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Mushroom Ramen Noodle Soup

This warm bowl of Mushroom Ramen Noodle Soup is very easy to make and very delicious. Perfect for those fall and winter evenings.
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 2


  • 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.


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. 
Keyword mushroom noodles soup, ramen noodles