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 Okonomiyaki-Inspired Crispy Rice

Okonomiyaki originated in Japan, particularly in Osaka and Hiroshima, where it’s made with a batter of flour, eggs, and shredded cabbage, then topped with rich sauces and bonito flakes. This recipe takes the flavors of okonomiyaki but swaps out the pancake for crispy rice, inspired by Japanese-style fried rice cakes.

What I Love About This Recipe

I love how this dish brings together the crispy, golden texture of fried rice with the savory, tangy, and slightly sweet flavors of okonomiyaki. The toppings add an exciting finish, and it’s super versatile—you can add protein like shrimp, chicken, or tofu for a complete meal.

Also Read : Hotdog Roll-Ups

Okonomiyaki-Inspired Crispy Rice

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

446+

kcal

Ingredients

• 2 cups cooked short-grain rice (preferably chilled)

• 1 tbsp vegetable oil (or sesame oil for extra flavor)

• ½ tsp salt

• ½ tsp soy sauce

• ½ cup shredded cabbage

• 2 tbsp Japanese mayonnaise (Kewpie recommended)

• 1 tbsp okonomiyaki sauce (or a mix of Worcestershire sauce & ketchup)

• 1 tbsp chopped green onions

• 1 tbsp bonito flakes (optional but adds authentic flavor)

• 1 tsp toasted sesame seeds

• ½ tsp nori flakes (or finely chopped seaweed)

Directions

• Heat a large pan over medium heat and add vegetable oil.
• Spread the chilled rice evenly in the pan, pressing it down slightly.
• Let it cook undisturbed for 5-7 minutes, until the bottom turns golden and crispy.
• Flip the rice in sections and cook the other side for another 3-5 minutes, adding soy sauce for extra flavor.
• While the rice is crisping, shred the cabbage and slice the green onions.
• Transfer the crispy rice to a plate.
• Sprinkle the shredded cabbage on top.
• Drizzle with okonomiyaki sauce and Japanese mayo in a zigzag pattern.
• Top with green onions, sesame seeds, nori flakes, and bonito flakes (if using).

Notes

• Extra Protein: Add shrimp, tofu, or a fried egg on top for more richness.
• Sauce Swap: If you don’t have okonomiyaki sauce, mix 1 tbsp Worcestershire sauce + ½ tbsp ketchup + ½ tsp soy sauce for a similar taste.

The post Okonomiyaki-Inspired Crispy Rice appeared first on RecipeWikki.