This bowl of Mushroom Ramen Noodle Soup is one of my go-to on a cold winter evening. Everything is just right about this meal; it’s easy, quick, flavourful and it keeps you warm.
Give me a bowl of Japanese ramen any day and I’ll probably sing for you!
I came up with this recipe quite easily if I am being honest and that makes me feel comfortable to share; knowing that it is almost fail-proof. It’s a bit of a cheat way to make ramen noodles.
This recipe saves some time because you do not have to make your own broth from scratch. I cheated using a store-bought vegetable broth but one can hardly tell.
This recipe is incredible for the mere fact that you can customize it to your own taste. You can swap the mushrooms for meat or poultry and it will still taste great.
Or even your choice of vegetables. For example, beansprouts are great for a crunch!
So why not?
Mushroom Ramen Noodle Soup
- 400 grams Fresh Ramen Noodles
- 220 grams Mushrooms (shitake, chestnut or baby bellas), sliced
- 2 Green Onions, thinly sliced
- 3 Chilli Peppers, thinly sliced
- 1 tbsp Sesame Oil
- 1/3 cup Soy Sauce
- 1 small Ginger, sliced
- 2 cloves Garlic, sliced
- 1/4 cup Rice Wine
- 1 liter Vegetable Broth
- In a medium-sized pot, combine vegetable broth, soy sauce, ginger, garlic, rice wine and bring to a simmer for 10 minutes.
- Roast in an oven or sautee the mushrooms till tender and set aside.
- In another pot, boil the ramen noodles following the instructions on the pack. Drain in a sieve when the desired texture is achieved and set aside.
- To assemble the dish, use a ladle to scoop some of the broth in a bowl. Add half of the cooked ramen noodles in the bowl, place the sauteed mushrooms on one side, the green onions and chili peppers on another side.
- Extra: drizzle a tbsp of sesame oil on your bowl of ramen and enjoy.