Mushroom Ramen Bowl

This Mushroom Ramen Bowl is a cozy, umami-packed dish with tender noodles, savory mushrooms, and a rich, garlicky broth. Perfect for quick dinners, it’s vegetarian, customizable, and ready in under 30 minutes.

Why You’ll Love This Recipe

This Mushroom Ramen Bowl is a warm, soul-soothing meal that brings restaurant-quality flavors to your kitchen with ease. Earthy mushrooms shine in a fragrant, savory broth infused with soy, ginger, and garlic, paired with slurpable noodles for ultimate comfort. Ready in under 30 minutes, it’s perfect for busy weeknights or cozy evenings, offering a vegetarian dish that’s both nourishing and deeply satisfying. You can customize it with extra veggies, protein, or spice, making it versatile for any palate. Budget-friendly and adaptable for vegan or gluten-free diets, this ramen bowl is a wholesome, flavorful escape that’s sure to become a go-to favorite for quick, delicious meals.

Recipe Tips and Tricks

• Sauté Mushrooms Well: Cook until golden to enhance umami and avoid sogginess.
• Use Fresh Noodles: If possible, for better texture; dried work fine too.
• Layer Flavors: Add soy and miso gradually, tasting to balance savoriness.
• Keep Broth Hot: Serve immediately to maintain warmth and noodle texture.
• Slice Veggies Thinly: Ensures quick cooking and even bites.
• Toast Sesame Seeds: Boosts flavor for garnish; do it in a dry pan.
• Don’t Overcook Noodles: Slightly undercook to avoid mushiness in broth.
• Prep Toppings Ahead: Streamlines assembly for a quick, fresh finish.

Yield: 4 Servings

Mushroom Ramen Bowl

Print

Savory ramen with umami mushrooms and spinach in a rich, garlicky broth.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 2 minutes

Total Time 27 minutes

Ingredients

• 1 tbsp fresh grated ginger
• 1 tbsp toasted sesame oil
• 1 tbsp white miso paste
• 1 tsp toasted sesame seeds (optional)
• 2 cloves garlic, minced
• 2 cups baby spinach
• 2 tbsp chopped green onions
• 2 tbsp low-sodium soy sauce
• 4 cups low-sodium vegetable broth
• 8 oz ramen noodles
• 8 oz shiitake or cremini mushrooms, sliced
• Salt to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking and flavor.
2. Cook Noodles: Boil ramen noodles per package instructions; drain and set aside, slightly undercooked.
3. Sauté Mushrooms: Heat sesame oil in a large pot; cook mushrooms 5-7 minutes until golden.
4. Add Aromatics: Stir in garlic and ginger; cook 1 minute until fragrant and aromatic.
5. Build Broth: Pour in vegetable broth; stir in soy sauce and miso paste until dissolved.
6. Taste Broth: Adjust with more soy or salt for perfect savory balance—make it yours.
7. Add Spinach: Stir in spinach; cook 1-2 minutes until just wilted but still vibrant.
8. Combine Noodles: Divide noodles into 4 bowls; ladle hot broth and veggies over them.
9. Garnish: Sprinkle with green onions and sesame seeds for crunch and freshness.
10. Serve: Enjoy immediately while piping hot, paired with chopsticks and a spoon for slurping!

Notes

• Use a large pot to prevent broth overflow and ensure even cooking.
• Cook noodles separately to maintain texture; don’t let them sit in broth.
• Leftovers are great as a noodle soup base with fresh toppings.
• Customize with chili oil or seaweed for extra flair.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 126Total Fat 6gSaturated Fat 1gUnsaturated Fat 4gSodium 8917mgCarbohydrates 16gFiber 4gSugar 3gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ramen Noodles (8 oz): Fresh or dried; avoid instant seasoning packets.
• Mushrooms (8 oz): Shiitake or cremini for rich flavor; sliced thinly.
• Vegetable Broth (4 cups): Low-sodium for control; homemade for depth.
• Soy Sauce (2 tbsp): Low-sodium; tamari for gluten-free option.
• Miso Paste (1 tbsp): White or yellow for mild umami; red for bolder.
• Ginger (1 tbsp, grated): Fresh for zesty warmth; ground as substitute.
• Garlic (2 cloves, minced): Fresh for aromatic punch; powder as backup.
• Spinach (2 cups): Baby spinach for tenderness; bok choy as alternative.
• Green Onions (2 tbsp, chopped): Fresh garnish; chives work too.
• Sesame Oil (1 tbsp): Toasted for nutty depth; vegetable oil if needed.

Variations and Substitutions

• Protein Boost: Add tofu, soft-boiled egg, or shredded chicken.
• Vegan: Naturally vegan; ensure miso is fish-free.
• Gluten-Free: Use gluten-free noodles and tamari instead of soy sauce.
• Veggie Swap: Try bok choy, carrots, or bean sprouts for variety.
• Spicy Kick: Add sriracha, chili oil, or ½ tsp red pepper flakes.
• Mushroom Mix: Use oyster, enoki, or portobello for different textures.
• Low-Carb: Swap noodles for zucchini noodles or shirataki.
• Creamy Twist: Stir in ¼ cup coconut milk for richness.

Storage Options

• Refrigerator: Store broth and noodles separately up to 3 days.
• Freezer: Freeze broth only up to 2 months; thaw overnight.
• Reheating: Heat broth on stove; add fresh noodles and toppings.

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Until you can read, Mushroom Pot Pie