My Cozy Mushroom Ramen That Tastes Better Than Takeout
I've been tweaking this recipe for months to create the perfect bowl of comfort. It's loaded with different mushrooms fresh veggies and tender noodles swimming in the most flavorful broth. The best part? You can have this restaurant worthy ramen ready in under 30 minutes perfect for those busy weeknights when you're craving something special.
Everything You Need
- 4 oz baby portobello mushrooms
- 4 oz mixed mushrooms (shiitake and oyster)
- 2 carrots cut into strips
- 2 cloves garlic, thinly sliced
- 1 jalapeño, sliced thin
- 2 green onions, separated into white and green parts
- 2 cups bok choy
- 2 tsp avocado oil
- 1 tsp sesame oil
- 4 cups vegetable broth
- 1 tbsp Sriracha
- 2 tbsp soy sauce
- 4 oz ramen noodles
For topping:
- Extra sautéed mushrooms
- Sliced green onions
- Extra Sriracha
- Sesame seeds
- Nori strips
- Soft boiled egg
Let's Make Your Ramen
- Get Everything Ready
- Cut all your veggies keeping the white and green parts of onions and bok choy separate. Having everything prepped makes cooking a breeze.
- Make Those Mushrooms Shine
- Heat up some avocado oil and get your portobellos nice and golden about 3 to 4 minutes each side. Set these aside for topping.
- Create Your Flavor Base
- Heat both oils then add your mixed mushrooms jalapeño garlic and white parts of veggies. Let them get soft and fragrant about 4 minutes.
- Build Your Soup
- Pour in broth soy sauce and Sriracha. Let it come to a happy bubble then drop in your noodles. After 3 minutes add the green bok choy parts.
- Make It Perfect
- Taste your broth and add more soy sauce or Sriracha if needed. Load up your bowls with those golden mushrooms green onions and any toppings you love.
My Kitchen Secrets
Mix up your mushrooms for amazing flavor. I love using fresh ramen noodles when I can find them. Want more crunch? Add your carrots right at the end. A splash of mirin or spoonful of miso makes the broth even better.
Perfect Pairings
We love having this with some crispy spring rolls on the side. Steamed edamame makes a great starter. Pour yourself some cold green tea to make it feel like a real ramen shop experience.
Saving It For Later
Pop leftovers in the fridge they'll stay good for 3 days. When reheating add a splash of broth to keep everything nice and soupy. Want to freeze it? Make the broth and veggies but save the noodles for later.
Switch It Up
Love it spicy? Add some chili oil or gochujang. Need protein? Throw in some tofu chicken or shrimp. Making it vegan? Just double check your noodles and soy sauce are plant based.
Frequently Asked Questions
- What type of mushrooms work best?
A mix of portobello, shiitake, and oyster mushrooms provides the best flavor, but you can use any combination available.
- How can I make it spicier?
Add extra Sriracha, more jalapeño, or crushed red pepper flakes to increase the heat level to your taste.
- What type of noodles should I use?
While traditional ramen noodles work, try KA-ME Curly Noodles for a healthier, non-fried option.
- Can I prep ingredients ahead?
Yes, slice all vegetables ahead of time. The dish comes together quickly once you start cooking.
- How can I make the broth richer?
Sauté mushrooms until well-browned to develop deeper flavor, and adjust soy sauce to taste.