Easy Mushroom Ramen

5 from 1 vote
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This easy mushroom ramen recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.

A fast and easy mushroom ramen that has a rich tasting broth and scrumptious toppings. It is a perfect one-pot meal that is hearty, satisfying, and nutritious! {Vegetarian}

Mushroom ramen with soft boiled eggs

It had been a mild winter in New York, until the year turned. Now the temperature has dropped below 30°F (-1°C) and it has been quite gloomy and rainy. I’ve been craving hot soup almost every day!

Lately I’ve been finding these gorgeous mushrooms at our weekend farmer’s market. So I created this super simple mushroom ramen recipe that you can put together in no time. 

To make the ramen broth flavorful, I seared the mushrooms first and then used extra mushroom stock for the base. Aromatics and a touch of soy sauce go a long way. At the end, I add a dollop of butter on top, which melts into the hot soup when you serve it. Paired with the runny egg, the ramen bowl has such lovely flavor and texture that you’ll be hooked!

Bowl of noodle soup with mushrooms and eggs

Ingredients

What mushrooms to use

Now that mushroom season is here, you might see more mushroom varieties at the grocery store or farmer’s market. I highly recommend using less-common varieties for this dish, as they often taste richer than regular white mushrooms and have a better texture.

My top choice would be oyster mushrooms, which have a meaty texture and taste amazingly crispy once they’re seared. 

Almost all mushrooms will work in this recipe, including regular button mushrooms (white and brown), maitake, shimeji, lion’s mane, enoki (golden needle) and king oyster mushrooms. However, if you do decide to use shiitake mushrooms, I would use a small amount of it along with other types, since shiitake has a very strong taste that can easily overwhelm the taste buds.

Choose a quality egg

To tell you the truth, more often than not, I’m most excited about the egg when I eat a bowl of ramen! I love how the runny yolk clings to the noodles to create a creamy effect. As a matter of fact, I think every bowl of ramen noodles deserves soft boiled eggs. Sometimes I even add two eggs into my mushroom ramen bowl!

I love using Pete and Gerry’s Organic Eggs because of their quality, and it’s quite easy to find them in many grocery stores across the country. There are no GMOs, antibiotics, chemicals, or pesticides involved in their organic egg farming. The hens are free-range and enjoy roaming in pastures. You’ll see the difference in the richer yolks, with their beautiful orange hue. And you can truly taste the deliciousness in these eggs, even when they’re surrounded by the intensely flavorful mushroom broth in this recipe.

Ingredients for making mushroom ramen
Chestnut mushrooms and oyster mushrooms

Mise en place 

You only need a few pantry staples to make a great bowl of mushroom ramen. If you have fresh or frozen ramen noodles on hand, that’s perfect! If not, feel free to use instant noodles (don’t forget to discard the flavor packs that come with them).

Cooking process

Cooking mushroom ramen is so easy and only requires a few steps:

  1. Brown the mushrooms in some oil
  2. Add the aromatics and sauté until fragrant
  3. Add the mushroom broth and the rest of the ingredients
  4. Simmer until the mushrooms are done
Cooking mushroom ramen step-by-step
Easy mushroom ramen with eggs

How to cook the ramen

If you’re using fresh or frozen ramen noodles, it’s best to cook them in a separate pot of water if you want to get a clear ramen broth. However, if you want a super quick meal, you totally can add the ramen directly into the mushroom broth and cook them together. The ramen broth will come out a bit cloudy, but it will not affect the flavor.

If using instant ramen, you can cook it directly in the mushroom broth.

What mushrooms you should pan fry

I like to pan fry mushrooms to develop the flavor, add texture and make the broth extra rich. However, not all mushrooms are created equal and you don’t need to sear all of them.

Mushrooms such as button mushrooms, oyster mushrooms, shiitake mushrooms, maitake, and king oyster mushrooms benefit a lot from searing because they crisp up well and will taste better. 

For enoki and shimeji mushrooms, it’s OK to sear them or just boil them without searing.

For delicate mushrooms such as lion’s mane, or stew-type mushrooms such as chestnut mushrooms, I prefer to boil them directly without searing.

Again, I highly recommend using a mix of mushrooms so you can at least pan fry some of them for a better texture.

Vegetarian mushroom noodle soup

Marinated eggs

I used regular soft-boiled eggs in this recipe. But if you’re feeling fancy, do try out my soy sauce marinated eggs. It takes no time to put them together, but you do need to wait patiently for a few hours to use them. If you’re organized enough, you can make them ahead of time and use them in your ramen bowl for a restaurant-level experience.

