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 make 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 topping ideas for 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.

Ways to use 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 .

Mushroom Ramen Bowl | Easy 30-Minute Recipe

Name: Mushroom Ramen Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 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)

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)

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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.

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.
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.
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.
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