Spicy Miso Mushroom Ramen

This spicy miso mushroom ramen is packed with delicious umami flavours and is very easy to make. The mushrooms, cooked in soy sauce and sesame oil, make the most flavoursome topping. It’s a great recipe if you’re short on time – the ramen comes together in just 20 minutes. Chilli paste adds a spicy warmth to the broth, while soya milk gives it a subtle creaminess. It’s a go-to meal for me when I’m craving something comforting and I don’t have a lot of time. Hope you enjoy it!

What ingredients do I need for this ramen?

You need 12 ingredients to make this spicy miso mushroom ramen:

  • Mixed mushrooms
  • Sesame oil
  • Soy sauce
  • Garlic
  • Miso
  • Chilli paste
  • Tomato purée
  • Vegetable stock/broth
  • Soya milk
  • Noodles
  • Pak choi
  • Spring onions

Which mushrooms should I use?

You can use any kind of mushrooms to make this ramen. I used a mix of shiitake and chestnut mushrooms. Other mushrooms you could use include:

  • Oyster
  • King oyster
  • Enoki
  • Button
  • Maitake

Which noodles should I use?

I used wholewheat medium noodles similar to these. Any noodles can be used for this recipe, including ramen noodles, rice noodles or soba noodles. Most large supermarkets have a selection of vegan noodles. Be sure to double check the ingredients lists on packaging as some noodles contain egg and are not vegan.

Can this recipe be made gluten free?

Yes, this spicy miso ramen can easily be made gluten-free if the soy sauce is replaced with tamari and gluten-free noodles (such as rice noodles) are used.

Why is soya milk used?

Soya milk gives the broth colour and makes it rich and creamy without being heavy. Instead of soy milk, you can use unsweetened almond, cashew or oat milk. It is best to use unsweetened milk to keep the flavours of the broth savoury.

Similar recipes

If you like this recipe, you should try these:
Spicy Green Noodle Soup
Thai Green Noodle Soup
Turmeric Coconut Noodle Soup

A bowl of vibrant orange-coloured spicy miso mushroom ramen with golden brown mushrooms, shredded pak choi and spring onion on top

Spicy Miso Mushroom Ramen

Total Time 20 minutes
Course Dinner
Servings 2


  • 300 g mixed mushrooms
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 2 cloves of garlic grated or minced
  • 1 1/2 tbsp miso
  • 1 tbsp chilli paste I used gochujang
  • 2 tsp tomato puree
  • 600 ml veg stock
  • 200 ml soya milk
  • 2 nests of vegan noodles
  • 2 pak choi
  • 3 spring onions

To serve

  • Chilli oil
  • Chilli flakes
  • Sesame seeds


  • Slice the mushrooms. Add the sesame oil and soy sauce to the pot you’re going to use to make the broth and put onto a medium heat.
  • Add the mushrooms to the pot, trying not to move them about too much. Once golden, remove from the pot and put to one side. Don’t worry if there’s a few bits left in the pan.
  • Add the garlic to the pot with a tablespoon of water. Soften for a minute or so and then add the miso, chilli paste and tomato puree. Mix well to form a thick paste and then add the veg stock and soya milk. Simmer over the heat for around 5 minutes until slightly reduced.
  • Meanwhile, cook the noodles as per pack instructions. Finely slice the spring onion and pak choi.
  • Once the noodles are cooked, split them between two bowls, pour the broth in and top with the mushrooms, pak choi and spring onion. Drizzle with chilli oil and sprinkle the chilli flakes and sesame seeds on, if using. Enjoy!
Keyword Miso, mushroom, noodles, ramen, soup


  1. Hi there, are you able to freeze this soup? Thanks…

    • Hi Vicky,

      The broth can be made ahead of time, frozen and then defrosted in the fridge before reheating. I would recommend adding the noodles and toppings fresh so they keep their texture. Hope this helps!

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