Savory Mushroom Ramen Recipe – Easy, Vegan, and Flavor-Packed
Umami-Boosted Shiitake Ramen Bowl
A richly flavored mushroom ramen that uses rehydrated shiitake broth and a medley of pantry staples for an unforgettable umami hit.
Ingredients
Method
- In a small saucepan, combine dried shiitake mushrooms and water. Bring to a low simmer for 8–10 minutes, until mushrooms plump and broth turns deep brown. Remove mushrooms and thinly slice; reserve both slices and broth.
- In the same pan, heat sesame oil over medium. Sauté garlic and ginger until fragrant, about 30 seconds. Stir in soy sauce and miso until dissolved, then pour in reserved shiitake broth.
- Bring broth back to a gentle boil. Add instant ramen block and cook 2 minutes, stirring occasionally. Push noodles to one side and add sliced mushrooms to warm through.
- Divide noodles and broth between two bowls. Top with scallions and your choice of kimchi, chili crisp, or eggs.
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Umami-Boosted Shiitake Ramen Bowl
Experience a deeper, more nuanced ramen by drawing flavor from rehydrated shiitake mushrooms. This streamlined recipe tosses the bland seasoning packet in favor of miso, sesame oil, and a touch of soy for a broth that’s rich, savory, and quick to pull together.
Ingredients
- 1 ounce dried shiitake mushrooms
- 2 cups water
- 1 packet instant ramen noodles (discard seasoning packet)
- 1 tablespoon soy sauce
- 1 teaspoon miso paste
- 1 teaspoon toasted sesame oil
- 1 clove garlic, thinly sliced
- 1 teaspoon fresh ginger, minced
- 1 scallion, thinly sliced
- Optional toppings: kimchi, chili crisp, soft-boiled or quail eggs
Instructions
- Place shiitakes and water in a small pot. Simmer gently 8–10 minutes until mushrooms rehydrate and release their color into the liquid. Remove mushrooms, slice thin, and set aside; keep the broth warming.
- In the same pot, heat sesame oil over medium. Add garlic and ginger, stirring until aromatic (about 30 seconds). Stir in soy sauce and miso paste until fully incorporated.
- Pour the reserved shiitake broth back in. Bring to a low boil, then add the ramen block. Cook 2 minutes, stirring to separate strands. Slide the cooked mushroom slices back into the broth to heat.
- Divide noodles and broth between two bowls. Garnish with scallions and your favorite add-ons: kimchi, chili crisp, soft-boiled eggs, or quail eggs.
Cook’s Special Tip
Toast the dried shiitake caps in a dry skillet for 1–2 minutes before hydrating to amplify their nutty, meaty aroma. This extra step deepens the broth’s complexity with almost no added work.
Source link: Mushroom Ramen Recipe
