Spicy Miso Ramen

By Miyoko Schinner author, Artisan Vegan Life

             serves 4



Mix ingredients in a bowl and coat mushroom caps

Preheat oven to 375 and place mushroom caps in a baking dish and bake for 1 hour.

When the mushrooms are done and cool enough to touch, thinly slice them at an angle.



Char Siu Sauce ingredients for mushrooms

½ cup hoisin sauce

¼ cup sake

1-2 tablespoons maple syrup

1T tablespoon toasted sesame oil

1 teaspoon Siracha or host sauce

A dash of five spice seasoning

4 Portobello Mushroom caps


The soup broth

In a saucepan heat the stock, garlic,soy sauce, and sake.

Once the broth is boiling add the miso and 1 -2 teaspoons of Siracha and turn off.

6 cups vegetable stock

6 large cloves of minced garlic

1 tablespoon soy sauce

1 tablespoon of sake

1-2 teaspoons of Siracha

2 Tablespoon of miso



Bring four quart water to a boil and add ramen follow directions on package

Add optional snow peas last 2 minutes

Drain ramen noodles and divide in to serving bowls

Ladle in broth then top with mushrooms slices. Lastly sprinkle on sliced scallions.

The Vegetables

1 tablespoon vegetable oil

2 cups fresh bean sprouts

1/2 pound snow peas or 2- 4 heads of baby bok choy sliced in half from stem to leaf (optional)

A pinch of sea salt

2 scallions, sliced