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Mushroom Ramen Bowl Recipe

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This hearty Mushroom Ramen Bowl features a savory miso broth infused with rehydrated shiitake mushrooms, fresh shiitakes, and aromatic shallots, garlic, and ginger. Topped with soft-boiled eggs, fresh bok choy, crisp carrots, and garnished with green onion and sesame seeds, this ramen is a flavorful and comforting vegan-friendly meal option with optional eggs for added protein.

Ingredients

Dried Mushrooms and Broth

  • 1/2 cup (about 1/2 ounce) dried shiitake mushrooms
  • 1 cup boiling water
  • 3 cups vegetable broth
  • 2 tablespoons miso paste
  • 2 tablespoons soy sauce

Fresh Vegetables and Aromatics

  • 8 ounces fresh shiitake mushrooms
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon grated ginger
  • 4 baby bok choy, halved
  • 2 large carrots, cut into thin matchsticks
  • 1 green onion, thinly sliced (for garnishing)
  • 1 teaspoon white or black sesame seeds (for garnishing)

Noodles and Others

  • 1 (4-ounce) package ramen noodles
  • 1 tablespoon sesame oil
  • 2 large eggs (optional topping)

Instructions

  1. Prepare Ingredients: Clean fresh shiitake mushrooms by slicing off and discarding any woody stems. Halve the baby bok choy. Thinly slice shallot, garlic cloves, and green onion. Cut carrots into thin matchsticks. Grate fresh ginger.
  2. Rehydrate Dried Mushrooms: Place dried shiitake mushrooms in a small bowl and cover with 1 cup boiling water. Let soak for 15 minutes to soften.
  3. Soft Boil Eggs (optional): While mushrooms soak, soft boil 2 eggs by cooking them in boiling water for about 6–7 minutes. Peel and slice in half; set aside for garnish.
  4. Sauté Aromatics and Mushrooms: Heat 1 tablespoon sesame oil in a saucepan over medium heat. Add sliced shallot and fresh shiitake mushrooms and sauté for 3 to 4 minutes until mushrooms soften. Stir in garlic and grated ginger and sauté for 1 minute until fragrant.
  5. Add Broth and Flavorings: Pour in 3 cups vegetable broth, 2 tablespoons miso paste, and 2 tablespoons soy sauce. Bring to a gentle boil, stirring continuously until the miso paste fully dissolves.
  6. Add Rehydrated Mushrooms: Add the soaked shiitake mushrooms along with the soaking liquid into the pot, carefully avoiding any sediment settled at the bottom of the bowl.
  7. Cook Noodles and Bok Choy: Add halved baby bok choy and ramen noodles. Cook for 3 to 4 minutes until noodles are tender and bok choy is bright green and slightly tender.
  8. Serve and Garnish: Ladle the ramen soup into two bowls. Garnish with carrot matchsticks, sliced green onion, sesame seeds, and a halved soft-boiled egg if using. Serve immediately for best flavor and texture.

Notes

  • For a vegan version, omit the soft-boiled eggs or substitute with tofu.
  • Be careful when adding the mushroom soaking liquid to avoid sediment, which can affect broth clarity.
  • Use low-sodium soy sauce to control salt content.
  • Miso paste can clump if not stirred properly; make sure to dissolve fully for smooth broth.
  • If fresh shiitake mushrooms are unavailable, substitute with cremini or baby bella mushrooms.

Find it online: https://marthatasty.com/mushroom-ramen-bowl-recipe/