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Mushroom Ramen Bowl

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This mushroom ramen bowl is deeply savory and so delicious. It’s a restaurant-style soup loaded with ramen noodles and veggies. The slurp-worthy broth is umami heaven! Make this easy recipe in 30 minutes.

PIN MUSHROOM RAMEN BOWL

Homemade mushroom ramen bowl on a wooden surface.

Instant ramen is a staple of college life. Convenient, cheap and tasty, it’s an easy way for students on a tight budget to get through the week with something to eat. But for those of us who are now adults we’re looking for that same comforting taste and nostalgic feeing, but in a grown-up version.

Raising the bar, we want more nutritional benefits that come from a restaurant-quality meal. We want an ultra-rich savory soup with fresh veggies, and healthy toppings. We want the broth to be slurp-worthy good. This mushroom ramen checks all those boxes.

Overhead shot of mushroom ramen bowl with a Japanese soup spoon.

For this ramen bowl recipe, shiitake mushrooms are the star of the show. They contribute incredible flavor to the well-seasoned broth. We’ve chosen veggies that pair well with mushrooms: shallots, baby bok choy and carrots.

For nutrition and comfort, we top our mushroom ramen with a soft-boiled egg, sliced green onion and sesame seeds. This cozy meal is deeply satisfying. It doesn’t leave a heavy over-stuffed feeling after eating.

For a vegan bowl skip the soft boiled egg. Instead, top the mushroom ramen with crispy cubes of baked tofu. For a dish with lower salt content, use low-sodium vegetable broth and low-sodium soy sauce.

For happiness all around, offer your family a variety of toppings and let everyone customize their own bowl. Add this easy recipe to your meal-plan rotation. It deserves a repeat appearance every few weeks.

Ramen noodle bowl with a pair of chopsticks beside it.

INGREDIENTS

  • Dried Mushrooms: For this ramen bowl I used dried shiitake mushrooms, but you can use any type of dried mushrooms.
  • Boiling Water: This ingredient helps rehydrate the dried mushrooms. During that process a concentrated broth is created that contributes a delicious flavor for the mushroom ramen.
  • Sesame Oil: We use this to sauté the veggies. It adds a rich nutty flavor. But make sure you’re not using “toasted sesame oil” as this type has a low smoke point. It’s a finishing oil, not for cooking. If you don’t have sesame oil on hand, use olive oil instead.
  • Shallot: Adds a subtle onion flavor. But if you don’t have this ingredient on hand, substitute with a small sweet Vidalia onion.
  • Fresh Shiitake Mushrooms: This is the star ingredient of our mushroom ramen bowl. They have an intense flavor with a chewy texture. Remove and discard any woody stems before using them for this recipe.
  • Cloves of Garlic: Adds a rustic earthy taste. It’s also an aromatic that enhances the mushroom flavor.
  • Grated Ginger: This savory herb is a popular flavoring in Asian dishes. It adds a warm peppery flavor to the broth, and pairs well with veggies.
  • Vegetable Broth: This is the base of our ramen bowl. If desired, you can use low sodium broth.
  • Miso Paste: This secret umani agent adds complexity of flavor to the ramen broth. It’s available at most large and specialty grocery stores. Look for it in the produce section in the refrigerated area near the tofu.
  • Soy Sauce: Provides a salty umami (savory) flavor with a touch of sweetness. If desired, you can use low-sodium soy sauce.
  • Baby Bok Choy: This veggie has smaller more tender leaves than full-sized bok choy. It adds color and freshness to the ramen bowl.
  • Package of Ramen Noodles: For this recipe I used whole-wheat ramen noodles. But if plain noodles are not available, use one of the quick ramen packages – just make sure to discard the seasoning packet.
  • Carrots: This nutritious ingredient adds color, freshness and crunch. Cut into thin matchstick pieces, we’re using them as a topping.
  • Sliced Green Onion: The green portions are a traditional garnish for Asian dishes. They add freshness, color and mild flavor.
  • Soft-boiled Egg: It’s an easy delicious way to add protein to the recipe.
  • Sesame Seeds: They’re a popular garnish for ramen bowls. They add a delicious crunch and a nutty toasty flavor. You can use either white or black sesame seeds, or a combination of the two.
Ingredients for mushroom ramen.

RECIPE STEPS

RECIPE PREP: Clean the fresh mushrooms. Slice off and discard any woody stems. Halve the bok choy. Slice the shallots, garlic, and green onions. Slice carrots into matchsticks. Grate the ginger.

  • STEP 1: Add boiling water to a small bowl. Immerse dried mushrooms in the water. Set the bowl aside for 15 minutes. In the meantime, soft boil 2 eggs. Peel and slice them in half. Put them aside for later.
  • STEP 2: Drizzle sesame oil into a saucepan set over medium heat. Add sliced shallot and shiitake mushrooms to the pan. Sauté for 3 to 4 minutes or until the mushrooms are soft. Add garlic and ginger. Sauté for 1 additional minute.
  • STEP 3: Add vegetable broth, miso paste and soy sauce to the pot. Bring to a boil. Stir the broth until the miso paste dissolves. Add in the rehydrated mushrooms with all the liquid, taking care not to include any sediment that may have collected at the bottom of the bowl.
  • STEP 4: Add baby bok choy and ramen noodles to the pot. Cook 3 to 4 minutes or until the noodles are soft. Ladle the soup into 2 bowls. Garnish with matchstick carrots, sliced green onion, sesame seeds and half of a soft-boiled egg.

SERVING TIP: For utensils, use a Japanese soup spoon and chopsticks.

