5 from 75 votes
Mushroom Ramen
Mushroom Ramen features a savory broth enriched by soaked shiitake mushrooms, chicken stock, white miso paste, and soy sauce, combined with fresh and dried mushrooms. The ramen noodles cook directly in the broth, absorbing the flavors. Soft boiled eggs and sliced green onions finish the dish, contributing richness and freshness to this hearty noodle soup.
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Course:
Main Course, Soup
Cuisine:
Asian
Ingredients
- 1 shiitake mushrooms 1-ounce package, dried
- 1 tablespoon canola oil
- 3 cloves garlic minced
- 2 shallot minced, large
- 1 tablespoon ginger freshly grated
- 6 cups chicken stock
- 1 ½ tablespoons White miso paste
- 2 teaspoons soy sauce
- 3 lices Bacon
- ¾ pound assorted mushrooms sliced, fresh
- 2 instant ramen noodles 3.5-ounce packages, flavor packets discarded
- 1 tablespoon rice wine vinegar
- black pepper to taste, freshly ground
- 4 egg peeled and halved, soft boiled
- 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.
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