Last winter, Cassidy caught a cold that had her curled up on the couch all weekend. Lauren, ever the older-sister type when one of them is sick, decided she had to make something warm and comforting. She remembered a simple ramen they used to make in college—nothing fancy, just miso, mushrooms, a little garlic, and noodles. But back then, even that felt like a gourmet meal compared to takeout.
She pulled together what they had in the fridge and pantry, let everything simmer for a bit, and within 15 minutes handed Cassidy a hot bowl of steaming ramen. Cassidy swears it was the only thing that made her feel better that day. Ever since then, this recipe has been their cold-weather go-to, especially when one of them needs a little extra care.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- 1 tablespoon oil
- 1 garlic clove, minced
- 1 shallot, minced
- 1 inch piece of ginger, finely minced
- 4–5 cremini mushrooms, sliced
- 3 shiitake mushrooms, fresh or rehydrated, sliced
- 4 cups water
- ½ cube vegetable broth
- 2 tablespoons white miso
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 2 teaspoons Gochujang or Toban Djan paste
- ¼ teaspoon salt, adjust to taste
- Noodles of choice
- Optional toppings: fried tofu, sautéed greens, sesame seeds, green onions, toasted nori
Instructions
Prepare the broth
- Heat oil in a saucepan over medium heat.
- Add the garlic, shallot, and ginger, cooking for 2–3 minutes until fragrant.
- Stir in the mushrooms and cook for another 2 minutes until softened.
- Pour in the water and add the broth cube, miso, soy sauce, sugar, Gochujang, and salt.
- Stir well and bring to a gentle simmer.
- Let it simmer for about 10–12 minutes.
Cook the noodles
- Meanwhile, cook your noodles according to package instructions.
- Drain and set aside when done.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesAssemble the ramen
- Divide the noodles between bowls and ladle the hot broth and mushrooms over the top.
- Add your favorite toppings like fried tofu, sautéed greens, or green onions.
- Serve hot and enjoy while cozy.
Cassidy now calls this her “recovery ramen,” and even when she’s not under the weather, she’ll randomly ask Lauren to make it if the skies look even a little gray. It’s become one of those quietly dependable meals that they always have ingredients for—simple, savory, and soul-warming.
If you ever need a fast dinner or just something to make you feel a little more grounded, this ramen really hits the spot. Lauren likes to double the broth and keep some in the fridge for next-day lunches, and Cassidy swears the leftovers are even better.
