Mushroom Ramen Recipe

Name: Mushroom Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 squares ramen egg noodles; 1 onion small, diced; 2 inches ginger piece, peeled and diced; 3 cloves garlic minced; 1/2 pound mushrooms I used re hydrated lobster and shiitake; 1 box vegetable organic, /beef/chicken stock; 1/2 teaspoon sesame oil; 3 tablespoons dark soy sauce; 1 tablespoon Sriracha more if you like things spicy; 2 tablespoons rice vinegar; 1/2 teaspoon ground cumin; 2 tablespoons lime juice; 1 handful spinach leaves; 1 handful sprouts; 1/2 cup cilantro leaves

Servings: persons

2 squares ramen egg noodles
1 onion small, diced
2 inches ginger piece, peeled and diced
3 cloves garlic minced
1/2 pound mushrooms I used re hydrated lobster and shiitake
1 box vegetable organic, /beef/chicken stock
1/2 teaspoon sesame oil
3 tablespoons dark soy sauce
1 tablespoon Sriracha more if you like things spicy
2 tablespoons rice vinegar
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 handful spinach leaves
1 handful sprouts
1/2 cup cilantro leaves

1
In a large pot of boiling water, cook the noodles to al dente according to package directions. Set aside.
2
Of the pot. Once the oil is shiny and hot, add the onions and ginger and cook until soft, 5 minutes. Add the garlic and stir until fragrant but not browning. Add the mushrooms and cook until they've released their liquid and are browning. Remove and reserve some of the mushrooms to garnish.
3
Add the stock, sesame oil, soy, hot sauce, vinegar and cumin. Turn heat up and bring the broth to a boil. Lower and let it simmer for 10 minutes.
4
Ladle into bowls and top with reserved mushrooms, spinach leaves (they will cook in the soup), cilantro and sprouts. Serve with extra Sriracha and soy sauce.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 squares ramen egg noodles, 1 onion small, diced, 2 inches ginger piece, peeled and diced, 3 cloves garlic minced, and more.

Yes, Mushroom Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Ramen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions