Ramen is the perfect comfort food. It's the ideal meal while curling up on the couch on a rainy day or a cold night, like a warm hug in a bowl. It's also super easy to whip up delicious ramen at home, swapping out the instant ramen for a mushroom ramen recipe that's loaded with fresh veggies.
Having those fresh vegetables makes homemade ramen even more flavorful. It's comforting, nourishing, and so quick and easy to prepare, you barely need to put any effort in whatsoever.
Here at VidaCap, we love to celebrate the health-boosting effects of mushrooms. As a result, we created this mushroom ramen soup recipe for days when you need to eat healthily but still want to relax.
Read the sections below for some top tips when preparing mushroom ramen.
How to Make Mushroom Ramen Soup
Making mushroom ramen is very simple. A lot of the key ingredients are store cupboard staples, with just a few fresh ingredients that you will need on hand. Once you've got a handle on the basic instructions, you can also mix up the recipe and use up whatever fresh vegetables you have in the fridge.
Our mushroom ramen soup recipe utilizes a mushroom broth made using fresh mushrooms. You can also add in fresh dried mushrooms for texture and flavor. The soup also contains bok choy, but you can also add bamboo shoots, water chestnuts, or sliced bell peppers.
In a nutshell, all you need to do is toss everything your vegetables and mushrooms into a pot with some oil and sautee and then eventually introduce your liquid ingredients and cook it over medium-high heat and cook for around thirty minutes to warm it all through to continue softening the vegetables. The flavor will marinate while cooking, ensuring a rich-tasting ramen soup that's loaded with vitamins and minerals.
The preparation time is minimal, and the cooking requires very little attention, giving you some time to put your feet up.
What Kind of Mushrooms Should I Use?
One of the essential things to decide before cooking is what type of mushrooms to use. Our mushroom ramen recipe uses a collection of fresh mushrooms (shiitake), but you can use multiple species if you prefer. Whilst we use shiitake mushrooms, it's possible to substitute closed-cup, button, or chestnut mushrooms if they are easier to find.
It's worth noting that each mushroom species has its own benefits. If you are using mushrooms for a particular purpose, you should consider reading up on each species and what it's capable of.
For example, shiitake mushrooms are loaded with fiber and B vitamins. Shiitake has also been used in Chinese medicine to boost health and longevity, as well as improve circulation.
Meanwhile, reishi mushroom is thought to be an excellent immune supporter, as it may improve the activity of white blood cells.
It's recommended to do some brief research before buying mushrooms. This way, you can get the mushrooms that work best for you, making this ramen soup even better for you than the standard nourishing meal.
Once you have selected the perfect mushroom ingredient, read the recipe below.
Mushroom Ramen Soup Recipe
This mushroom ramen recipe takes just 30 minutes to make and features a medley of Asian flavors alongside loads of beneficial nutrients. It's vegetarian, but you can omit the eggs to make it vegan-friendly. Those with a soy allergy can also substitute the soy sauce for coconut aminos or another soy sauce alternative.
|Fry off some of the aromatic vegetables such as onion, mushrooms, and bok choy, then add the rest of the ingredients and allow to marinate. Let it warm through, then serve hot.
|Suitable For Diet
- 8 oz of fresh mushrooms, e.g. shittake, sliced
- 1 red onion (or 1 shallot), diced
- 4 cloves garlic, minced
- 1 head bok choy, chopped
- 4 cups vegetable (or other preferred) broth
- 2 tbsp sesame oil or more as needed (or sub olive oil)
- 2 tbsp soy sauce
- 5oz ramen noodles (or rice noodles for a gluten-free version)
- 2 tbsp miso paste (gochujang paste for more spice)
- Handful chopped green onions, for garnish
- 1 tbsp sesame seeds, for garnish
- 4 eggs (optional)
- Chilli oil or chilli paste/harissa paste (optional)
- In a large, heavy-bottomed saucepan or pot, heat the sesame oil over medium heat. Add the onion/shallot and garlic and cook for 3-4 minutes until fragrant, then add the bok choy. Add in the seasame seeds, soy sauce, and optional chilli paste and stir. Cook all the vegetables for another 5 minutes until the bok choy is wilted.
- Add in the mushrooms and let the vegetables cook for another few minutes. Add more oil as well if needed.
- Pour in the vegetable broth and bring to a boil. Add more water if needed.
- After about 10 minutes, reduce the heat to a simmer. Stir the gochujang/miso paste into the pot. If using miso, do not boil the contents as it can reduce the flavor of the miso. Instead, only place the miso into the pot if the liquid is simmering or below a boil. Add the noodles and cook according to packet instructions.
- Meanwhile, bring a separate, smaller saucepan full of water to the boil and carefully lower in the eggs. Cook for about 6-7 minutes, then quickly transfer to a bowl of cold water. Carefully peel off the shells and cut the eggs in half.
- Ladle the broth into four bowls and add the noodles and vegetables. Thinly slice the green onions and scatter them over the top, along with the sesame seeds. Top each bowl with a boiled egg.
- Serve immediately.
Final Thoughts About Mushroom Ramen Recipe
Mushroom ramen is a fantastic recipe to have under your belt. Once you've nailed the broth, it's easy to add extra vegetables or take some out, or even adjust the flavors to suit your liking.
It's an excellent recipe for getting the benefits of mushrooms into your diet. However, it's unlikely that you'll eat mushroom ramen every day just to reap the health-enhancing properties of mushrooms. That's why we also recommend trying a daily mushroom supplement in the form of a capsule, providing a tasteless, straightforward way to get mushrooms into your routine.
Before you leave us, check out our full range of mushroom capsules right here at VidaCap.
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