Asian Mushroom Ramen Bowls
A comforting, savory Asian Mushroom Ramen Bowl with tender noodles, sautéed mushrooms, and a rich, flavorful broth.
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
Instructions
- Prepare the Broth: In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
- 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.
- 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.
- Cook the Noodles: In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
- Assemble the Bowls: Divide the noodles between two bowls. Pour the hot broth and mushroom mixture over the noodles.
- Add Toppings: Top with a boiled egg, a sprinkle of sesame seeds, and a drizzle of chili oil for extra flavor.
- 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.
