Mushroom Ramen
Restaurant-quality ramen noodles you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!
Guys, we’re headed to New Orleans!
It’s not a special occasion or anything. I just really really really need beignets. Like 17 beignets to be exact. It’s my specialized wedding diet.
But first things first. Because we really need to talk about this mushroom ramen.
Now if you were anything like me in college, those instant ramen cups were life. My dorm room was packed with boxes and boxes of them, particularly Shin Ramyun. It was a staple to say the least.
But now that I’m adulting, I’ve passed the torch to homemade ramen, made with the most well-seasoned, most perfect mushroom broth.
That’s all you really need for good-quality ramen at home. A well seasoned broth, some noodles, and your favorite toppings – in this case, it’s a soft boiled egg, all the extra mushrooms in the world, and green onions.
Mushroom Ramen
Ingredients
- 1 1-ounce package dried shiitake mushrooms
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 2 large shallots, minced
- 1 tablespoon freshly grated ginger
- 6 cups chicken stock
- 1 ½ tablespoons white miso paste
- 2 teaspoons soy sauce
- 3 slices bacon
- ¾ pound fresh assorted mushrooms, sliced
- 2 3.5-ounce packages instant ramen noodles, flavor packets discarded
- 1 tablespoon rice wine vinegar
- Freshly ground black pepper, to taste
- 4 soft boiled eggs, peeled and halved
- 2 green onions, thinly sliced
Instructions
- In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes.
- Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon.
- Stir in assorted mushrooms; simmer until softened, about 3-5 minutes.
- Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.
- Serve immediately, garnished with soft boiled eggs and green onions.
Did you make this recipe?
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Can I use red miso instead of white?
I substituted cubed ham instead of bacon, but figured one salty, smoky meat for another should work. I didn’t remove the meat and took a shortcut with the eggs by poaching them right in the soup the last couple minutes. This was the perfect meal for this snowy South Dakota night. The husband and I both loved it!
OMG! This is exactly what your website name ‘damn delicious’. I was but skeptical at first about all those mushrooms and doesn’t seem like too much seasoning compared to other ramen soup recipes. My families and I were so impressed with the soup. Just wonder if I could use sliced pork (those for hotpot or shabu shabu) instead of bacon ? Coz it would be comparatively healthier and less fat in the soup.
Love this recipe, and look forward to making it over and over since it’s so easy and flexible. Used fish sauce in lieu of miso, and thick cut bacon which I cut after cooking and dropped back in. Also used GF brown rice noodles (Lotus Foods). Thank you for sharing it with your notes!
Can we use beef broth for this?
Hi Tia, using beef broth may change the taste of the dish but in theory it can be substituted. As always, please use your best judgement when making modifications or substitutions.
This recipe is amazing!! I’ve made it so many times now and it just now occurred to me that I should leave a review 🙂 such a nice depth of flavor with this ramen. Love it!!
Can you suggest an instant ramen that doesnt use palm oil? My 11 year old son did a project on global warming and palm oil and I try not to buy it now but we all miss instant ramen.
http://www.rainforestsaferamen.com/ has no palm oil and Koyo Noodles, Lotus Foods also is.
This was really good! Will definitely make this whenever I need something hearty and comforting. 🙂 Thank you!
Soooo good, I didn’t have miso so I used soy sauce and fish sauce for that umami flavor, left out the vinager, added broccolini, spiralized carrots and fresh shitake/exotic mushrooms and a soft boiled egg. It was amazing
I was up early today. So I made this. I absolutely love it. Followed this recipe exactly as you posted, this will be a staple for me during the winter months. I love ramen noodles, but could never really enjoy due to the salt content. This recipe came out perfect. Thank you
Can you recommend a ramen brand that does not use palm oil?
Was really delicious and easy to make! I just chopped up the bacon and left it in there to eat. I didn’t have white miso paste but just used Korean bean paste and turned out fine. I also made a couple of soy sauce eggs so I can add them when I’m eating this throughout the week. Thanks for your easy to follow and delicious recipes!
I found this recipe amazingly versatile! Mine probably tasted different, but it was still amazing.
I used fresh shitakes, just skipped the mushroom water part and cooked them in the skillet.
Used almond butter instead of miso paste.
No bacon.
Still super hearty, kinda creamy from the almond butter and soooo good. Just a really solid soup recipe. Thanks so much ❤️
I’m sick today with bronchitis so my hubs helped me make this. She is right about the broth, simple to make and a delicious flavor.! Will add this to the rotation….
OMG!!! This is an awesome recipe, thank you for all the great recipes you post. I’ve made ramen before but never realized that the missing ingredient was miso!! In love thank you again.. this will be a regular in my house. I almost skimped on the dried mushrooms… but so glad I didn’t. It definitely adds to the richness of the broth. Oh.. and no need to discard the bacon.. just fry it up and a sprinkle of salt and crumble it up to add to with the green onions!! Delicious! Thanks again!
That’s an awesome recipe just loved your way of making ramen, its super delicious and amazing.
Wonderful! I used pork belly sliced into one-inch chunks instead of bacon and browned it with the ginger, garlic, and shallots. Using frozen ramen noodles took it to the next level. I topped mine with a bit of seaweed and kimchi in addition to the hard boiled egg. Not sure if it needed the vinegar, but it tasted spectacular!
Made this today and delicious. Looking for great other new something recipes and this does it. Thanks for sharing
This was delicious! My family loved it. I’ll definitely make it again!
I love homemade ramen and yours looks absolutely delicious!