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Asian Mushroom Ramen Bowls
Kathie Clane

Asian Mushroom Ramen Bowls

A comforting, savory Asian Mushroom Ramen Bowl with tender noodles, sautéed mushrooms, and a rich, flavorful broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Healthy mushroom recipes
Cuisine: Asian
Calories: 687
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetable broth
  • 2 cups mixed mushrooms shiitake, cremini, enoki
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste optional
  • 2 teaspoons sesame oil
  • 2 garlic cloves minced
  • 1- inch piece of ginger minced
  • 2 servings ramen noodles
  • 1 tablespoon sesame seeds for garnish
  • 2 boiled eggs for topping
  • 1 tablespoon chili oil optional

Method
 

  1. Prepare the Broth: In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
  2. Sauté the Mushrooms: Add the mushrooms and cook until tender, about 5-7 minutes. Stir in the soy sauce and miso paste if using, allowing it to dissolve into the mushrooms.
  3. Make the Soup: Add the vegetable broth to the mushrooms and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.
  4. Cook the Noodles: In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
  5. Assemble the Bowls: Divide the noodles between two bowls. Pour the hot broth and mushroom mixture over the noodles.
  6. Add Toppings: Top with a boiled egg, a sprinkle of sesame seeds, and a drizzle of chili oil for extra flavor.
  7. Serve: Serve immediately and enjoy your delicious and satisfying Mushroom Ramen Bowl.

Notes

For a creamier texture, you can blend a portion of the broth with a splash of coconut milk before adding it to the soup. If you want a more hearty meal, add tofu, grilled chicken, or shrimp as a topping.