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Because who doesn’t love garlic? This roasted garlic miso noodle soup is heavily inspired by Japanese ramen and miso soup. It’s incredibly easy to put together yet packed with so much garlicky goodness and umami from miso paste.

The soup base is light and silky yet rich and flavorful. Topped with seared king oyster mushrooms then finished off with homemade chili oil and green onions, this noodle soup is perfect for a super warming and comforting meal.  

THE INSPIRATION

This roasted garlic miso noodle soup is actually inspired by a garlic miso soup recipe we made in school. I’m attending culinary school and for one of our cooking days we made this really garlicky miso soup where we cooked multiple cloves of garlic in miso soup before blending everything and running it through a strainer to get the soup smooth. The soup was this perfect silky texture yet it was light and so tasty. We paired it with some roasted nori and croutons for a little but of a twist.

I knew I had to recreate it, and so I did! But to make it an even more satisfying meal, I knew I had to pair it with noodles.

INGREDIENTS YOU’LL NEED TO MAKE THIS ROASTED GARLIC MISO SOUP

ROAST GARLIC

• 2 heads garlic
• Pinch salt
• Drizzle olive oil

KING OYSTER MUSHROOMS

• 1 large king oyster mushroom
• Neutral cooking oil
• Pinch salt
• Splash soy sauce to taste

SOUP BASE

• 1.5 tbsp white miso paste
• 4-5 cups water or vegetable broth, divided (see motes)
• 1 tbsp soy sauce adjust to taste
• 1 tbsp Yondu umami seasoning or more soy sauce, to taste (see notes)
• 1 tbsp hon mirin, see notes

NOODLES

• 2 bundles ramen noodles or wheat noodles of choice (180 g dry total)

TO SERVE

• Seared king oyster mushrooms
• Sliced green onion or scallions
• Toasted sesame seeds
• Chili oil for topping

STEPS

ROAST THE GARLIC

• Preheat your oven or air fryer to 350F/180C.
• Slice the top 1/2inch of the garlic to reveal the cloves. Add a pinch of salt and a generous drizzle of olive oil.
• Wrap the garlic heads in aluminum foil and bake/air-fry until the top is golden brown and the cloves are buttery soft.
• If baking, bake the garlic for 30-35 minutes or until buttery soft.
• If air-frying, you can start at 25 minutes or until cooked through. Do note that air fryer settings can vary.

SCORE THE KING OYSTER MUSHROOMS

• If using 1 large king oyster mushroom, you can slice this in half to have 2 pieces you can work with easier. I shaved some of the bottom end of the mushroom since large king oyster mushrooms can be a bit rubbery at the bottom.
• Slice each piece into 1/4-1/2 inch thick pieces. You should have 1/4-1/2 inch thick rectangular pieces.
• Lightly score each piece to create a cross-hatch pattern. This allows for more flavors to seep through, and they also look pretty!

PAN-FRY THE MUSHROOMS

• Heat a small non-stick pan or skillet over medium heat. Add oil.
• Once the oil is hot, add the sliced mushrooms, scored side down first and pan-fry until lightly golden brown. Sprinkle some salt over the mushrooms.
• You can press down on the mushrooms to get them to flatten and get a nicer brown on the pan.
• When golden brown on the a red side, flip the mushrooms over. Add a light drizzle of soy sauce.
• Pan-fry until golden brown on the remaining side.
• Remove from the pan and set aside until ready to use.

BROTH

• Remove the garlic cloves from the head and discard any skin. Add the buttery soft roasted garlic cloves into a blender along with the miso paste, and 1 cup of water. Blend until smooth.
• Pour the miso garlic broth through a strainer into a medium sized pot.
• Add the 3 cups of the water. Bring the broth to a gentle simmer over medium heat.
• Season with soy sauce, yondu umami seasoning (or more soy sauce), and hon mirin (or an alternative, see notes). Taste the broth and adjust to desired taste, as needed.
• Leave the broth to simmer over low heat for 10-15 minutes. You can add the additional 1/2 to 1 cup water, if desired, or if you want a less rich broth.

NOODLES

• Heat a pot of water. Once it boils, add the noodles. Cook until chewy or al dente to your liking.
• Drain the noodles from the water and transfer to a bowl.

TO SERVE

• Carefully add boiling hot broth over the noodles. Top with the king oyster mushrooms.
• Add sliced green onions or scallions. Finish with a generous amount of chili oil and sesame seeds.
• Serve while hot and enjoy!

