15-Minute Mushroom Instant Ramen Recipe

This 15-minute mushroom instant ramen recipe is perfect if you’re a fan of quick and easy meals that are also delicious and satisfying! It is savory, umami-packed, and a tasty way to elevate your instant ramen game. Whether you’re working from home, a busy mom, or just love the comfort of a warm bowl of ramen, I’m pretty sure this recipe will become a favorite in your meal rotation, as it is in mine!

Why you’ll love this recipe

This isn’t your typical instant ramen noodle recipe. What sets it apart are the hearty mushrooms which are beautifully browned to amplify the earthy mushroom flavors and aroma. I also added a few seasoning ingredients like scallions, homemade broth, and chili peppers to layers of flavor. Best of all, this recipe comes together in no time. With just a couple of additional ingredients and a few minutes of prep time, you’ll be able to enjoy a hot steaming bowl of mushroom ramen in the comfort of your home, in just 15 minutes!

One of the main reasons why I love instant ramen is that it is easily customizable. It’s also a great way to use up any leftover produce lingering in your fridge. To be honest, this recipe was inspired by the mushrooms sitting in the back of my fridge and I thought, what better way to use them up than in instant ramen? From corn and edamame to tofu and zucchini, the possibilities are truly endless!

In my opinion, you can never go wrong with pairing soupy dishes with something crispy! I like to pair a hot bowl of this mushroom ramen noodle soup with my super crunchy baked vegan katsu with eggplant. Sometimes I’ll also have a bowl of fresh greens drizzled with my carrot ginger miso salad dressing on the side to get more veggies in me. 

Mushroom Instant Ramen Ingredients and Substitutions

Instant ramen: I am a Shin Ramen girlie, so that’s what I used. It has a great flavor and I also like the chew of the noodles. But feel free to use any type of instant ramen you prefer.

Broth or water: I used the leftover broth from my mille feuille nabe recipe but vegetable broth, chicken broth, or beef broth would also work too. I recommend getting the low-sodium variant so that you have more control over the saltiness. As an alternative, you can also simply use water with a splash of soy sauce or a pinch of mushroom bouillon or dashi powder.

Assorted mushrooms: I used a combination of enoki, oyster, and shiitake mushrooms. I like the nutty flavor of enoki, the meaty texture and slightly sweet taste of oyster mushrooms, and the strong umami flavor of shiitake so I used all three. Plus, they make a beautiful presentation! You can substitute these with lion’s mane, maitake, or your preferred type of mushroom. Whatever kind of mushrooms you decide to use, just make sure to brown them first to deepen the mushroom flavor (except for enoki mushrooms).

 

Chopped scallions: Add an oniony, pungent, and fresh taste, and also a beautiful pop of color. I substitute this sometimes with garlic chives or cilantro.

Egg: I don’t know about you but for me, every bowl of ramen deserves its egg. I just love how the runny yolk makes the ramen broth creamy. 

Neutral oil: I usually use avocado oil but you can substitute it with any neutral tasting oil such as canola, corn, vegetable, peanut, sunflower seed, or grapeseed. 

Sliced chili pepper: For added heat and pop of color.

How to Prepare Mushroom Instant Ramen

Step 1: Prepare the mushrooms

Start by prepping the mushrooms. Slice the shiitake mushrooms into 1/2 inch pieces. Rip the enoki and oyster mushrooms into smaller pieces.

Step 2: Brown the mushrooms

Heat a pot over medium heat. Add shiitake and oyster mushrooms, and cook until charred and browned on both sides.

Step 3: Add the aromatics

Add neutral oil then toss in the white part of the scallions. Add 1/4 of the instant ramen seasoning packet and quickly stir into the mushrooms and scallions to prevent the seasoning from burning. 

Step 4: Add the broth

After 30 seconds, pour in the broth or water and bring to a boil. Add the remaining instant ramen seasoning packet, noodles, and dried vegetable flakes (if any).

Step 5: Add the other ingredients

Add the enoki mushrooms, egg, green part of the scallions, and sliced pepper. Cook the noodles to your desired doneness – I recommend cooking it about 30 seconds to 1 minute less than the recommended cooking instructions for al dente. 

Step 6: Serve

Serve and enjoy your homemade mushroom instant ramen noodles!

