.halfbakedharvest.com/cauliflower-and-cheese/
https://dev.halfbakedharvest.com/salted-pretzel-magic-bars/
https://dev.halfbakedharvest.com/crinkly-caramel-stuffed-brownie-cookies/
Let me know if you have any other questions! xTieghan
WheN following the instant pot directions when do you put in the regular mushrooms vs dried mushrooms?
Hey Amanda,
The dried mushrooms are used in step 1 and the regular mushrooms are used in step 2. I hope you love the recipe, let me know how it turns out! xTieghan
I only have black sesame seed, can I substitute them for the regular sesame seeds?
Hey Kim,
Yes, that will work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So easy and delicious! So glad that I gave this recipe a go! Thank you for such fun and inspiring recipes.
Hey Megan,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
This was one of the best things I’ve ever made! The broth was SO flavorful and perfectly spicy. The garnishes were perfect! Can’t recommend this recipe enough! Thanks Tieghan!!
Hey Michelle,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
This is delicious!! We both loved it. The tahini addition really made it. I put a big handful of baby spinach in bowls. When the hot broth was poured over it wilted perfectly. Not sure why people said there is a lot of prep. It is slicing shallots, carrot, green onion, peeling garlic snd grating ginger. That’s it! Took me 10 minutes. Will make this again and again.
Hey Donna,
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
My boyfriend and I are ramen fiends. I have tried to make homemade ramen many times and it’s always been good but never great, not takeout/authentic tasting. THIS was it. I omitted bacon and next time I think I will add pork or bacon just for more of a meat taste and some grated ginger and carrots on top for some crunch. The broth was delicious- coconut milk and miso paste is definitely the secret. I can’t wait to make this again. The only thing I won’t do is add as many onions next time, I really don’t think it needed them.
Hey Beth,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
My partner and I made this, and it was delicious!! The broth was sooo flavourful and awesome. We had to cook the mushrooms for longer than the recipe said, and we played around with the temperature and broiling to get the water to evaporate and help them crisp up. We also added the chicken katsu from one of your other ramen recipes to the top just for fun! Hoping to make again soon – thanks for the great recipe!
Hey Emma,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Hi. I tried your recipe “30 minute creamy sesame miso ramen with crispy mushrooms” last night and it was delicious and really easy to make. I made enough for 2. The only thing is my husband was traveling, he’s home today’ but his share kept calling my name. So, I had two shares.
I am diabetic. It would be so helpful if you could include a nutritional guide with your recipes. Could you?
Thank you so much for all the delicious recipes you list for our enjoyment!
God bless and Happy Easter!
Hey Emma,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! So sorry, I am only able to provide an estimated calorie count at this time. Happy Friday! xTieghan
This recipe is superb! I have now made it multiple times with rave reviews from my family each time. My kids love the umami flavor and my husband and I love all of the toppings!
Hey Melanie,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
Delicious! So flavorful.
Thanks so much Gabriele! xTieghan
Made this yesterday and it is so good! And I’m not a big ramen eater either. As always, your recipe did not disappoint. So glad I’ve found your site!
Hey Julie,
Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan