Mushroom Ramen Bowl Recipe

Name: Mushroom Ramen Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups water, divided; 5 ounces center-cut bacon (about 8 slices); 1 ounce dried shiitake mushrooms; 2 tablespoons lower-sodium soy sauce; 4 large eggs; 2 heads baby bok choy, thinly vertically sliced (about 2 cups); 8 ounces fresh Chinese egg noodles; 1 bunch enoki mushrooms, trimmed (about 5 ounces); 1 (8-ounce) can sliced bamboo shoots, drained; 4 nori sheets, halved; 1/4 cup thinly sliced green onions

Servings: persons

7 cups water, divided
5 ounces center-cut bacon (about 8 slices)
1 ounce dried shiitake mushrooms
2 tablespoons lower-sodium soy sauce
4 large eggs
2 heads baby bok choy, thinly vertically sliced (about 2 cups)
8 ounces fresh Chinese egg noodles
1 bunch enoki mushrooms, trimmed (about 5 ounces)
1 (8-ounce) can sliced bamboo shoots, drained
4 nori sheets, halved
1/4 cup thinly sliced green onions

1
Combine 5 cups water, bacon, and shiitake mushrooms in a saucepan; cover. Bring to a boil; remove from heat. Let stand, covered, 15 minutes. Strain through a fine-mesh sieve over a bowl; discard solids. Return broth to saucepan; stir in soy sauce. Keep warm.
2
Bring remaining 2 cups water to a simmer in a Dutch oven. Place eggs in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam eggs, covered, 6 minutes. Add bok choy to steamer; steam 2 minutes. Set bok choy aside; place eggs in a bowl of ice water. Let eggs stand 1 minute or until slightly cool. Peel and halve eggs.
3
Divide noodles evenly among 4 deep bowls. Top evenly with bok choy, enoki mushrooms, and bamboo shoots. Ladle 1 cup warm broth into each bowl. Arrange nori around edges of bowls. Place 2 egg halves in center of each bowl; top evenly with green onions. Serve immediately.

562

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 11 ingredients. The key ingredients include: 7 cups water, divided, 5 ounces center-cut bacon (about 8 slices), 1 ounce dried shiitake mushrooms, 2 tablespoons lower-sodium soy sauce, and more.

Yes, Mushroom Ramen Bowl 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 Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions