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 Ramen

Ramen originated in Japan but was influenced by Chinese wheat noodle soups. Over time, it evolved into a staple of Japanese cuisine, with various regional styles. This mushroom-based version takes inspiration from traditional miso and shoyu ramen but offers a vegetarian twist.

What I Love About This Recipe

I love how this ramen delivers deep, complex flavors in a relatively short cooking time. The mushrooms provide a meaty texture, the miso adds richness, and the garlic-ginger broth makes it incredibly satisfying. Plus, it’s easy to customize with your favorite toppings!

Also Read : Guavarita (Guava Margarita)

Mushroom Ramen

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

35

minutes

Cooking time

40

minutes

Calories

342

kcal

Ingredients

• 2 tbsp sesame oil

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 small onion, finely chopped

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

• 4 cups vegetable broth

• 2 tbsp soy sauce

• 1 tbsp miso paste

• 1 tsp rice vinegar

• 1 tsp chili flakes (optional)

• 2 packs ramen noodles (fresh or instant, without seasoning packet)

• 1 cup baby spinach or bok choy

• 2 green onions, chopped

• 1 soft-boiled egg (optional, for non-vegetarian version)

• ½ tsp sesame seeds (for garnish)

Directions

• Heat sesame oil in a large pot over medium heat.
• Add garlic, ginger, and onion, then sauté until fragrant and translucent.
• Add sliced mushrooms and cook until softened, about 5 minutes.
• Pour in vegetable broth and bring to a gentle simmer.
• Stir in soy sauce, miso paste, rice vinegar, and chili flakes (if using). Simmer for 10 minutes.
• Meanwhile, cook ramen noodles according to package instructions, then drain and set aside.
• Add baby spinach or bok choy to the broth and cook for 1-2 minutes until wilted.
• Divide cooked noodles into serving bowls and pour the hot broth over them.
• Top with green onions, sesame seeds, and a soft-boiled egg if using.
• Serve hot and enjoy!

Notes

• Mushroom Variety: Shiitake mushrooms give the broth extra umami, but any mushrooms will work.

The post Mushroom Ramen appeared first on RecipeWikki.