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.

The post Mushroom Ramen appeared first on RecipeWikki.

Origin of This Recipe

Harissa originates from Tunisia and is widely used across North African and Middle Eastern cuisine. Traditionally, it’s made with roasted red chilies, garlic, olive oil, and aromatic spices. When blended with sweet butternut squash, it a harmonious balance of heat and natural sweetness.

What I Love About This Recipe

• Deep, smoky flavors with a subtle heat.
• Velvety smooth texture that’s perfect for dipping bread.
• Nutritious and wholesome, packed with fiber, vitamins, and antioxidants.
• Easy to make ahead and freezes well for later.

Also Read : Best Chicken Salad

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp harissa paste (adjust to taste)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

• Toasted pumpkin seeds or croutons, for topping (optional)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until soft and fragrant.
• Stir in harissa paste, cumin, and smoked paprika, cooking for 1 minute.
• Add butternut squash and season with salt and pepper.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
• Blend the soup until smooth using an immersion blender or regular blender.
• Stir in coconut milk and adjust seasoning.
• Finish with lemon juice for brightness.
• Garnish with fresh herbs and toasted pumpkin seeds, then serve hot.

Notes

• For extra spice, add a pinch of red pepper flakes.
• For a smoky depth, roast the butternut squash before adding it to the soup.
• Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
• Pair with warm pita, naan, or crusty bread for a hearty meal.

The post Harissa Butternut Squash Soup appeared first on RecipeWikki.

Origin of The Ultimate Pool Sandwich

This sandwich concept comes from the need for a quick, refreshing, and easy-to-eat meal while relaxing by the pool. Inspired by Mediterranean and deli-style sandwiches, it combines fresh veggies, creamy spread and protein-packed ingredients to keep you energized without feeling too heavy.

What I Love About This Recipe

I love how this sandwich is both light and flavorful while being incredibly easy to prepare. The combination of crisp vegetables, savory protein, and creamy dressing makes every bite satisfying. Plus, it’s easy to customize with different ingredients based on personal preferences.

Also Read : Grilled Halloumi with Honey & Lemon

The Ultimate Pool Sandwich

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

698

kcal

Ingredients

• 2 slices ciabatta, sourdough, or whole wheat bread

• 2 tbsp hummus or cream cheese

• 4-5 slices turkey, chicken, or smoked salmon

• 2 lettuce leaves

• 3-4 slices cucumber

• 2-3 slices tomato

• 1/4 avocado, sliced

• 1 slice cheese (cheddar, Swiss, or provolone)

• 1 tsp mustard or pesto (optional)

• Salt and black pepper to taste

Directions

• Lightly toast the bread slices for a crisp texture (optional).
• Spread hummus or cream cheese evenly on one side of each slice.
• Layer the protein of your choice (turkey, chicken, or salmon) on one slice of bread.
• Add lettuce, cucumber, tomato, avocado, and cheese.
• Sprinkle with a pinch of salt and black pepper for extra flavor.
• Spread mustard or pesto on the other slice of bread, if using.
• Close the sandwich, pressing gently to hold everything together.
• Cut in half and serve immediately, or wrap it in parchment paper for easy poolside eating.

Notes

• Protein Boost: Add a fried egg or extra turkey for more protein.
• Make it Vegetarian: Skip the meat and add more avocado, cheese, or grilled veggies.

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