Speedy Miso Spinach Mushroom Ramen

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A fast and hearty weeknight dinner. Speedy Miso Spinach Mushroom Ramen is packed with ginger, garlic, shiitake mushrooms and oodles of soba noodles

Busy weekdays call for fast dinners. If I can get it all into one pot, even better.

But not every weeknight is like that for Rob and I. Sometimes I cook a more involved recipe but generally try to keep even that under one hour.

Speedy ramen helps me accomplish two things. Dinner is ready in under 30 minutes, and clean-up is a snap.

At its most basic, ramen is a noodle-filled bowl full of both. The noodles vary as widely as the broth base. Some ramen broth recipes require hours to prepare properly, but I tend to stick to the quicker variety and simply add miso to the broth.

It’s my favorite ramen base because not only is it plant-based, but it imparts umami and earthy flavors to the overall recipe

I used to think ramen was those cheap packs of wavy noodles I could buy at the grocery store. You know, the ones that come in a styrofoam cup or tear-apart package with a salty flavor pack inside?

Nooooooo (!!)

Homemade is SO easy and waaay better for us anyway

Ingredients

• 2 Tbs Coconut Oil unrefined, virgin, cold pressed
• 12 oz (340g) Shiitake Mushrooms stems removed, sliced thin
• 1 Tbs Grated Ginger I use a microplane
• 1 Tbs Grated Garlic I use a microplane
• 4 Green Onions sliced thin, whites and green separated
• 4 C (940g) Vegetable Broth
• 3 C (675g) Water
• 2 Bundles (152g) Soba Noodles gluten free if needed
• 5 C (95g) Baby Spinach
• 2 Tbs White Miso Paste *see note
• Tamari, to taste

Serve With:

Sesame seeds, Sriracha, fresh herbs such as basil or cilantro, tamari and more green onion tops

Instructions

1. In a Dutch oven (non stick is very helpful here), heat oil until shimmering. Turn the heat down to medium low to low and add the mushrooms, ginger, garlic, and white parts of the onions. While the pot will be crowded, allow the bottom layer of mushrooms to cook for a few minutes before stirring. This will help the mushrooms sear a bit. Stir occassionally for about 6 minutes. You'll notice the garlic and ginger stick to the bottom of the pot (but watch the heat because you don't want the garlic and ginger to burn). Just scrape the garlic and ginger when you stir the mushrooms. When the broth is added, the pan will deglaze and those bits will add delicious flavor! Add the broth, water and bring to a boil. Scoop out about a cup of broth and set aside to cool a bit. Once boiling add the noodles to the pot, turn down to medium and simmer for five minutes or until the noodles are tender. Remove from heat. Add the miso paste to the cup of broth and and whisk to dissolve. Pour the miso slurry into the ramen pot and stir. Taste for seasoning adjustment and add Tamari if a more salty taste is desired. 
2. Ladle into soup bowls, top with a handful of spinach and sprinkle with sesame seeds. Serve immediately with extra spinach, sesame seeds, sriracha, herbs, tamari and onion greens. 
3. Store leftovers in a lidded container, in the refrigerator, for up to three days. 

Recipe Notes

*Find miso paste in the refrigerated section of the grocery store

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