This warm bowl of Mushroom Ramen Noodle Soup is very easy to make and very delicious. Perfect for those fall and winter evenings.
Course Main Course
Cuisine Japanese
Keyword mushroom noodles soup, ramen noodles
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Servings 2
Ingredients
400gramsFresh Ramen Noodles
220gramsMushrooms (shitake, chestnut or baby bellas), sliced
2Green Onions, thinly sliced
3 Chilli Peppers, thinly sliced
1tbsp Sesame Oil
1/3cupSoy Sauce
1smallGinger, sliced
2clovesGarlic, sliced
1/4cupRice Wine
1literVegetable Broth
Instructions
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.
Notes
To ensure your bowl of ramen will be hot before eating, prep the mushrooms and have all other ingredients sliced before the broth is prepared.Also, you can skip the chill peppers, if you do not enjoy spicy food. Adding a soft boiled egg is optional.