Go Back
Illustrate Creamy Mushroom Ramen

Creamy Mushroom Ramen

If you love flavorful Japanese Ramen, this Creamy Mushroom Ramen Recipe is totally for you! This healthy noodle soup is ready in just about 30 minutes.
Course Soup
Cuisine Japanese
Keyword Creamy, Japanese, Noodle, Ramen, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 People


For the Soup

  • 1 large Yellow Onion
  • 2 cloves Minced Garlic
  • 1 tbsp Ginger
  • 3 tbsp Soy Sauce
  • 3 tbsp Tahini
  • 1 tbsp Rice Vinegar
  • 1 tsp Agave Syrup
  • 1 tsp Chilli Paste (optional)
  • 1 oz Dried Shiitake Mushrooms
  • 3 packets Ramen Noodles
  • 1 block Tofu
  • 4 leaves Pak Choi
  • 10 cups Vegetable Broth


  • 1 tbsp Green Onion


  • First, prepare the Vegetables and Tofu. Dice the Onion and mince the Garlic as well as the Ginger. Cut the Tofu into cubes. Roughly chop the Pak Choi Leaves into wider strips and the stalks into slightly smaller pieces.¬†
  • Add a splash vegetable broth to a large pot over medium heat. Add in the Diced Onion, the Minced Garlic and Ginger. Saut√© until translucent, about 3-5 minutes.
  • Next, add the Soy Sauce, Tahini, Rice Vinegar, Agave Syrup and Chili Paste to the pot. Mix until everything is well incorporated. Add a little bit more vegetable broth, if necessary.
  • Then, add the Cubed Tofu to the mixture. Let it simmer for 5 minutes.
  • Add in the rest of the vegetable broth as well as the Dried Shiitake Mushrooms. Stir well and bring to a simmer; let it go for about 5-7 minutes.
  • Place the Ramen Noodles and the Pak Choi into the pot of simmering broth. Cook the Ramen Noodles according to the instructions and until tender.
  • Divide the soup into bowls, garnish with green onion, then serve and enjoy.