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curly ramen noodles, sliced browned mushrooms, pale firm tofu cubes and wilted bok choy in cloudy tan miso broth in an ordinary bowl, with no egg, meat or garnish
Melissa Hart

Miso Mushroom Ramen Upgrade

Instant noodles are the quick part of this ramen upgrade; browned mushrooms, miso and tofu are what make it dinner. Discard the seasoning packets so the broth doesn't become salty before the miso goes in. Check that the noodles themselves are vegan if that matters at your table. Dissolve the miso in a ladleful of hot broth after the burner is off. Stir it back in without boiling away the mellow fermented flavor you added it for.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 8 oz cremini mushrooms thinly sliced
  • 2 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 6 cups low-sodium vegetable broth
  • 12 oz firm tofu drained and cut into 3/4-inch cubes
  • 2 small heads bok choy stems and leaves sliced separately
  • 3 packages 3 oz each vegan instant ramen noodles, seasoning packets discarded
  • 3 tbsp white miso
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil

Method
 

  1. Heat oil in a 5-quart pot over medium-high heat. Cook mushrooms for 6 minutes, stirring occasionally, until softened and lightly browned.
  2. Stir in garlic and ginger for 30 seconds. Add broth and tofu, cover and bring to a simmer.
  3. Add bok choy stems and simmer for 2 minutes. Add ramen noodles and cook for their package time, about 3 minutes, separating the strands and adding bok choy leaves during the final minute.
  4. Switch off the heat. Whisk miso with 1/2 cup of hot broth in a small bowl until smooth, then stir it back into the soup with soy sauce and sesame oil.
  5. Divide noodles, tofu, mushrooms and broth among 4 bowls and serve immediately without boiling the miso broth again.