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!
Ingredients
- 1 pack instant ramen I like Shin Ramen
- 500-525 ml (2 1/4 cup) broth or water if using water, add a splash of soup soy sauce or pinch of mushroom/dashi powder
- 8 oz assorted mushrooms I used enoki, shiitake, oyster mushrooms
- 1 chopped scallions white and green parts separated
- 1 egg
- 1 tbsp neutral oil
- 1 sliced chili pepper for garnish
Instructions
- Start by prepping the mushrooms. Slice the shiitake mushrooms to 1/2 inch piece. Rip the enoki and oyster mushrooms into smaller pieces.
- Heat a pot over medium heat. Add shiitake and oyster mushrooms, and cook until charred and browned on both sides.
- 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.
- 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).
- Add enoki mushrooms, egg, green part of the scallions and sliced pepper. Cook the noodles to your desired doneness - I recommend cooking it about 30 sceonds to 1 minute less than the recommended cooking instructions for al dente.
- Serve and enjoy!