MORE NOODLE RECIPES YOU’LL LOVE

• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles
• Chili Garlic Oil Noodles
• Mie Goreng (Indonesian Fried Noodles)
• Chili Garlic and Black Bean Eggplant Noodles
• Easy Sweet, Spicy, and Saucy Noodles
• Stir-Fried Tofu and Basil Noodles
• Tantanmen (Vegan Ramen)
• Peanut Satay Noodle Soup

Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms

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Because who doesn’t love garlic? This roasted garlic miso noodle soup is heavily inspired by Japanese ramen and miso soup. It’s incredibly easy to put together yet packed with so much garlicky goodness and umami from miso paste. The base is light and silky yet rich and flavorful. Topped with seared king oyster mushrooms then finished off with homemade chili oil and green onions, this noodle soup is perfect for a super warming and comforting meal.  

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Asian, East Asian, Japanese

Servings 2 servings

Calories 484 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

ROASTED GARLIC

• 2 heads garlic
• Pinch salt
• Drizzle olive oil

KING OYSTER MUSHROOMS

• 1 large king oyster mushroom
• Neutral cooking oil
• Pinch salt
• Splash soy sauce to taste

SOUP BASE

• 1.5 tbsp white miso paste
• 4-5 cups water or vegetable broth, divided (see motes)
• 1 tbsp soy sauce adjust to taste
• 1 tbsp Yondu umami seasoning or more soy sauce, to taste (see notes)
• 1 tbsp hon mirin , see notes

NOODLES

• 2 bundles ramen noodles or wheat noodles of choice (180 g dry total)

TO SERVE

• Seared king oyster mushrooms
• Sliced green onion or scallions
• Toasted sesame seeds
• Chili oil for topping

Instructions

 

ROASTED GARLIC

• Preheat your oven or air fryer to 350F/180C.
• Slice the top 1/2inch of the garlic to reveal the cloves. Add a pinch of salt and a generous drizzle of olive oil.
• Wrap the garlic heads in aluminum foil and bake/air-fry until the top is golden brown and the cloves are buttery soft.
• If baking, bake the garlic for 30-35 minutes or until buttery soft.
• If air-frying, you can start at 25 minutes or until cooked through. Do note that air fryer settings can vary.

MUSHROOMS

• If using 1 large king oyster mushroom, you can slice this in half to have 2 pieces you can work with easier. I shaved some of the bottom end of the mushroom since large king oyster mushrooms can be a bit rubbery at the bottom.
• Slice each piece into 1/4-1/2 inch thick pieces. You should have 1/4-1/2 inch thick rectangular pieces.
• Lightly score each piece to create a cross-hatch pattern. This allows for more flavors to seep through, and they also look pretty!
• Heat a small non-stick pan or skillet over medium heat. Add oil.
• Once the oil is hot, add the sliced mushrooms, scored side down first and pan-fry until lightly golden brown. Sprinkle some salt over the mushrooms.
• You can press down on the mushrooms to get them to flatten and get a nicer brown on the pan.
• When golden brown on the a red side, flip the mushrooms over. Add a light drizzle of soy sauce.
• Pan-fry until golden brown on the remaining side.
• Remove from the pan and set aside until ready to use.

BROTH

• Remove the garlic cloves from the head and discard any skin. Add the buttery soft roasted garlic cloves into a blender along with the miso paste, and 1 cup of water. Blend until smooth.
• Pour the miso garlic broth through a strainer into a medium sized pot.
• Add the 3 cups of the water. Bring the broth to a gentle simmer over medium heat.
• Season with soy sauce, yondu umami seasoning (or more soy sauce), and hon mirin (or an alternative, see notes). Taste the broth and adjust to desired taste, as needed.
• Leave the broth to simmer over low heat for 10-15 minutes. You can add the additional 1/2 to 1 cup water, if desired, or if you want a less rich broth.

NOODLES

• Heat a pot of water. Once it boils, add the noodles. Cook until chewy or al dente to your liking.
• Drain the noodles from the water and transfer to a bowl.

TO SERVE

• Carefully add boiling hot broth over the noodles. Top with the king oyster mushrooms.
• Add sliced green onions or scallions. Finish with a generous amount of chili oil and sesame seeds.
• Serve while hot and enjoy!

WATCH Video

Notes

WATER OR VEGETABLE BROTH

• I used water but if using vegetable broth, you can cut down on the soy sauce (start with 1/2 tbsp) and adjust to taste as needed since some vegetable broths can come heavily seasoned.

 

HON MIRIN

• Hon mirin adds a nice sweet, savory, and umami flavor to the broth. I recommend using hon mirin, but if not you can also use mirin or sake. You can also add 1/4 tsp sugar to add sweetness if you don’t have mirin/sake.

 

YONDU UMAMI SEASONING

• As the name suggests, yondu adds a good umami savory flavor to the broth. You can alternatively use some mushroom bouillon powder or more soy sauce, to taste.

NUTRITIONAL INFO

Serving: 1serving | Calories: 484kcal | Carbohydrates: 74g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2934mg | Potassium: 326mg | Fiber: 4g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 5mg

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