Shiitake Mushroom and White Miso Ramen

Growing up, the only kind of “ramen” that I knew was the instant kind you can get for 25 cents at Walmart. My mom used to call it “hunty noodle soup” because she would make it when my dad would go hunting and she wouldn’t want to cook a huge meal when it was just the two of us. Once I tried authentic ramen in my adult years, I fell in love.

When I was in beauty school I spent a lot of time in Milwaukee. There was a much greater number of authentic asian restaurants that served these beautiful bowls of noodles for me to experience than in small town Sheboygan. I was vegetarian at the time (I swear every girl goes through a phase like that atleast once) and I had a bowl of delicious ramen with shiitake mushrooms. This year, I’ve been combing through pinterests’ ramen recipes and trying a ton of them out to find something that came close to my favorite restaurant version. After lots of tweaking, and combining different parts of recipes together, I came up with this! Hope you guys enjoy!img_1897

Shiitake Mushroom and White Miso Ramen

Yield: 4 servings      Prep time: 20 minutes       Cook time: 15 minutes


  • 1/2 oz. package of dried shiitake mushrooms
  • 2tbs vegetable oil
  • 1tbs sesame oil
  • 4 scallions chopped and whites and greens separated
  • 1 tbs minced ginger
  • 2 cloves minced garlic
  • 4 oz fresh shiitake mushrooms chopped
  • 1tbs soy sauce
  • 2tbs white miso paste
  • 16oz ramen noodles
  • 1 cup baby spinach
  • 2 tbs sriracha sauce
  • 4 soft boiled eggs
  • sesame seeds for garnish


  1. Put the dried mushrooms in a bowl and pour 4 cups of hot water over them. Let them sit for 20 minutes. Strain the mixture reserving the liquid . Chop the mushrooms that were soaking.
  2. Combine 1 tbs veg oil, 1 tbs sesame oil, scallion whites, garlic, and ginger in a large dutch oven over medium heat for 2 minutes. Add the remaining 1tbs of vegetable oil, fresh mushrooms, and rehydrated mushrooms. Cook and stir for about 5 minutes.
  3. Add the mushroom smoking liquid, 2 cups of water, and soy sauce. Simmer. add miso paste into little bowl with some of the simmering liquid. Combine and add into main pot. Add noodles and cook until tender (about 3 minutes.)
  4. Remove pot from heat and add spinach. Boil pot of water and add egg in for Exactly 6 minutes. Remove egg and move into Ice water. Cool completely, then peel shell off and cut in half.
  5. Ladle ramen soup into bowl. Add Soft boiled egg, and garnish with green scallions and sesame seeds. Enjoy!

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