Spicy miso ramen is loaded with caramelized onions and shiitake mushrooms in a rich, flavorful broth that will rival your favorite ramen place!
Introducing the most non-college ramen you’ll ever dive into.
Unless you’re a college student that’s totally into incredible things like shiitake mushrooms, miso, soft-boiled eggs, etc. in your ramen.
Which I would totally get because I was also that person. But even non-ramen people, you’re about to be convinced by these brothy spicy miso ramen bowls.
Possibly even enough to convince you to add these loaded ramen bowls to your regular dinner rotation >> I HIGHLY RECOMMEND.
The flavors we’re working with today in these ramen bowls are nothing short of incredible. Check it out >>
- Spicy serrano pepper miso broth
- Caramelized onions
- Fresh shiitake mushrooms
And in case you missed it, YES we’re keeping everything vegetarian today! Promise ya won’t miss the meat one little bit.
Let’s walk through the plan for making this caramelized onion shiitake mushroom spicy miso ramen! >>
Onions + shiitake mushrooms
The first components we’re going to be tackling. The shiitakes are just gonna get a quick pan saute in butter until they’re tender.
Grab a sweet vidalia, slice ‘er up into super thin slices, and then we’re going to slowly cook them on the stove until they’re a deep brown, about 15-20 minutes.
Once the onions are done, we’re going to start to build the ramen broth.
Fresh serrano pepper, ginger, garlic, and miso paste are going to go straight into the onion mixture and we’re cooking these until they’re just fragrant.
Then begin to add your vegetable broth, a little soy sauce + rice vinegar to add a little complexity to the broth. (feel free to use chicken broth if you’re non-vegetarian!)
Make sure you let the broth simmer at least 20 minutes to let the flavors meld together.
Add 3 blocks ramen noodles + the shiitake mushrooms straight into the broth and let ’em stand 5 minutes until the noodles are softened. Toss ’em around in ALL that brothy goodness.
We like to keep the toppings HEAVY as far as these bowls go. Carrot shavings, fresh cilantro, green onions, and a big egg + runny yolk on top are my recommendation.
All of the above literally takes less than an hour, y’all. We’re pulling off these killer ramen bowls that look like they should cost $15 at a fancy ramen place in LESS THAN AN HOUR.
The amount of earthy, rich, umami flavors we’re able to achieve in that timeframe is kinda unreal.
Get ready to crave nothing but these ramen bowls for the forseeable future!
More noodle dishes you should definitely be making next!
Caramelized Onion Shiitake Mushroom Spicy Miso Ramen
- 2 tablespoons butter, divided
- 10 oz shiitake mushrooms, thinly sliced
- Salt and pepper to taste
- 1 large sweet vidalia onion, thinly sliced
- 2 small serrano peppers, finely minced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons light sweet miso paste
- 6 cups vegetable broth (or chicken broth if non-vegetarian)
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 3 (3 oz each) packages ramen
- Shaved carrots, sliced green onions, fresh cilantro, and soft-boiled eggs for serving
- In a large saucepan or dutch oven over medium-high heat, melt 1 tablespoon butter. Add shiitake mushrooms, salt, and pepper to taste and saute mushrooms until just softened and golden. Remove from pan and set aside.
- Melt remaining 1 tablespoon butter in same pan over medium heat. Add sliced onions and slowly saute, stirring occasionally, for 15-20 minutes until onions are a deep golden caramelized brown.
- Increase heat to medium-high and add serrano pepper, garlic, ginger, and miso paste. Cook 1-2 minutes until fragrant, then add broth, vinegar, and soy sauce.
- Bring broth to a simmer over medium-high heat, then reduce heat to medium-low and let simmer 20 minutes.
- Once broth has simmered 20 minutes, add ramen and shiitake mushrooms. Let stand 5 minutes until noodles are softened and gently break noodles apart to incorporate into broth.
- Ladle ramen into bowls and top with carrot shavings, green onions, cilantro, and soft-boiled eggs. Enjoy!
The ramen looks flavorful, love it! I am not exactly a fan of ramen but I will certainly try it.
I tried this last night, expecting lots of leftovers given my ten year old only seems to enjoy bland food, which is the opposite to this delightful recipe. He absolutely loved it though, and came back for seconds and then thirds! It’s truly scrumptious, almost like you’re savoring a big hug that snuggles deep in your belly, providing an abundance of soothing comfort. Beautifully crafted, thank you so much for sharing with us.
Thanks for letting me know! SO glad to hear this ramen was a hit with your son! 🙂