Mushroom Ramen Recipe

Name: Mushroom Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Ramen Chicken Stock (page 10); 1 1/2 cups Shio Base (page 11); 2 tablespoons sesame oil; 1 cup peeled and thinly sliced gobo (burdock root; can substitute with salsify); 1 cup drained canned straw mushrooms; 10 shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces; 2 cups trimmed shimeji mushrooms; 1 cup stemmed enoki mushrooms; 1 tablespoon minced garlic; 1 1/3 cups small tofu cubes (about 7 ounces, cut into 1/2 inch squares); 1/2 cup chopped scallions, both white and green parts; 20 sprigs shungiku, cut into thirds; 1/4 cup cornstarch; 1/4 cup cold water; 4 (7-ounce) pieces frozen ramen noodles; 4 teaspoons garlic chips (page 106)

Servings: persons

8 cups Ramen Chicken Stock (page 10)
1 1/2 cups Shio Base (page 11)
2 tablespoons sesame oil
1 cup peeled and thinly sliced gobo (burdock root; can substitute with salsify)
1 cup drained canned straw mushrooms
10 shiitake mushrooms, stemmed and sliced into 1/4-inch-thick pieces
2 cups trimmed shimeji mushrooms
1 cup stemmed enoki mushrooms
1 tablespoon minced garlic
1 1/3 cups small tofu cubes (about 7 ounces, cut into 1/2 inch squares)
1/2 cup chopped scallions, both white and green parts
20 sprigs shungiku, cut into thirds
1/4 cup cornstarch
1/4 cup cold water
4 (7-ounce) pieces frozen ramen noodles
4 teaspoons garlic chips (page 106)

1
To make the broth, combine the chicken stock and Shio Base in a pot placed over high heat.
2
Bring to a boil, then reduce the heat to low and cover to keep warm.
3
To make the ramen, in a very large saute pan or wide-bottomed pot, heat the sesame oil over medium heat.
4
Add the gobo and cook until caramelized on all sides, about 3 minutes.
5
Add all the mushrooms and the garlic and increase the heat to high.
6
Cook for another 3 minutes, stirring often, then add the shio broth and tofu.
7
Once the liquid comes to a boil, add the scallions and shungiku.
8
Cook for 1 minute.
9
In a small bowl, whisk together the cornstarch and cold water and add to the boiling broth.
10
Cook for 1 minute longer, then decrease the heat to low.
11
Place a large pot of water over high heat and bring to a boil.
12
Add the ramen noodles and cook, following package instructions.
13
Drain well and divide among 4 bowls.
14
Top each with the one-fourth of the broth and vegetables, and garnish with 1 teaspoon of the garlic chips.

1381

kcal

Calories

Fat

Carbs

177

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 16 ingredients. The key ingredients include: 8 cups Ramen Chicken Stock (page 10), 1 1/2 cups Shio Base (page 11), 2 tablespoons sesame oil, 1 cup peeled and thinly sliced gobo (burdock root; can substitute with salsify), 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