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Batch 021

Mushroom
ramen.

Dinner Mushroom & herb broth Vegan
30 minutes Serves 2 Mushroom & herb broth

A simple, satisfying plant-based ramen built on the Mushroom & Herb broth. Earthy, warming, very good. The broth already has Lion's Mane in it — adding miso amplifies the umami without overpowering it.

Ingredients
  • 700ml Mushroom & Herb Broth
  • 2 portions ramen or soba noodles
  • 150g mixed mushrooms (shiitake, king oyster, enoki)
  • 2 soft-boiled eggs (omit for vegan)
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1 tsp miso paste
  • Spring onion, sliced
  • Nori sheet, cut into strips (optional)
  • Sesame seeds
Method
  1. Heat the broth in a saucepan. Stir in the soy sauce, sesame oil, and miso paste until fully dissolved.
  2. Sauté the mushrooms in a dry pan over high heat until golden and lightly caramelised. Season with a pinch of salt.
  3. Cook noodles according to package instructions. Drain.
  4. Divide noodles between bowls. Pour over the hot seasoned broth.
  5. Top with mushrooms, a halved soft-boiled egg, spring onion, nori, and sesame seeds.
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"Lion's mane has its own depth. Don't drown it in soy. A small spoon at the end is enough."
— from the kitchen, on this recipe
Common questions

A few things people ask.

The broth and base are. Drop the egg and check your noodles (some ramen contain egg in the dough; soba is usually fine, but some include wheat with bonito; tamari over soy sauce is a safer bet). With those swaps, the bowl is fully plant-based.
You can, and it'll be a perfectly good ramen, but it won't have the deep earthy floor that the Mushroom & Herb broth provides. The miso and shiitake are leaning into that base; with chicken broth you'd want to add dried mushrooms or a splash of soy to compensate.
Use whatever mushrooms are good that day. Shiitake and chestnut mushrooms are easy to find and behave well in a hot pan. The key is high heat and a dry pan: any mushroom turns rubbery if you crowd it.
The seasoned broth keeps for three days in the fridge, which is half the work done. Cook the noodles fresh and sauté the mushrooms just before serving. Pre-cooked noodles sitting in broth turn to mush within minutes.
Yes, easily. Double or quadruple the broth, soy, sesame and miso in proportion. The mushrooms benefit from being cooked in batches in a wide pan rather than one crowded one, otherwise they steam instead of browning.
Not as written. Soba noodles often contain wheat; ramen always does. Use 100% buckwheat soba (read the label, the cheaper packets cut it with wheat flour) and tamari instead of soy sauce. The miso is usually fine, but check.

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: April 2026.