Mushroom Miso Ramen Noodle: 5 Steps to Comforting Bliss

This comforting Mushroom Miso Ramen Noodle Soup combines umami-rich mushrooms with creamy coconut milk for a delightful experience.

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Start by wiping any dirt off the mushrooms and trimming the dry ends. Cut larger mushrooms into smaller chunks. Slice the onion and garlic, and wash the bok choy and green onions.
Heat a large soup pot on high and add the oil. Once hot, toss in the sliced onion, garlic, and mushrooms. Sauté for 4-5 minutes until golden brown and fragrant. Season with mushroom powder and salt.
Add the vegetable stock cube and water to the pot, stirring well to dissolve. Bring to a gentle simmer, then mix in the coconut milk and miso paste until fully dissolved.
Carefully add the ramen noodles to the pot and cover. Once boiling, remove the lid and cook for about 4 minutes until the noodles are tender. Taste the soup for seasoning, adding soy sauce as needed.
Ladle servings into warm bowls and top with baby bok choy and green onions. Enjoy with a spoon and chopsticks!