Creamy Mushroom Ramen

Creamy Mushroom Ramen

Think Cream of Mushroom Soup meets Ramen Bowl! This soup if full of Mushroom flavor and of meaty Mushrooms. I added Baby Bok Choy for color and crunch but feel free to add any other veggies. Simple to make and really delicious. Enough for two hungry people or four if you decide to share with friends or family :)

Serves 2 - 4



2 Packages of Ramen Noodles, about 6 ounces. ( I used Oceans Halo)

1 Baby Bok Choy

1-2 Portabello Mushroom Caps

Knob of Fresh Ginger

1/3 cup of Sprouted Sunflower & Pumpkin Seeds from Go Raw ( You can use just raw sunflower seeds)

8 Rehydrated Shiitake Mushrooms ( reserve the soaking liquid)

1 1/2 Tbsp of Mellow White Miso Paste ( I love Cold Mountain Miso brand)

1 tsp of Rice Vinegar

1-2 tsp of Light Tamari ( You can sub a light soy sauce)

2 -3 cups of Water

Green Onions for garnish

Black Sesame Seeds for Garnish


1. Soak the seeds in enough hot water to cover them for about 20 minutes

2. Rehydrate the Shiitake Mushrooms in hot water and reserve the liquid

3. Blend together the Miso Paste, soaked Seeds, about 1 tsp of chopped Ginger, 4 rehydrated Shiitake Mushrooms and the reserved liquid and a cup of water until completely smooth and creamy

4. Add the mixture to a large Pot along with the rest of the chopped Ginger, Water, remaining sliced Shiitake Mushroms, Tamari & Vinegar and simmer on med-low heat

5. In a separate pan sauté the sliced Portabello until browned and sauté the Baby Bok Choy as well. Set them both aside for assembly

6. Cook the Ramen Noodles according to package directions ( About 6 minutes)

7. Assemble the Ramen Bowls by adding the noodles, the broth with some Mushrooms, Bok Choy & slices of Portabello Mushroom

8. Garnish with Chopped Green Onions & Black Sesame Seeds and serve with Chili Paste