Preparation Tips for Mushroom Instant Ramen

When it comes to making a delicious and quick meal that is also hearty and nourishing, this mushroom ramen definitely checks off. It only takes a few minutes to prepare but it’ll surely satisfy your ramen cravings! Here are some tips to help you make this recipe perfectly every time:

• It’s important to brown the mushrooms so don’t skip it! Trust me – this is what makes all the difference. This step is crucial in putting together a rich, deep, and flavorful mushroom broth that will bring your ramen to the next level.
• Do note that thinner mushrooms will cook faster, and thicker ones will take a bit more time to fully cook. For easier browning, don’t overcrowd the pan. Otherwise, the water from the mushrooms will collect in the pan and will prevent the browning.
• Also, don’t limit the variety of the mushrooms you’ll use. The more varieties, the more texture, colors, and flavor your mushroom ramen will have. So feel free to mix them up!
• Add the oil into the pan with the mushrooms after they’ve browned to prevent the mushrooms from absorbing the oil. 
• For an extra burst of flavor and richness, try adding a knob of butter to your broth before serving. This will give your ramen an extra creaminess that will leave you wanting more.
• Soft-boiled eggs can be prepared at the same time with ramen noodles. I always like to have an egg with my ramen, and sometimes I like to make soft-boiled eggs while the ramen is cooking. By the time the noodles are done, the eggs will have already reached the soft-boiled stage aka the perfect ramen egg! To do this, boil water first then add the egg. After one minute, add the noodles. Eggs take about 5-6 minutes to reach soft boiled stage, while ramen noodles take about 4-5 minutes to cook.
• On the other hand, you can also poach the eggs separately instead of adding them to the ramen broth. To do this, once all the ingredients are in the pot and just when the ramen noodles are two minutes shy of being fully cooked, crack the egg or eggs on the pot. Let it simmer for a couple of minutes, and it’s done.
• If you’re hosting a gathering with your friends over ramen, you can make your very own ramen bar at home! Set up the broth in an instant pot, have the noodles pre-cooked, and your selection of toppings on bowls. Aside from mushrooms, I think it would be great to have some thin slices of beef, chicken, sausages, spam, extra slices of cheese, nori, and kimchi.

Frequently Asked Questions

What kind of mushrooms should I use?

Oyster mushrooms are a favorite for ramen because their meaty texture and slightly sweet flavor complement the broth really well. But you can use other types of mushrooms like shimeji, lion’s mane, enoki, shiitake, and even button mushrooms. Feel free to try out different assortments or combinations of mushrooms!

What kind of ramen should I use?

Shin Ramen is my top choice when it comes to instant ramen. It’s super flavorful, delicious, and in my opinion, tastes the best! But remember, cooking is all about making it your own so feel free to use your favorite type of instant ramen. 

Can I make mushroom instant ramen in advance?

No, I do not recommend cooking mushroom instant ramen noodles in advance because the longer it sits, the more soggy it gets. It is best eaten right away, steaming hot and straight out of the stove.

What else can I put in mushroom instant ramen?

For more color, flavor, and umami,  you can add a dash of oyster sauce, soy sauce, and/or bonito flakes. If you want to turn up the spiciness, you can add gochugaru or extra peppers. You can also add veggies to make this a more balanced meal. Some ideas include bok choy, cabbage, spinach, bean sprouts, and more!

Looking for more easy and delicious ramen recipes?

1. Tomato Instant Ramen — One bite of this hot and spicy tomato egg ramen hits the spot every time!
2. Oyster Ramen — If you’re looking for something indulgent yet easy to make, this is it. I love the rich briny flavor of the oysters in ramen—so delicious!
3. Chili Oil Ramen — Combining instant ramen, gochugaru, sugar, sesame seeds, garlic, scallion, and topping that off with a fried egg, this chili oil ramen is a leveled-up version of a broke college kid’s lunch that everyone seems to love.
4. Hangover Ramen — This flavorful hangover radish ramen is the perfect pick-me-up meal. With the fermented shrimp and green peppers, it has all the right elements you’ll need for a satisfying meal to help you get through the day. 
5. Rabboki — If you like tteokbokki and ramen, you’re going to love rabokki! You get the best of both worlds all in one bite. Once you have a bite of the chewy rice cakes or ‘tteok’ and comforting noodles in the spicy, sweet, and savory sauce, it’ll leave your taste buds craving more!