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Mushroom Ramen

Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Main Course , Soup
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in assorted mushrooms; simmer until softened, about 3-5 minutes.
  5. 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.
  6. Serve immediately, garnished with soft boiled eggs and green onions.