Mushroom Ramen

Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!

Guys, we’re headed to New Orleans!

It’s not a special occasion or anything. I just really really really need beignets. Like 17 beignets to be exact. It’s my specialized wedding diet.

But first things first. Because we really need to talk about this mushroom ramen.

Now if you were anything like me in college, those instant ramen cups were life. My dorm room was packed with boxes and boxes of them, particularly Shin Ramyun. It was a staple to say the least.

But now that I’m adulting, I’ve passed the torch to homemade ramen, made with the most well-seasoned, most perfect mushroom broth.

That’s all you really need for good-quality ramen at home. A well seasoned broth, some noodles, and your favorite toppings – in this case, it’s a soft boiled egg, all the extra mushrooms in the world, and green onions.

Mushroom Ramen

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!

Print Recipe

Ingredients:

• 1 (1-ounce) package dried shiitake mushrooms
• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 2 large shallots, minced
• 1 tablespoon freshly grated ginger
• 6 cups chicken stock
• 1 1/2 tablespoons white miso paste
• 2 teaspoons soy sauce
• 3 slices bacon
• 3/4 pound fresh assorted mushrooms, sliced
• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 1 tablespoon rice wine vinegar
• Freshly ground black pepper, to taste
• 4 soft boiled eggs, peeled
• 2 green onions, thinly sliced

Directions:

1. In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes.
3. Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon.
4. Stir in assorted mushrooms; simmer until softened, about 3-5 minutes.
5. Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.
6. Serve immediately, garnished with soft boiled eggs and green onions.

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