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.

Origin of Singapore Noodle Curry Shrimp

Singapore noodles are a popular Cantonese dish, commonly found in Hong Kong and Western Chinese restaurants. The dish features thin rice vermicelli stir-fried with curry powder, shrimp, eggs, and vegetables, creating a fragrant and mildly spicy flavor.

What We Love About This Recipe

• Quick & Easy: Ready in under 30 minutes!
• Bold & Aromatic: Infused with fragrant curry powder and stir-fried perfection.
• Versatile: Easily customizable with different proteins and veggies.

Singapore Noodle Curry Shrimp

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Ingredients

• 8 oz (225g) rice vermicelli noodles

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1-inch ginger, minced

• 1 bell pepper, thinly sliced

• 1 carrot, julienned

• ½ cup snow peas

• 2 eggs, lightly beaten

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional)

• 1 tbsp curry powder

• ½ tsp turmeric (optional for extra color)

• ½ tsp red chili flakes (optional for heat)

• ½ cup chicken broth or water

• 2 green onions, chopped

• 1 tsp sesame oil

• Lime wedges for serving

Directions

• Prepare the Noodles: Soak rice vermicelli in warm water for 5-7 minutes until soft. Drain and set aside.
• Cook the Shrimp: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
• Scramble the Eggs: In the same pan, add beaten eggs and scramble. Remove and set aside.
• Stir-Fry the Vegetables: Add the remaining oil, garlic, and ginger. Sauté for 30 seconds, then add bell pepper, carrot, and snow peas. Stir-fry for 2 minutes.
• Add Seasoning & Noodles: Stir in curry powder, turmeric, red chili flakes, soy sauce, oyster sauce, and broth. Add softened noodles and toss to coat evenly.
• Combine Everything: Return shrimp and scrambled eggs to the pan. Toss well and cook for another 2 minutes.
• Finish & Serve: Drizzle with sesame oil, garnish with green onions, and serve with lime wedges.

Notes

• Swap shrimp with chicken, tofu, or beef for variations.
• Adjust curry powder based on spice preference.

The post Singapore Noodle Curry Shrimp appeared first on RecipeWikki.