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Savory Mushroom Ramen Noodles
Shadush Sachiska

Savory Mushroom Ramen Noodles

Deep umami mushroom broth, fresh ramen noodles, golden enoki, shiitake, miso butter, jammy egg, and togarashi – pure comfort.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 6 hours 30 minutes
Total Time 7 hours 10 minutes
Course: Uncategorized
Cuisine: Japanese
Calories: 575
Ingredients Method Notes

Ingredients
  

Broth Base
  • 30 g dried shiitake mushrooms
  • 1 piece kombu 10×10 cm
  • 1.5 L water
  • 200 g king oyster mushrooms scored & sliced into “scallops”
  • 200 g mixed fresh mushrooms cremini, shimeji, enoki
  • 4 tbsp neutral oil
  • 5 cm ginger sliced
  • 6 garlic cloves smashed
  • 4 scallion whites
  • 4 tbsp soy sauce or tamari
  • 2 tbsp mirin
  • 1 tbsp white miso butter 2 tbsp white miso + 2 tbsp butter, mashed
To Serve
  • 600 g fresh ramen noodles or 4 packs instant
  • 4 room-temperature eggs
  • 100 g enoki mushrooms trimmed
  • 2 sheets nori quartered
  • 4 tsp toasted sesame oil
  • Togarashi chili oil, sesame seeds, scallion greens, extra miso butter

Method
 

  1. 20 minutes before cooking: place dried shiitake + kombu in 1.5 L hot tap water. Set aside.
  2. Score king oyster rounds crosshatch on both sides. Heat 2 tbsp oil in large pan over high. Sear 5 minutes per side until deep golden “scallops.” Remove.
  3. In same pan, add remaining 2 tbsp oil + ginger, garlic, scallion whites. Cook 2 minutes until fragrant. Add all fresh mushrooms except enoki. Cook 5 minutes until golden.
  4. Pour in shiitake soaking liquid (leave last gritty bit) + kombu. Simmer 10 minutes. Remove kombu.
  5. Add soy sauce, mirin. Simmer 5 minutes. Off heat, stir in miso butter until melted. Taste — should be intensely savory.
  6. Meanwhile, soft-boil eggs: bring small pot water to boil, gently add room-temp eggs, cook exactly 6 minutes 30 seconds, then ice bath 3 minutes, peel carefully.
  7. Bring large pot water to boil for noodles. Warm 4 huge bowls in 100 °C oven.
  8. 3 minutes before serving: cook fresh ramen noodles 2–3 minutes (or instant 3 minutes). Drain very well.
  9. Divide noodles among warm bowls. Ladle piping-hot broth over. Arrange king oyster “scallops,” enoki clusters, halved jammy egg, nori quarter.
  10. Finish each bowl with scallion greens, sesame seeds, togarashi, drizzle sesame & chili oil, extra miso butter dollop. Serve immediately with chopsticks, spoon, and pure joy.

Notes

  • Can be 100 % vegan
  • Broth can be made 72 hours ahead — flavor explodes
  • Use only fresh ramen noodles for authentic texture