Make this rich and savory ramen in a single pot for quick preparation and minimal cleanup. This recipe features creamy broth, mushrooms, and fresh spinach.
Heat the olive oil in a large pot or deep skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 to 7 minutes.
Add the minced garlic to the pot and cook for 1 minute until fragrant.
Pour in the vegetable broth. Bring the liquid to a simmer.
Whisk the miso paste into a small amount of the hot broth separately until smooth, then stir the mixture back into the pot. Add the soy sauce and black pepper.
Add the ramen noodles to the simmering broth. Cook according to package directions, usually 3 to 4 minutes, until tender.
Reduce the heat to low. Stir in the soy milk or half-and-half until the broth is creamy. Do not let it boil after adding the milk product.
Stir in the fresh spinach until it wilts completely, about 1 minute.
Divide the ramen and broth into bowls. Garnish with sliced green onion before serving.
Notes
For a richer flavor, use chicken broth instead of vegetable broth if you are not making this vegetarian.
If you prefer a thicker broth, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering broth before adding the spinach.
Use any variety of mushroom you prefer, such as shiitake or oyster mushrooms.