Dinner, Lunch

Mushroom Ramen

  • Prep 10 mins
  • Total 18 mins
  • Easy
  • Serves 2

Ramen noodles are in a class of their own. These alkaline noodles are typically only found at specialty stores or in seasoned packages. Home cooks can easily use soba, somen, or udon noodles as a terrific stand-in. This is a 20 minute meal you’ll love!


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 2 teaspoons red miso paste
  • 1 1/4 cups hot water
  • 3 ounces dry soba noodles


  • 6 ounces bok choy
  • 1 ounce sliced shiitake mushrooms
  • 1/4 cup soy sauce, divided
  • 1 teaspoon red pepper flakes


  • 2 ounces portabella caps, cut in 1/2-inch slices


  • Aluminum Foil
  • Small Bowl
  • Whisk
  • Medium Bowl
  • Step 1

    In a small bowl, whisk the miso paste and hot water until fully combined.

  • Step 2

    Add the miso mixture and soba noodles to the pot.

  • Step 3

    In a medium bowl, add the bok choy, shiitake mushrooms, 2 tablespoons soy sauce, and red pepper flakes. Toss until combined.

  • Step 4

    Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the bok choy and shiitake mushrooms on top of the rack.

  • Step 5

    Slide the Deluxe Layer through the lower layer’s handles. Place the portabella mushroom on top of the rack and brush with the remaining soy sauce.

  • Step 6

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 2 minutes. Press START/STOP to begin cooking (PrE will display for approx. 6 minutes as the unit steams, then the timer will start counting down).

  • Step 7

    When cooking is complete, carefully remove the racks. Stir the bok choy and shiitake mushrooms into the ramen. Chop the portabella mushrooms. Serve ramen topped with portabella mushrooms.