Miso ramen with mushrooms and shrimp

If you’re in the mood for something cosy, slurp-worthy, and full of umami goodness, this miso ramen is exactly what you need. It’s the perfect bowl for chilly evenings or when you just want a comforting meal that feels like a hug. We’ve got rich, savoury miso broth, tender mushrooms soaking up all the flavour, and juicy shrimp that add a touch of elegance.

It’s easy enough to whip up on a weeknight, but tasty enough to impress your ramen-loving friends. Grab your chopsticks, this bowl doesn’t wait around!

Ingredients: (for 2 portions)

• 1 bunch green onion
• 1 large carrot
• 1 clove garlic
• 3 eggs
• 300 g shrimp
• ~400 g udon noodles ready to cook (or regular ones and cook them according to instructions)
• 40 g soy sauce
• 3 tablespoons miso paste
• 2 tablespoons white sesame + a little salt
• spice mix of: a teaspoon smoked paprika, half a teaspoon ground ginger, a teaspoon onion powder, a teaspoon garlic powder
• 2 vegetable stock cubes
• 800 ml hot water
• 30 ml sunflower oil
• 200 g mixed mushrooms

Preparation:

Start by prepping the veggies: wash and clean everything well. Slice two spring onions diagonally into thin, even strips (you will use these for decoration), and chop the rest as usual. Peel the garlic and crush it. Cut the carrot into quarters lengthwise, then slice it into half-moons.

Meanwhile, bring a pot of water to a boil and cook the eggs for about 6 minutes. Once done, take them out, peel them carefully, and set them aside.

Cook the noodles following the package instructions, then drain and set them aside.

Dissolve the soup concentrate cubes in 800 ml of hot water and set aside. In a heated pan, add the oil, and once hot, toss in the mushrooms. Sauté for about 4 minutes, then add the garlic, carrot, and finely chopped spring onion. Stir and cook for another 2–3 minutes. Pour in the prepared broth, miso paste, soy sauce, and spice mix. Stir everything well, cover the pot, reduce the heat, and simmer for approximately 20 minutes.

Meanwhile, cook the shrimp by heating a bit of oil in a pan and sautéing them for a few minutes until done. Set them aside.

Get two deep bowls ready.

Slice the eggs in half.

Evenly distribute the noodles between the bowls, then pour the hot soup over them. Add the cooked shrimp, place three egg halves in each bowl, and garnish with diagonally sliced green onions and a sprinkle of sesame seeds mixed with salt.

Drizzle a bit of soy sauce on top, and you’re all set to serve!

If you try the recipe, let me know how you liked it! 😊

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