Vegetarian Shio Ramen with Seaweed and Mushrooms
A light and clear salt-based ramen broth enriched with shiitake mushrooms, kombu seaweed, and topped with fresh greens and soft noodles. This Japanese-inspired vegetarian recipe, ready in about 85 minutes, pairs water, dried kombu seaweed, dried shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups water
- 1 piece (4 inches) dried kombu seaweed
- 6 dried shiitake mushrooms
- 1 medium carrot, sliced
- 3 garlic cloves, smashed
- 2 tbsp white miso paste
- 1 tbsp sea salt
- 400 g fresh ramen noodles
- 2 cups baby spinach
- 3 stalks green onions, sliced
- 4 nori sheets
- 1 tbsp toasted sesame seeds
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine 6 cups water, 1 piece dried kombu seaweed, 6 dried shiitake mushrooms, 1 sliced medium carrot, and 3 smashed garlic cloves. Let soak for 30 minutes, then bring to a gentle simmer over medium heat. Simmer uncovered for 40 minutes.
- Step 2: Remove kombu and mushrooms; strain broth through a fine sieve into a clean pot. Chop soaked shiitake mushrooms finely and return to broth.
- Step 3: Whisk 2 tbsp white miso paste and 1 tbsp sea salt into the broth until dissolved. Keep warm but do not boil.
- Step 4: Cook 400 g fresh ramen noodles in boiling water for 2-3 minutes until tender, then drain.
- Step 5: Blanch 2 cups baby spinach in boiling water for 30 seconds, then drain.
- Step 6: Divide noodles into 4 bowls. Ladle hot broth with mushrooms over noodles. Top each bowl with 1/2 cup blanched spinach, 1/4 cup sliced green onions, a sheet of nori, and a sprinkle of 1 tbsp toasted sesame seeds.
Frequently asked questions
How long does Vegetarian Shio Ramen with Seaweed and Mushrooms take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Shio Ramen with Seaweed and Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Vegetarian Shio Ramen with Seaweed and Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Shio Ramen with Seaweed and Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Shio Ramen with Seaweed and Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
