Mushroom Ramen

This Mushroom Ramen recipe elevates instant ramen with the umami flavors of dried shiitake mushrooms, white miso paste, and soy sauce. Customize your bowl with toppings like kimchi, green onions, or soft-boiled eggs for a delicious and comforting meal.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 bowls

Course: Soup

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Broth Ingredients

2000 ml water
200 g dried shiitake mushrooms
1 tablespoon white miso paste
2 cucchiaino soy sauce
2 cucchiaino rice wine vinegar
1 g clove garlic, minced
0.5 cucchiaino ginger paste

Noodles

2 bustina instant ramen noodles, seasoning packets discarded Use your favorite brand for the best taste.

Equipment

Large Soup Pot

Method

In a large soup pot, bring water, mushrooms, miso paste, soy sauce, vinegar, garlic, and ginger to a boil.
Reduce heat to low and simmer for 25 minutes.
Add the instant ramen noodles to the broth and cook for 5 minutes or until noodles are done.
Serve the mushroom ramen in bowls and top with your favorite toppings such as kimchi, green onions, or soft-boiled eggs. Enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Feel free to experiment with different toppings to suit your taste or dietary preferences.