Corn and Mushroom Ramen Bowls

This soup is phenom and only takes a few minutes to pull together! Under 30, seriously, since it's vegetarian. It's earthy, rustic, fresh, comforting, simple, complex, bright, light, noodle-y and yumtastic.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 2 servings
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4 to 5 cups vegetable stock

1 tablespoon dark miso paste

4 ounces Chinese curly noodles (a couple packets of ramen would work here)

2 ears fresh corn, kernels removed

4 ounces baby bella mushrooms, wiped clean, sliced

2 tablespoons soy sauce

1 lime, halved

1/2 cup sliced scallions (about 3 scallions)


  1. Bring the stock and miso paste to a simmer in a medium pot or Dutch oven over medium-high heat, stirring to dissolve the paste. Add the noodles, corn and mushrooms. Stir in the soy sauce and juice from half the lime. Simmer until the noodles are al dente, about 4 minutes.
  2. Ladle the soup between 2 big bowls and garnish with the scallions. Finish with more lime juice if desired. 

Cook’s Note

You can sub in whatever type of miso paste you have.

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