Vegetarian
Mushroom Ramen
Prep
15 minutes
Cook
35 minutes
Yield
4
This deliciously easy mushroom ramen recipe is so good. If you aren’t already putting mushrooms in ramen then it’s about time you start. They are loaded with nutrients and make the dish hardy and delicious. This ramen dish is perfect for a cold winter day to warm you up.
Why you’ll love this mushroom ramen:
- Easy: Make this dish in under an hour
- Healthy: This ramen is packed with veggies and is so good for you
- Delicious: The flavor of miso and chili paste is one of my favs
Ingredient Notes:
Miso: Miso is a magical ingredient and is usually always found in ramen recipes. It can help support your gut health, keep your immune system healthy, and the list goes on.
Mushrooms: Mushrooms are rich in fiber, protein, and antioxidants. Using mushrooms for ramen also is the perfect pairing. It works so well with the flavors and other veggies.
How to make mushroom ramen:
- Remove the stems from the cremini mushrooms and thinly slice them.
- Set a large pot over medium-high heat, add olive oil, and add the sliced mushrooms. Cook for 5 minutes until tender.
- Add the vegetable broth, miso paste, soy sauce, and chili sauce. Bring to a simmer over high heat, allowing the flavors to incorporate. Adjust seasoning to taste. Allow broth to keep warm over medium-low heat.
- In the meantime, cook the ramen noodles until soft (in a separate small pot of boiling water). Follow the instructions on the packet. Strain, and rinse with hot water. Set aside in a bowl.
- To make your soft-boiled eggs, bring a pot of water to a boil, and add your eggs. Set a timer and cook for 6-8 minutes. Set the pot in the sink and run cold water into it. Leave this for 5 minutes and peel the shell off.
- To prepare the toppings, cut the green onion into 2 ½ inch long pieces and then thinly slice. Peel the carrot, and cut into similar small strips.
- To serve, pour the broth into bowls and add ramen noodles. Cut the soft-boiled eggs in half, and set into each dish. Arrange the sliced green onion, carrot, sprinkle sesame seeds and a tough of cilantro! Add any sauces or toppings of your choice and ENJOY!!
Expert Tips & FAQ:
Get Creative: Add any of your favorite vegetables or spices to the ramen!
Add more protein: Cook or fry some sliced tofu to replace or complement the soft-boiled egg.
Storage: Store the broth with the ramen in the fridge for 5 – 7 days, keep the toppings in separate containers. Reheat to serve and add extra toppings
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Mushroom Ramen
Ingredients
- 1 lbs cremini mushrooms
- 1 – 900 ml container vegetable broth
- 1 tbsp white miso paste
- 4 tbsp soy sauce
- 2 tsp chili garlic sauce
- 2 packs ramen noodles
- 2 sprigs green onion
- 1 medium carrot
- 4 eggs
Garnish:
- sesame seeds fresh cilantro
Instructions
- Remove the stems from the cremini mushrooms and thinly slice them.
- Set a large pot over medium-high heat, add olive oil and add the sliced mushrooms. Cook for 5 minutes until tender.
- Add the vegetable broth, miso paste, soy sauce, and chili sauce. Bring to a simmer over high heat, allowing the flavours to incorporate. Adjust seasoning to taste. Allow broth to keep warm over medium-low heat.
- In the meantime, cook the ramen noodles until soft (in a separate small pot of boiling water). Follow the instructions on the packet. Strain, and rinse with hot water. Set aside in a bowl.
- To make your soft-boiled eggs, bring a pot of water to a boil, and add your eggs. Set a timer and cook for 6-8 minutes. Set the pot in the sink and run cold water into it. Leave this for 5 minutes and peel the shell off.
- To prepare the toppings, cut the green onion into 2 ½ inch long pieces and then thinly slice. Peel the carrot, and cut into similar small strips.
- To serve, pour the broth into bowls and add ramen noodles. Cut the soft-boiled eggs in half, and set into each dish. Arrange the sliced green onion, carrot, sprinkle sesame seeds and a tough of cilantro! Add any sauces or toppings of your choice and ENJOY!!
