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–+ servings

Mushroom Ramen

In this mushroom ramen, dried shiitake mushrooms season instant ramen broth while they hydrate, and you can toss that seasoning packet. Add a few more ingredients to give body to the broth, and then top with whatever you like best—kimchi, chopped green onions, chili crisp, soft or hard boiled eggs—for even more flavor.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Entree, Soup
Cuisine: Asian
Calories: 382
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 8 cups water
  • 2 cups dried Shiitake mushrooms
  • 1 tablespoon white miso paste
  • 2 teaspoon soy sauce
  • 2 teaspoon rice wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger paste
  • 2 3.5 oz packages instant ramen noodles, season packets discarded

Method
 

  1. Bring water, mushrooms, miso paste, soy sauce, vinegar, garlic, and ginger to a boil in a large soup pot. Reduce heat to low and simmer for 25 minutes.
  2. Add ramen noodles and dunk in the broth until they no longer float to the top. Cook 5 minutes.
  3. Ladle into serving bowls and top with your favorite ramen toppings.

Nutrition

Calories: 382kcalCarbohydrates: 92gProtein: 13gFat: 3gSaturated Fat: 1gSodium: 482mgFiber: 14gSugar: 3g

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