Miso-Roasted Mushroom Ramen Bowl with Spring Greens
A deeply savoury vegan ramen featuring caramelised miso-glazed mushrooms, tender noodles, and fresh spring vegetables in a rich umami broth. This comforting bowl celebrates the earthy flavours of the season with a satisfying, wholesome twist.
Ingredients
- 400g mixed mushrooms (shiitake, cremini, and oyster), sliced
- 3 tablespoons white miso paste
- 2 tablespoons sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 300g dried ramen noodles
- 1.5 litres vegetable stock
- 4 cloves garlic, minced
- 2cm fresh ginger, grated
- 200g baby pak choi, halved
- 150g fresh asparagus, trimmed and cut into 5cm pieces
- 100g fresh spinach
- 4 spring onions, thinly sliced
- 1 tablespoon rice vinegar
- 2 teaspoons chilli paste (optional)
- 1 tablespoon vegetable oil
- Toasted sesame seeds for garnish
- Fresh coriander for garnish
Instructions
Preheat oven to 200°C (fan 180°C). In a small bowl, whisk together 2 tablespoons miso paste, sesame oil, maple syrup, and soy sauce to create the glaze.
Arrange sliced mushrooms on a lined baking tray in a single layer. Brush generously with the miso glaze and roast for 20-25 minutes until caramelised and golden at the edges.
While mushrooms roast, heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
Pour in vegetable stock and bring to a simmer. Whisk in remaining 1 tablespoon miso paste and rice vinegar. Add chilli paste if using.
Cook ramen noodles according to packet instructions, drain, and set aside.
Add asparagus to the simmering broth and cook for 3 minutes. Add pak choi and spinach, cooking for a further 2 minutes until wilted and tender.
Divide cooked noodles among four deep bowls. Ladle hot broth and vegetables over the noodles.
Top each bowl with miso-roasted mushrooms, sliced spring onions, toasted sesame seeds, and fresh coriander. Serve immediately.
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