Mushroom Ramen Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
14 mins
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Total Time
34 mins
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Servings
2 servings
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Calories
360 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion, Vegetarian
Mushroom Ramen Soup
Description
This Mushroom Ramen Soup begins by sautéing baby portobello mushrooms to a golden brown, intensifying their earthy flavor. A mixture of shiitake, baby bella, and oyster mushrooms join along with sliced jalapeño, carrots, garlic, and the white parts of bok choy and green onions. These are cooked in a combination of avocado and sesame oils to build a fragrant base.
Vegetable broth, soy sauce, and sriracha are added to create a savory, slightly spicy stock. The ramen noodles cook in this broth, absorbing the flavors. At the end, tender green parts of the bok choy and scallion are stirred in to maintain a fresh, crisp texture.
The result is a nourishing soup rich in umami, with a balance of textures from tender mushrooms to chewy noodles and crunchy vegetables. The heat level can be adjusted by varying the sriracha and jalapeño quantities, making it adaptable to different spice preferences.
Using non-fried ramen noodles without seasoning packets is suggested for a cleaner taste, with options widely available in various stores. This soup can be made quickly with pre-measured ingredients.
Ingredients
- 4 oz baby portobello mushrooms sliced
- 4 oz mushrooms baby bella, shiitake, and oyster mushrooms, mixed gourmet types
- 2 carrot
- 2 cloves garlic
- 1 jalapeño
- 2-3 green onion scallions, stalks
- 2-3 cups bok choy thinly sliced
- 2 tsp avocado oil (divided)
- 1 tsp sesame oil
- 4 cups vegetable broth low-sodium
- 1 TBSP sriracha plus extra to taste
- 2 TBSP soy sauce or season to taste, low-sodium
- 4 ounces ramen noodles see notes, uncooked
Instructions
- Prep your veggies and measure out all ingredients. This dish comes together fast!
- Peel and julienne or spiralize carrots. Thinly slice jalapeño. Peel and thinly slice garlic. Use a sharp knife to separate both the green onion and the bok choy into white and green portions. Thinly chop each and set aside.
- In a large pan or skillet, bring 1 tsp avocado oil to medium-high heat and saute sliced portobello mushrooms until golden on each side. Sauteeing these first will get them extra golden and add amazing flavor to the ramen soup! Set aside.
- Next bring a large pot to medium-high heat with remaining oil. I use half avocado oil and half sesame oil.
- Add mixed fancy mushrooms, sliced jalapeño, garlic, and the sliced white portions of your bok choy and green onion. (Save the tender green parts for the end) Saute for approx. 4 minutes or until tender, adding the garlic towards the end and cooking an additional 30 seconds or until fragrant.
- Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil.
- Once boiling, add ramen noodles. Cook for approx 3-4 minutes or until ramen noodles are tender. Add the thinly sliced bok choy greens. Stir to separate noodles.
- For tender carrot strips/noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
- Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness. If you'd like a brothier soup bowl, add an extra cup or so of broth and increase soy sauce and/or Sriracha chili sauce to taste.
- Ready to eat? Top ramen and broth with the sliced green onion tops, sauteed baby portobello mushrooms, and any extras your heart desires. You can check out the blog post for even more tasty topping ideas!
Notes
- Adjust spiciness with additional sriracha, jalapeño, or crushed red pepper flakes.
- Use non-fried ramen noodles without seasoning packets for a lighter soup.
- KA-ME Curly Noodles are a recommended option, available at common retailers and online.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin C | 53mg | 59% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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