Best Mushroom Ramen Recipes

MUSHROOM, KALE, AND BOK CHOY RAMEN

Steps:

• Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
• Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
• Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

CREAMY CHICKEN AND MUSHROOM RAMEN

Steps:

• Cook noodles without seasoning and drain.
• Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
• Top over noodles and serve.

SPICY MISO AND MUSHROOM RAMEN

Steps:

• Soak shiitake mushrooms in 1 cup cold water until soft, about 1 hour. Drain mushrooms, reserving the soaking liquid. Slice mushrooms into strips and set aside.
• Bring a large pot of water to a boil. Add soba noodles and cook, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.
• While the noodles are cooking, combine 3 cups water, green onion, and ginger in a separate pot and bring to a boil. Reduce heat and simmer for 5 minutes. Add shiitake slices, soaking liquid, miso, and chile paste; simmer for 2 to 3 minutes. Add bok choy and simmer for 1 minute.
• Brush 2 serving bowls with sesame oil. Drain noodles and distribute into the bowls. Top with shiitake slices, bok choy, and chopped red chile pepper. Ladle hot broth over top.

TOFU MUSHROOM RAMEN SOUP

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil; simmer over low heat.
• While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu; cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.
• Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.

PORK, SWEET POTATO AND SHIITAKE MUSHROOM RAMEN

Steps:

• In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork and cook until brown, using a wooden spoon to break it up. Use a slotted spoon to transfer the pork to a paper towel-lined plate. Add the sweet potatoes and saute until beginning to become tender, 7 to 8 minutes. Add the mushrooms, ginger and garlic and cook until the mushrooms release their water and begin to brown, 5 to 7 minutes. Season with salt and pepper.
• Add the chicken broth, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soy sauce, mirin, sesame oil, brown sugar, celery seed and browned pork. Bring to a boil, reduce the heat to a simmer, cover and let simmer 15 minutes. Add the ramen noodles. Simmer until tender, about 5 minutes.
• Serve in a bowl with an egg on top. Garnish with Sriracha and cilantro.

MUSHROOM RAMEN

Steps:

• Add the water, mushrooms, miso paste, soy sauce and garlic to a medium sized pot and bring to the boil. Turn the stove down to a medium heat and carefully add the egg, removing it after five minutes. Peel and set aside. Add the dumplings and cook for ten minutes if frozen or five minutes if fresh.
• To serve, arrange the noodles, mushrooms and dumplings in a large bowl. Slice the egg in half and place on top of noodles. Pour over the broth before adding the kim chi and torn pieces of seaweed.

MUSHROOM RAMEN

Steps:

• To make the broth, combine the chicken stock and Shio Base in a pot placed over high heat. Bring to a boil, then reduce the heat to low and cover to keep warm.
• To make the ramen, in a very large sauté pan or wide-bottomed pot, heat the sesame oil over medium heat. Add the gobo and cook until caramelized on all sides, about 3 minutes. Add all the mushrooms and the garlic and increase the heat to high. Cook for another 3 minutes, stirring often, then add the shio broth and tofu.
• Once the liquid comes to a boil, add the scallions and shungiku. Cook for 1 minute. In a small bowl, whisk together the cornstarch and cold water and add to the boiling broth. Cook for 1 minute longer, then decrease the heat to low.
• Place a large pot of water over high heat and bring to a boil. Add the ramen noodles and cook, following package instructions. Drain well and divide among 4 bowls. Top each with the one-fourth of the broth and vegetables, and garnish with 1 teaspoon of the garlic chips.

CORN AND MUSHROOM RAMEN BOWLS

Steps:

• Bring the stock and miso paste to a simmer in a medium pot or Dutch oven over medium-high heat, stirring to dissolve the paste. Add the noodles, corn and mushrooms. Stir in the soy sauce and juice from half the lime. Simmer until the noodles are al dente, about 4 minutes.
• Ladle the soup between 2 big bowls and garnish with the scallions. Finish with more lime juice if desired.