This easy mushroom ramen recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.
A fast and easy mushroom ramen that has a rich tasting broth and scrumptious toppings. It is a perfect one-pot meal that is hearty, satisfying, and nutritious! {Vegetarian}
It had been a mild winter in New York, until the year turned. Now the temperature has dropped below 30°F (-1°C) and it has been quite gloomy and rainy. I’ve been craving hot soup almost every day!
Lately I’ve been finding these gorgeous mushrooms at our weekend farmer’s market. So I created this super simple mushroom ramen recipe that you can put together in no time.
To make the ramen broth flavorful, I seared the mushrooms first and then used extra mushroom stock for the base. Aromatics and a touch of soy sauce go a long way. At the end, I add a dollop of butter on top, which melts into the hot soup when you serve it. Paired with the runny egg, the ramen bowl has such lovely flavor and texture that you’ll be hooked!
Ingredients
What mushrooms to use
Now that mushroom season is here, you might see more mushroom varieties at the grocery store or farmer’s market. I highly recommend using less-common varieties for this dish, as they often taste richer than regular white mushrooms and have a better texture.
My top choice would be oyster mushrooms, which have a meaty texture and taste amazingly crispy once they’re seared.
Almost all mushrooms will work in this recipe, including regular button mushrooms (white and brown), maitake, shimeji, lion’s mane, enoki (golden needle) and king oyster mushrooms. However, if you do decide to use shiitake mushrooms, I would use a small amount of it along with other types, since shiitake has a very strong taste that can easily overwhelm the taste buds.
Choose a quality egg
To tell you the truth, more often than not, I’m most excited about the egg when I eat a bowl of ramen! I love how the runny yolk clings to the noodles to create a creamy effect. As a matter of fact, I think every bowl of ramen noodles deserves soft boiled eggs. Sometimes I even add two eggs into my mushroom ramen bowl!
I love using Pete and Gerry’s Organic Eggs because of their quality, and it’s quite easy to find them in many grocery stores across the country. There are no GMOs, antibiotics, chemicals, or pesticides involved in their organic egg farming. The hens are free-range and enjoy roaming in pastures. You’ll see the difference in the richer yolks, with their beautiful orange hue. And you can truly taste the deliciousness in these eggs, even when they’re surrounded by the intensely flavorful mushroom broth in this recipe.
Mise en place
You only need a few pantry staples to make a great bowl of mushroom ramen. If you have fresh or frozen ramen noodles on hand, that’s perfect! If not, feel free to use instant noodles (don’t forget to discard the flavor packs that come with them).
Cooking process
Cooking mushroom ramen is so easy and only requires a few steps:
- Brown the mushrooms in some oil
- Add the aromatics and sauté until fragrant
- Add the mushroom broth and the rest of the ingredients
- Simmer until the mushrooms are done
How to cook the ramen
If you’re using fresh or frozen ramen noodles, it’s best to cook them in a separate pot of water if you want to get a clear ramen broth. However, if you want a super quick meal, you totally can add the ramen directly into the mushroom broth and cook them together. The ramen broth will come out a bit cloudy, but it will not affect the flavor.
If using instant ramen, you can cook it directly in the mushroom broth.
What mushrooms you should pan fry
I like to pan fry mushrooms to develop the flavor, add texture and make the broth extra rich. However, not all mushrooms are created equal and you don’t need to sear all of them.
Mushrooms such as button mushrooms, oyster mushrooms, shiitake mushrooms, maitake, and king oyster mushrooms benefit a lot from searing because they crisp up well and will taste better.
For enoki and shimeji mushrooms, it’s OK to sear them or just boil them without searing.
For delicate mushrooms such as lion’s mane, or stew-type mushrooms such as chestnut mushrooms, I prefer to boil them directly without searing.
Again, I highly recommend using a mix of mushrooms so you can at least pan fry some of them for a better texture.
Marinated eggs
I used regular soft-boiled eggs in this recipe. But if you’re feeling fancy, do try out my soy sauce marinated eggs. It takes no time to put them together, but you do need to wait patiently for a few hours to use them. If you’re organized enough, you can make them ahead of time and use them in your ramen bowl for a restaurant-level experience.
Afterthought
If you love mushrooms as much as I do, definitely try this one! The recipe only makes 2 servings, but you can easily double it to make more. If you decide to make soy sauce eggs or even just soft-boiled eggs, make sure to make a few more because you’ll probably want to top more than one on your bowl 🙂
More delicious vegetarian recipes
- Vegetable Chow Fun (蔬菜炒河粉)
- Sweet and Sour Brussels Sprouts with Plum Sauce
- Salt and Pepper Tofu (椒盐豆腐)
- Chinese Vegetable Soup with Tofu – Takeout Style
- Vegetarian Mapo Tofu
