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Mushroom Ramen Noodles

A creamy and flavorful dish that transports you to a cozy ramen shop, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 packs Ramen noodles Any preferred type
  • 4 cups Vegetable broth Can use mushroom broth for added flavor
  • 8 oz Mushrooms (shiitake, cremini, or button)
  • 3 tbsp Soy sauce Use tamari for gluten-free option
  • 2 cloves Garlic (minced)
  • 1 inch Ginger (grated)
  • 2 stems Green onions (sliced) For garnish
  • 2 cups Spinach or bok choy For added greens
  • 2 tbsp Sesame oil For sautéing
  • to taste Salt and pepper

Method
 

Cooking Ramen Noodles
  1. Cook the ramen noodles according to package instructions and set aside.
Making the Broth
  1. In a large pot, heat sesame oil over medium heat.
  2. Add minced garlic and grated ginger, sautéing until fragrant.
  3. Add sliced mushrooms and cook until they are tender.
  4. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
  5. Season with salt and pepper as needed.
  6. Once the broth is simmering, stir in the spinach or bok choy until wilted.
Serving
  1. Divide the cooked noodles into bowls and ladle the hot mushroom broth over them.
  2. Top with sliced green onions before serving.

Notes

For added texture, consider adding crunchy toppings like toasted sesame seeds or a soft-boiled egg. Store leftovers in the fridge for 3-4 days, keeping noodles and broth separate.