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Easy Mushroom Ramen

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}

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Calories: 521 kcal
Course: Main Course
Cuisine: Asian-American Fusion

Ingredients

  • 2 Pete and Gerry’s Organic Eggs
  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 cloves garlic , chopped
  • 1/2 lb assorted mushrooms , sliced or torn into bite-size pieces and separate the ones that do not require browning (*Footnote 1)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 4 cups mushroom broth
  • 1/2 tablespoon soy sauce
  • 2 green onions , sliced
  • 1 tablespoon ginger , grated
  • 1/8 teaspoon ground black pepper (or to taste)
  • 2 packs ramen noodles (10-oz / 300 g pack) (or 2 packs instant ramen noodles, flavor packets discarded)
  • 1 tablespoons butter , divided into 2 pieces
  • homemade chili oil (or your favorite hot sauce, and / or Japanese seven spice for garnish) (Optional)

Instructions

    Cup of Yum
  1. Add water to a small pot, enough to cover all the eggs but don’t put the eggs in yet. Bring to a boil over medium-high heat. Slowly lower the eggs into the water using a ladle or slotted spoon. Turn to medium or medium-low heat. Let the eggs boil for 6 minutes for runny yolks, 8 minutes for semi-soft, and 11 minutes for hard-boiled.
  2. Prepare an ice-bath or a large bowl of cold water while boiling the eggs. Once the eggs are done cooking, immediately rinse the eggs with tap water for a minute to cool, then transfer to the ice bath. Allow the eggs to cool for another few minutes before peeling.
  3. In a medium-sized dutch oven or pot, heat the oil over medium-high heat until hot. Add the mushrooms. Stir a few times to coat with oil, then cook without stirring for 2 minutes or so, until the bottom turns golden brown. Flip to brown the other side, another 1 to 2 minutes.
  4. Add the garlic. Stir and cook for 30 seconds to release fragrance.
  5. Pour in the Shaoxing wine. Use your spatula to scrape off any browned bits stuck to the bottom of the pot.
  6. Add the mushroom broth, soy sauce, green onion, ginger, and black pepper. Bring to a broil and let the broth simmer for 5 minutes.
  7. Option 1 - If using ramen noodles, bring a medium pot of water to a boil. Cook the noodles according to package directions. Once done, drain the noodles and transfer to individual servings bowls. (*Footnote 2)
  8. Option 2 - If using instant noodles, add the noodles to the pot of broth and cook until just turning tender, 2 to 3 minutes.
  9. Transfer the cooked broth to each serving bowl with the noodles. Top with the mushrooms and boiled eggs. Add the butter onto the mushrooms. Serve immediately with chili oil, hot sauce, and / or Japanese seven spice, if desired.
  10. To eat, add the butter into the ramen broth and enjoy!

Notes

  • Not all mushrooms require browning, but you certainly can brown all of them. The types that benefit the most from browning include: oyster mushrooms, white and brown crimini mushrooms, maitake mushrooms, king oyster mushrooms, and shiitake mushrooms. Some other types, such as shimeji, enoki (golden needle mushrooms), chestnut mushrooms and lion’s mane usually do not require browning.
  • Regular ramen noodles will release starch during cooking and make the broth cloudy. However, if you want to speed up the cooking, it’s totally fine to throw the ramen directly into the broth to cook instead of cooking it in a separate pot.

Nutrition Information

Serving 1serving Calories 521kcal (26%) Carbohydrates 53.2g (18%) Protein 19.6g (39%) Fat 27.5g (42%) Saturated Fat 8g (40%) Cholesterol 225mg (75%) Sodium 862mg (36%) Potassium 594mg (17%) Fiber 4g (16%) Sugar 5.5g (11%) Calcium 70mg (7%) Iron 8mg (44%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 521

% Daily Value*

Serving 1serving
Calories 521kcal 26%
Carbohydrates 53.2g 18%
Protein 19.6g 39%
Fat 27.5g 42%
Saturated Fat 8g 40%
Cholesterol 225mg 75%
Sodium 862mg 36%
Potassium 594mg 13%
Fiber 4g 16%
Sugar 5.5g 11%
Calcium 70mg 7%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.