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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