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Mushroom Ramen

This easy, delicious mushroom ramen makes you wonder why you haven't ever used mushrooms for ramen before. This is a great, comforting winter meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 201 kcal
Cuisine: Japanese , Vegan

Ingredients

  • 1 lbs cremini mushrooms
  • 1 – 900 ml container vegetable broth
  • 1 tbsp White miso paste
  • 4 tbsp soy sauce
  • 2 tsp Chili garlic sauce
  • 2 packs ramen noodles
  • 2 sprigs green onion
  • 1 medium carrot
  • 4 eggs
Garnish:
  • sesame seeds fresh cilantro

Instructions

    Cup of Yum
  1. Remove the stems from the cremini mushrooms and thinly slice them.
  2. Set a large pot over medium-high heat, add olive oil and add the sliced mushrooms. Cook for 5 minutes until tender. 
  3. Add the vegetable broth, miso paste, soy sauce, and chili sauce. Bring to a simmer over high heat, allowing the flavours to incorporate. Adjust seasoning to taste. Allow broth to keep warm over medium-low heat.
  4. In the meantime, cook the ramen noodles until soft (in a separate small pot of boiling water). Follow the instructions on the packet. Strain, and rinse with hot water. Set aside in a bowl. 
  5. To make your soft-boiled eggs, bring a pot of water to a boil, and add your eggs.  Set a timer and cook for 6-8 minutes. Set the pot in the sink and run cold water into it.  Leave this for 5 minutes and peel the shell off.
  6. To prepare the toppings, cut the green onion into 2 ½ inch long pieces and then thinly slice. Peel the carrot, and cut into similar small strips.
  7. To serve, pour the broth into bowls and add ramen noodles.  Cut the soft-boiled eggs in half, and set into each dish. Arrange the sliced green onion, carrot, sprinkle sesame seeds and a tough of cilantro! Add any sauces or toppings of your choice and ENJOY!!

Notes

  • Add any of your favourite vegetables or spices to the ramen!
  • Add any of your favourite vegetables or spices to the ramen!
  • Cook or fry some sliced tofu to replace or compliment the soft-boiled egg.
  • Cook or fry some sliced tofu to replace or compliment the soft-boiled egg.
  • Store the broth with the ramen in the fridge for 5 – 7 days, keep the toppings in separate containers. Reheat to serve and add extra toppings
  • Store the broth with the ramen in the fridge for 5 – 7 days, keep the toppings in separate containers. Reheat to serve and add extra toppings

Nutrition Information

Serving 4 Calories 201kcal (10%) Carbohydrates 39g (13%) Protein 24.8g (50%) Fat 11.1g (17%) Saturated Fat 3.2g (16%) Polyunsaturated Fat 2.4g Cholesterol 372mg (124%) Sodium 1748.9mg (73%) Fiber 2.8g (11%) Sugar 8.4g (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 201

% Daily Value*

Serving 4
Calories 201kcal 10%
Carbohydrates 39g 13%
Protein 24.8g 50%
Fat 11.1g 17%
Saturated Fat 3.2g 16%
Polyunsaturated Fat 2.4g 14%
Cholesterol 372mg 124%
Sodium 1748.9mg 73%
Fiber 2.8g 11%
Sugar 8.4g 17%

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