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Vegetarian Ramen Recipe with Mushrooms, Bok Choy and a Vegan Broth | Japanese-Stye Gluten-Free Ramen Noodles | Easy, Healthy, Quick

Miso Mushroom Ramen with Bok Choy (Gluten Free)

Using pre-made mushroom broth and salty miso helps this gluten-free, vegetarian ramen recipe come together super-fast. It requires less than 15 minutes, one pot, and just a handful of ingredients. Also it is a much healthier alternative to the usual ramen bar pork bomb and much classier than anything made in a dorm room. At dinner time as a main course, I can put down half of this recipe by myself. But for a lighter meal, with a side or salad, this can stretch to feed four. You can of course always bulk it up by adding an extra packet of noodles.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 main course servings



  1. In a large Dutch oven, stockpot or saucepan, heat the oil over a medium-high flame. Add the shallots, garlic and mushrooms. Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes. Pour in the tamari and scrape up any brown bits that may have formed on the bottom of the pan. Cook one minute more, then remove half of the mushrooms to a bowl and set aside.
  2. Add the mushroom broth to the pot and bring to a simmer. Submerge the ramen in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).
  3. Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the miso and sriracha until dissolved. Ladle the ramen and broth into bowls and garnish with the remaining mushrooms, bok choy, scallions, and hard-boiled eggs.

Recipe Notes