How to make a restaurant-style mushroom ramen bowl in 4 easy steps.

recipe faq

These are the most commonly-asked questions when making a mushroom ramen bowl and the most helpful answers for recipe success.

CAN I USE A PACKAGE OF INSTANT RAMEN NOODLES?

Yes. If you can’t find plain noodles at the market, you can use a package of instant noodles (instant ramen). Just discard the seasoning packet.

HOW TO CLEAN MUSHROOMS?

Mushrooms are like little sponges – they quickly soak up water. To clean them, wipe away dirt with paper towels or a clean lint-free cloth. Or brush away dirt with a mushroom brush or a brand new toothbrush. But if you feel the need to use water then rinse them very lightly.

HOW TO MAKE PERFECT SOFT BOILED EGGS FOR RAMEN BOWLS?

Add 2 cold eggs (straight from the fridge) to a small pot of boiling water. Cook for exactly 7 minutes. Immediately drain the eggs and cool them under ice cold water. Peel the eggs and slice them in half. They’re now ready to be added to your ramen bowls.

HOW TO MAKE A RAMEN BOWL SPICY?

For a spicy ramen bowl, add 1 to 2 teaspoons garlic chili paste or sriracha to the savory broth just before cooking the noodles.

MORE IDEAS FOR TOPPING RAMEN?

There are so many great ways to top ramen. Here are a few of the most popular ramen toppings: bamboo shoots, bean sprouts, fried garlic, corn, roasted seaweed, fresh spinach, rotisserie chicken, shrimp, pan-fried scallops, tofu cubes, wontons, butter and American cheese.

HOW LONG WILL MUSHROOM RAMEN LAST?

When transferred to an airtight container and refrigerated, mushroom ramen will stay fresh with a good texture for up to 3 days.

WHAT TO DO WITH LEFTOVER MUSHROOMS?

If you bought the mushrooms in a pack, you might have leftovers. Don’t let them go to waste! Use them to make sautéed mushrooms that you can enjoy for breakfast with eggs and bacon, or as a garnish for chicken or steak. Or make farrotto with roasted mushrooms.

Ramen noodle bowl with mushrooms, baby bok choy, matchstick carrots, and soft-boiled egg.

MORE ASIAN-INSPIRED RECIPES

If you enjoyed this mushroom ramen bowl, try these Asian-inspired recipes. They’re restaurant favorites you can make at home, and 100% better than take-out. Print out your favorites or pin them to Pinterest.

Noodles twisted around chopsticks over a ramen bowl.

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Taste testers said this mushroom ramen bowl recipe is just as good or better than the same dish ordered at their favorite ramen bar restaurant. From the savory broth to the delicious veggies it earned a 5 out of 5 star rating.

If you agree this homemade ramen bowl is deeply delicious, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Homemade mushroom ramen bowl on a wooden surface.

Mushroom Ramen Bowl


Description

This mushroom ramen is a restaurant-style soup you can make at home in 30 minutes. It features healthy veggies in an ultra-savory, slurp-worthy broth. It’s so delicious. Put this easy recipe on repeat!


Ingredients

Units Scale
  • 1/2 cup (about 1/2 ounce) dried shiitake mushrooms
  • 1 cup boiling water
  • 2 large eggs – optional topping
  • 1 tablespoon sesame oil
  • 1 shallot, thinly sliced
  • 8 ounces fresh shiitake mushrooms
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon grated ginger
  • 3 cups vegetable broth
  • 2 tablespoon miso paste
  • 2 tablespoons soy sauce
  • 4 baby bok choy, halved
  • 1 (4-ounce) package ramen noodles
  • 2 large carrots, cut into thin matchsticks
  • 1 green onion, thinly sliced (for garnishing)
  • 1 teaspoon sesame seeds, white or black (for garnishing)

 

 


Instructions

RECIPE PREP: Clean the fresh mushrooms. Slice off and discard any woody stems. Halve the bok choy. Slice the shallots, garlic, and green onions. Slice carrots into matchsticks. Grate the ginger. 

  1. Add boiling water to a small bowl. Immerse dried mushrooms in the water. Set the bowl aside for 15 minutes. In the meantime, soft boil 2 eggs. Peel and slice them in half. Put them aside for later.
  2. Drizzle sesame oil into a saucepan set over medium heat. Add sliced shallot and shiitake mushrooms to the pan. Sauté for 3 to 4 minutes or until the mushrooms are soft. Add garlic and ginger. Sauté for 1 additional minute.
  3. Add vegetable broth, miso paste and soy sauce to the pot. Bring to a boil. Stir the broth until the miso paste dissolves. Add in the rehydrated mushrooms with all the liquid, taking care not to include any sediment that may have collected at the bottom of the bowl.
  4. Add baby bok choy and ramen noodles to the pot. Cook 3 to 4 minutes or until the noodles are soft. Ladle the soup into 2 bowls. Garnish the dish with matchstick carrots, sliced green onion, sesame seeds, and half of a soft-boiled egg. Serve immediately.

SERVING TIP: For utensils, use a Japanese soup spoon and chopsticks.

Notes

HOW TO CLEAN FRESH MUSHROOMS: Mushrooms are like little sponges – they quickly soak up water. To clean them, wipe away dirt with paper towels or a clean lint-free cloth. Or brush away dirt with a mushroom brush or a brand new toothbrush. But if you feel the need to use water, rinse them very lightly.

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese

Keywords: Mushroom Ramen, Mushroom Ramen Bowl, Ramen Bowl, Ramen Bowl Recipe, Homemade Ramen Bowl

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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