Asian Mushroom Ramen Noodles

Asian Mushroom Ramen Noodles Recipe

Soup, soup, soup, soup! I know that many of us enjoy soups in the winter, thinking they are our “slimming” ally. That’s why I’m a fan of soups with chunks! I had already shared an excellent recipe for soup with coral lentils, tomatoes, curry, and coconut milk or a recipe with lentils and Italian flavors.

And this time, I bet on Autumn vegetables. I wanted to use my mushrooms bought at the market this WE, and I was in a hurry, so I turned to Asian soups or ramen, ready in record time! After several pieces of research, and not having found THE essential recipe, I decided to create my own, inspired by different proposals.

Asian Mushroom Ramen Noodles Recipe
Asian Mushroom Ramen Noodles Recipe

I’ve enjoyed it, so I’m in a hurry to share it to take advantage of the mushroom season, which is in full swing.

This recipe is perfectly balanced. Tofu provides protein, and noodles provide carbohydrates, and mushrooms provide nutrients. But don’t forget the flavors with a dollop of miso and grated fresh ginger to spice things up! A treat! And it’s ready in 15 minutes, ideal for a late return home!

Let’s go!


For two bowls

  • 150 grams of brown mushrooms (or white, or pink, or button mushrooms, in short, what you have on hand)
  • 50 grams buckwheat soba noodles (rice noodles are perfect too)
  • 80 grams of smoked tofu (but any tofu will do)
  • 1 tablespoon tamari or salted soy sauce
  • 1 dash of lemon juice
  • Fresh ginger
  • Parsley
  • 1 tablespoon of brown Miso


  1. Marinate the diced tofu for 15 minutes in a tablespoon of tamari to which a drizzle of lemon juice is added.
  2. Meanwhile, wash and slice the mushrooms.
  3. Fry for 5 minutes in a frying pan with a drizzle of olive oil until melted, add the tofu and cook for another 5 minutes.
  4. In the meantime, heat 400mL of water.
  5. Pour the boiling water into the pan that was used for the mushrooms and tofu, add the noodles and cook them 2 minutes less than the package directions, 3 minutes for the buckwheat noodles.
  6. Place 1/2 tablespoon of miso at the bottom of each bowl, add a ladle of boiling water, stir with a spoon to dissolve the miso.
  7. Divide the rest of the stock and the pasta between the two bowls, add half the tofu and half the mushrooms, grate some fresh ginger, sprinkle with parsley and enjoy!