Speedy Miso Mushroom Ramen

This 30-min tahini mushroom ramen is EVERYTHING you need for a cosy night in—creamy, earthy, and SO SO COMFORTING. The tahini gives that silky, rich broth we all love, while the mushrooms bring ALL the umami vibes. 🍄✨

PERFECT for when you’re short on time but still want MAXIMUM FLAVOUR. Totally customisable too! Add your go-to veggies or top with a soy-marinated egg for that extra WOW factor. 🍳

Speedy Tahini Mushroom Ramen (30 minutes, serves 4)

Ingredients:

Soy Marinated eggs:
• 4 large eggs
• 1/4 cup soy sauce
• 1/4 cup water
• 1 teaspoon sugar

Noodles:
400g udon noodles

Ramen Broth:
* 75g tahini (5 tbsp)
* 100g white miso (2 ½ tbsp)
* 15g brown sugar (½ tbsp)
* ½ tsp chili powder
* 2 tbsp soy sauce
* 2 garlic cloves, grated
* 30g ginger, grated
* 1.5L vegetable stock (infuse with 1 sheet of nori for extra umami)
* Pak Choi or Napa cabbage
* 1 tsp chili flakes
* White Mausu crispy peanut chilli oil for drizzling
* Zest of 1 lime
*
Mushroom topping:
* 300g variety of mushrooms, finely chopped
* 2 tbsp soy sauce
* 1 tbsp rice vinegar
* 1 tbsp sesame oil
* 1 tsp maple syrup (for a hint of sweetness)
* 2 garlic cloves, minced
* 2 tbsp sesame seeds
* 4 spring onions, sliced (use whites for cooking, greens for garnish)

Method:

*Eggs: Boil the 4 eggs for 6–7 minutes. Transfer to an ice bath for 5–10 minutes, then peel.
Mix ½ cup soy sauce, ½ cup water, and optional sugar and rice vinegar. Marinate the eggs for before at the start of cooking.

1. Mushroom topping 
In a large pan, heat sesame oil. Sauté the mushrooms on high heat until a little crispy (about 5 minutes). Add minced garlic, soy sauce, rice vinegar, maple syrup, and the whites of the spring onions. Stir for 1-2 minutes until the sauce becomes sticky and caramelised. Toss in crushed sesame seeds. Set aside.

2. Ramen Broth:
While mushrooms are crisping, whisk together tahini, white miso, brown sugar, chili powder, soy sauce, grated garlic, ginger, and lime zest in a bowl. In a pot, simmer vegetable stock with a piece of nori for extra depth (optional). Pour the hot stock over the tahini-miso mix, whisking until silky smooth.

3. Noodles & Pak Choi:
Cook ramen noodles 1 minute less than package instructions. Blanch pak choi in the broth for 30 seconds, then set aside. Drain the noodles and toss them in a bit of sesame oil to prevent sticking.

4. Serve:
Divide the noodles into bowls. Ladle over the rich tahini-miso broth, top with crispy shiitake mushrooms, blanched pak choi, and reserved green onions. Finish with a drizzle of chili oil, or a squeeze of fresh lime juice for a nice kick.