Mushroom Ramen
Indulge in the comforting flavors of Mushroom Ramen, a soul-warming dish that's perfect for any season. Packed with umami-rich ingredients like shiitake and cremini mushrooms, miso paste, and soy sauce, this vegetarian ramen delivers the depth and complexity of a restaurant-quality broth right in your own kitchen. The silky ramen noodles are bathed in a savory, aromatic mushroom broth simmered with garlic, ginger, and sesame oil, and topped with tender sautéed mushrooms, scallions, and soft-boiled eggs for a satisfying finish. Customize your bowl with optional toppings like bamboo shoots, nori, or a drizzle of spicy chili oil for an extra layer of flavor. Ready in just 45 minutes, this homemade ramen recipe is as quick to whip up as it is delicious, making it an excellent choice for cozy weeknight dinners or an elevated weekend treat.
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Recipe Information
Ingredients
- 4 packs ramen noodles
- 200 grams shiitake mushrooms
- 200 grams cremini mushrooms
- 2 tablespoons sesame oil
- 4 units garlic cloves
- 1 tablespoon ginger
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons miso paste
- 3 units scallions
- 4 units soft-boiled eggs
- 1 cup bamboo shoots (optional)
- 2 units nori sheets
- 1 tablespoon chili oil (optional)
Instructions
Clean and slice the shiitake and cremini mushrooms into thin pieces.
Mince the garlic cloves and grate the ginger.
In a large pot, heat sesame oil over medium heat.
Add the garlic and ginger to the pot and sauté for 1 minute until aromatic.
Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until softened and slightly golden.
Pour the vegetable broth into the pot and bring to a gentle boil.
Stir in the soy sauce and miso paste until fully dissolved.
Reduce the heat to low and let the broth simmer for 10 minutes to develop flavor.
Meanwhile, cook the ramen noodles according to their package instructions, then drain and set aside.
Slice the scallions and prepare any optional toppings, such as bamboo shoots or nori sheets.
Assemble the ramen bowls: divide the cooked noodles into four servings and pour the hot mushroom broth over each.
Top each bowl with sautéed mushrooms, scallions, half of a soft-boiled egg, and optional toppings like bamboo shoots or nori.
Drizzle chili oil over the ramen for a spicy kick, if desired.
Serve immediately and enjoy your homemade mushroom ramen!
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 7972 mg | 347% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 52.8 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 467 mg | 36% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6145 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
