Mushroom Ramen

A rich, umami-packed ramen made with hearty mushrooms, flavorful broth, and chewy noodles. This dish is a perfect balance of comfort and nourishment, making it an ideal meal for any time of the year. The deep flavors of mushrooms, combined with aromatic seasonings, create a satisfying bowl of ramen that rivals restaurant-quality versions.

Origin Mushroom Ramen

Mushroom ramen is inspired by traditional Japanese ramen, which has its roots in Chinese noodle soups. Over the years, ramen has evolved into a staple of Japanese cuisine, with countless variations, including plant-based versions like this one. Mushrooms add an earthy depth to the broth, making it a fantastic alternative to meat-based ramen.

What I Love About This Recipe

This mushroom ramen is not only incredibly flavorful but also quick to make. The umami-rich broth, enhanced by miso and soy sauce, gives it a deep, complex taste. Plus, it’s customizable—add your favorite vegetables, tofu, or even a soft-boiled egg for extra richness.

Also Read : Mint Chicken

Mushroom Ramen

Recipe by RecipeWikkiCourse: Recipes

Servings

5

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

382

kcal

Ingredients

• 1 tbsp sesame oil

• 2 cups mixed mushrooms (shiitake, cremini, or button), sliced

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 4 cups vegetable broth

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 1 tbsp rice vinegar

• 1 tsp chili flakes (optional)

• 2 packs ramen noodles

• 1 cup baby spinach

• 2 green onions, chopped

• 1 soft-boiled egg (optional)

• 1 tsp sesame seeds (for garnish)

Directions

• Heat sesame oil in a pot over medium heat. Add mushrooms and sauté until browned.
• Add garlic and ginger, stirring for about 1 minute until fragrant.
• Pour in the vegetable broth, soy sauce, and miso paste. Stir until combined.
• Bring to a gentle simmer and cook for 10 minutes. Add rice vinegar and chili flakes.
• In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
• Add baby spinach to the broth and stir until wilted.
• Divide the cooked noodles into bowls and ladle the hot broth over them.
• Top with green onions, sesame seeds, and a soft-boiled egg if desired.

Notes

• Use a mix of mushrooms for the best flavor. Shiitake adds an especially rich umami taste.
• Adjust the spice level with more or less chili flakes.