Enoki Mushroom Ramen Recipe
By Zach Papaleoni | April 6, 2026
Want to learn how to cook your Enoki mushrooms? This Golden Enoki Ramen is a rich, warming vegan bowl built around a deeply savory coconut-miso broth. Sautéed golden enoki mushrooms add a delicate, nutty bite, while buckwheat noodles, crisp julienned carrot, and wilted Swiss chard bring texture and balance. Finished with chili crisp, sesame oil, and a squeeze of lime, it's a weeknight-worthy bowl that feels anything but ordinary.
Vegan
2 large servings
Noodles and Toppings
• 1 tbsp cooking oil
• 8 oz Golden Enoki Mushrooms
• 6 oz dry ramen noodles (we used buckwheat)
• 1 small bunch Swiss chard or other greens
• 1 carrot, fine julienne
• Scallion greens, sliced on a bias
• Black sesame seeds
• Lime wedge
• A drizzle of chili oil
Broth
• 1 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp minced ginger
• 2 tbsp scallion whites, sliced thinly
• 2 tbsp white miso paste
• 1 qt vegetable stock
• 1 tsp chili crisp
• 2-4 tbsp soy sauce or tamari
• 2 tbsp seasoned rice vinegar
• 1 tsp sesame oil
• 1 tbsp salt (plus more to taste)
• 1 can unsweetened coconut milk
Method:
1. Bring a pot of salted water to a boil and drop in greens until al dente (about 1 min). Remove and chill in ice water bath. Drain and set aside.
2. Bring another pot of water to a boil and cook and cool the noodles the same way as above.
3. In a large wok over medium/high heat, add 1 tbsp cooking oil and quickly sauté Golden Enoki Mushrooms. Remove and set aside.
4. Add in 1 more tbsp cooking oil and quickly cook ginger, garlic and scallion whites until fragrant.
5. Add miso paste, vegetable stock, chili crisp, soy sauce, seasoned rice vinegar, salt, sesame oil and coconut milk. Simmer for at least 10 minutes. Taste and reseason if necessary.
6. Assemble the bowls however you’d like. Garnish with scallion greens, lime and additional chili crisp if you’re feeling spicy.