Afterthought

If you love mushrooms as much as I do, definitely try this one! The recipe only makes 2 servings, but you can easily double it to make more. If you decide to make soy sauce eggs or even just soft-boiled eggs, make sure to make a few more because you’ll probably want to top more than one on your bowl 🙂

Mushroom ramen close up
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A fast and easy mushroom ramen that has a rich tasting broth and scrumptious toppings. It is a perfect one-pot meal that is hearty, satisfying, and nutritious! {Vegetarian}

Easy Mushroom Ramen

5 from 1 vote
A fast and easy mushroom ramen that has a rich tasting broth and scrumptious toppings. It is a perfect one-pot meal that is hearty, satisfying, and nutritious! {Vegetarian}
Author: Maggie Zhu
Course: Main
Cuisine: Asian Fusion
Keyword: home style
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings

Ingredients

  • 2 Pete and Gerry’s Organic Eggs
  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 cloves garlic , chopped
  • 1/2 lb (225 g) assorted mushrooms , sliced or torn into bite-size pieces and separate the ones that do not require browning (*Footnote 1)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 4 cups mushroom broth
  • 1/2 tablespoon soy sauce
  • 2 green onions , sliced
  • 1 tablespoon ginger , grated
  • 1/8 teaspoon ground black pepper (or to taste)
  • 2 packs (10-oz / 300 g) ramen noodles (or 2 packs instant ramen noodles, flavor packets discarded)
  • 1 tablespoons butter , divided into 2 pieces
  • Homemade chili oil (or your favorite hot sauce, and / or Japanese seven spice for garnish) (Optional)

Instructions

  • Add water to a small pot, enough to cover all the eggs but don’t put the eggs in yet. Bring to a boil over medium-high heat. Slowly lower the eggs into the water using a ladle or slotted spoon. Turn to medium or medium-low heat. Let the eggs boil for 6 minutes for runny yolks, 8 minutes for semi-soft, and 11 minutes for hard-boiled.
  • Prepare an ice-bath or a large bowl of cold water while boiling the eggs. Once the eggs are done cooking, immediately rinse the eggs with tap water for a minute to cool, then transfer to the ice bath. Allow the eggs to cool for another few minutes before peeling.
  • In a medium-sized dutch oven or pot, heat the oil over medium-high heat until hot. Add the mushrooms. Stir a few times to coat with oil, then cook without stirring for 2 minutes or so, until the bottom turns golden brown. Flip to brown the other side, another 1 to 2 minutes.
  • Add the garlic. Stir and cook for 30 seconds to release fragrance.
  • Pour in the Shaoxing wine. Use your spatula to scrape off any browned bits stuck to the bottom of the pot.
  • Add the mushroom broth, soy sauce, green onion, ginger, and black pepper. Bring to a broil and let the broth simmer for 5 minutes.
  • Option 1 – If using ramen noodles, bring a medium pot of water to a boil. Cook the noodles according to package directions. Once done, drain the noodles and transfer to individual servings bowls. (*Footnote 2)
  • Option 2 – If using instant noodles, add the noodles to the pot of broth and cook until just turning tender, 2 to 3 minutes.
  • Transfer the cooked broth to each serving bowl with the noodles. Top with the mushrooms and boiled eggs. Add the butter onto the mushrooms. Serve immediately with chili oil, hot sauce, and / or Japanese seven spice, if desired.
  • To eat, add the butter into the ramen broth and enjoy!

Notes

  1. Not all mushrooms require browning, but you certainly can brown all of them. The types that benefit the most from browning include: oyster mushrooms, white and brown crimini mushrooms, maitake mushrooms, king oyster mushrooms, and shiitake mushrooms. Some other types, such as shimeji, enoki (golden needle mushrooms), chestnut mushrooms and lion’s mane usually do not require browning.
  2. Regular ramen noodles will release starch during cooking and make the broth cloudy. However, if you want to speed up the cooking, it’s totally fine to throw the ramen directly into the broth to cook instead of cooking it in a separate pot.

Nutrition

Serving: 1serving, Calories: 521kcal, Carbohydrates: 53.2g, Protein: 19.6g, Fat: 27.5g, Saturated Fat: 8g, Cholesterol: 225mg, Sodium: 862mg, Potassium: 594mg, Fiber: 4g, Sugar: 5.5g, Calcium: 70mg, Iron: 8mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

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Reader Questions and Reviews

  1. Casey says:

    Where do you get “mushroom broth”? My grocery store doesn’t have it.

  2. Laura says:

    5 stars
    So easy to make and super tasty!!!

  3. Andi Houston says:

    5 stars
    Made this with buckwheat soba tonight and really loved the combination. Great recipe.

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