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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I just made it and its soo good. I made it without the bacon so I cannot tell you how the true recipe tastes like. Thank you for the recipe. Ate it while watching the super bowl and cheering on the Patriots!
Quick and easy to make.
Made this tonight, the flavor was AMAZING!! My 8 year old daughter loved it!! The broth is to die for with the bacon OMG! Mine wasn’t as pretty and I used you instant pot egg timing for cooking the soft eggs! You should link the eggs in this recipe… So good!
I kept the bacon and used in her yummy biscuit recipe!
I’m making it right now, so far the broth tastes great! Why discard the bacon?
It’s only for the flavor of the ramen broth.
Can the miso paste be substituted, or just left out? Or would it strongly change the flavor of the broth?
Cathryn, I do not recommend substituting or omitting as the flavor profile will change quite drastically without it.
Hi, I just discovered your site a few hours ago and all your recipes I’ve seen look delicious! I can’t wait to try them… Can you tell me where to find white miso paste though? Do most grocery stores even carry it? And also the dried mushrooms? To have you in advance!
Many large grocery stores sell miso paste and dried mushrooms these days. But if your local grocery does not carry it, you can try a Japanese market or health food store instead.
Instant pot rotisserie chicken was excellent. It was s
Very tender and would use that recipe often
Sounds delicious! Is the bacon cooked ahead of time?
No, it is not. 🙂
What changes would be made if using fresh shiitake instead of dried? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My grocery store only carries fresh shiitakes so we made some substitutions that work for us. We use 2 cups vegetable broth + 1 tsp fish sauce in place of the 2 cups mushroom water then prepare the rest as directed. Hope this helps!
I can’t find dried shiitake mushrooms anywhere! What can I use instead?
Mary, you can try to substitute cremini mushrooms but as always, please use your best judgment when making substitutions and modifications.
As one who eats a plant based diet, I will be making this with vegetable broth, but I’m eating the eggs!
Sounds heavenly! ❣️
I can’t wait to try. It looks so delicious. Can I substitute the chicken stock with vegetable broth and switch the canola oil for some other oil?? Thank you so much for this recipe.
Yes, absolutely!
What can substitute for the bacon
Thanks
You can omit if you wish.
I haven’t yet tried making this, but was just curious if rather than pre-packaged ramen noodles, you could use the fresh, grocery store noodles (Yaki-Soba)? Either way, this looks amazing and I can’t wait to try it. LOVE your blog! Thank you!
Yes, Yaki-Soba is a great substitute!
I’ve never been a fan of store-bought ramen.
I’ve eaten a few though – during exams periods microwave meals were real time savers – but otherwise I’d rather cook a plain easy dinner (spaghetti and tomato sauce anyone?).
Anyway. Yours do not look like store-bought ramen. AT ALL.
They do look delicious. So damn delicious my mouth is watering. I’ll definetely give this a try.
Thanks for sharing another great recipe.