Quick & Best Mushroom Ramen Noodles Recipe

I present a quick Mushroom Ramen recipe that marries instant noodles with a savory sauce that caramelises the mushrooms, all ready in 30 minutes.

I never thought something this quick could taste so bold, until I piled slippery instant ramen noodles under a heap of caramelized mixed mushrooms. It tricks you, because it looks like simple takeout but every mouthful has that umami pull that makes you go back for more.

I mess up dinners all the time, but this one feels like a clever cheat, not a cop-out. It’s become my little triumph in the Mushroom Ramen world and honestly the best kind of Ramen Dinner when time is short.

Try it, you might actually prefer it to your usual go-to.

Ingredients

• Mushrooms: Earthy low calorie, good source of fiber and B vitamins, adds meaty umami punch
• Ramen noodles: Carb-heavy comfort, quick energy not much protein, salty if you use seasoning
• Broth: Adds savory depth, hydrates, can be low sodium for a healthier bowl boosts flavor
• Soy sauce: Salty umami brings savory richness, watch sodium, balances sweetness from sugar or mirin
• Garlic and ginger: Sharp aromatics that brighten the broth, small calories, lots of flavor, its anti-inflammatory
• Sesame oil: Tiny drizzle gives nutty aroma, strong so use sparingly adds richness and depth
• Soft boiled eggs: Silky yolk adds protein and creaminess, makes the bowl feel luxe and more filling

Ingredient Quantities

• 2 packs instant ramen noodles (about 180 g total)
• 8 oz (225 g) mixed mushrooms, sliced
• 2 cups (480 ml) low sodium vegetable or chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or hoisin sauce
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon neutral oil (vegetable or canola)
• 1 tablespoon unsalted butter
• 1 teaspoon toasted sesame oil
• 3 garlic cloves minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon cornstarch
• 2 green onions thinly sliced
• 2 soft boiled eggs (optional)
• 1 teaspoon red pepper flakes or sriracha (optional)
• 1 teaspoon toasted sesame seeds for garnish
• Lime wedges for serving (optional)

How to Make this

1. Start soft boiled eggs if using them: bring a small pot of water to a boil, gently lower in eggs and cook for six to seven minutes, then transfer to an ice bath and peel when cool, set aside.

2. Whisk the sauce: in a bowl combine two cups broth, two tablespoons soy sauce, one tablespoon oyster or hoisin sauce, one tablespoon mirin or rice vinegar, one tablespoon brown sugar, one teaspoon toasted sesame oil, and one teaspoon cornstarch dissolved in one tablespoon cold water so it wont clump.

3. Prep mushrooms and aromatics: slice the mushrooms, mince three garlic cloves and grate one tablespoon fresh ginger, and thinly slice two green onions.

4. Heat a large skillet over medium high heat with one tablespoon neutral oil and one tablespoon unsalted butter until foamy, then add the mushrooms in a single-ish layer and let them brown undisturbed for about three to four minutes, toss and cook another two to three minutes until nicely caramelized.

5. Push mushrooms to the side, add garlic and ginger to the pan for about thirty seconds until fragrant, stir everything together.

6. Pour the sauce into the pan, bring to a simmer so the cornstarch can thicken it, simmer one to two minutes stirring, taste and add more soy if it needs salt.

7. Add the two packs of instant ramen noodles straight into the simmering mushroom sauce, breaking them up if you prefer, cook until the noodles are tender about two to three minutes, stirring so they dont clump and they soak up the broth.

8. Finish the bowl: stir in the thinly sliced green onions and a little more toasted sesame oil if you want extra aroma, fold in red pepper flakes or sriracha if you like heat.

9. Serve immediately in bowls topped with halved soft boiled eggs, a sprinkle of toasted sesame seeds, extra green onions and lime wedges on the side for squeezing, enjoy right away because the noodles soften more if they sit.

Equipment Needed

1. Large skillet or saute pan, 10 to 12 inch, for browning mushrooms and simmering the sauce
2. Small pot for soft boiling eggs and boiling water
3. Medium bowl and whisk to mix the sauce
4. Measuring cups and spoons for broth, soy, sugar and cornstarch
5. Chef’s knife and cutting board for mushrooms, garlic, ginger and scallions
6. Microplane or fine grater for fresh ginger
7. Spatula or wooden spoon to stir and push the mushrooms aside
8. Tongs or chopsticks to add, break and serve the noodles
9. Medium bowl for an ice bath and a small ramekin for the cornstarch slurry, so it dont clump

FAQ

Quick & Best Mushroom Ramen Noodles Recipe Substitutions and Variations

• Mushrooms (8 oz): swap with cremini, shiitake or oyster mushrooms, or for a non-mushroom option use firm tofu cubes or thinly sliced eggplant for a similar meaty texture. Works great either way, just sauté a little longer for tofu or eggplant.
• Broth (2 cups): use 2 cups water plus 1 teaspoon miso paste or 1 vegetable/chicken bouillon cube dissolved, or use dashi for a more umami punch. Taste and adjust salt cause bouillon and dashi can be salty.
• Oyster sauce (1 tbsp): use hoisin, or for a vegan option use mushroom-based vegetarian oyster sauce; in a pinch mix 1 tbsp soy sauce with 1 tsp brown sugar and 1/2 tsp molasses for similar sweet-savory notes.
• Mirin (1 tbsp): swap with 1 tbsp sake plus 1/2 tsp sugar, or use 1 tbsp rice vinegar plus 1/2 tsp sugar if you dont have alcohol. Both keep the sweet-acid balance intact.

Pro Tips

1. Dont crowd the mushrooms. Give them space to brown and resist stirring every 30 seconds, that browning is what makes the sauce taste rich. Use the oil and butter combo for faster color and better mouthfeel.

2. Control noodle texture by undercooking them slightly then finishing in the simmering sauce for 30 to 60 seconds so they absorb flavor but dont get mushy. If you think you’ll have leftovers, keep cooked noodles separate from the broth until just before serving.

3. For jammy eggs that peel easy, start with room temp eggs, cook 6 minutes for runny yolks, then drop them straight into an ice bath. If peeling is a pain add a pinch of baking soda to the cooking water, it raises the pH and helps the shell come off.

4. Layer umami and brightness: a little spoon of miso or a splash of dried shiitake soaking liquid pumps depth, and finish with lime juice and extra toasted sesame oil right before serving so the aromatics pop. Taste as you go and adjust soy or sugar rather than dumping everything in at once.

Quick & Best Mushroom Ramen Noodles Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I present a quick Mushroom Ramen recipe that marries instant noodles with a savory sauce that caramelises the mushrooms, all ready in 30 minutes.

Pin

Servings

2

servings

Calories

735

kcal

Equipment: 1. Large skillet or saute pan, 10 to 12 inch, for browning mushrooms and simmering the sauce
2. Small pot for soft boiling eggs and boiling water
3. Medium bowl and whisk to mix the sauce
4. Measuring cups and spoons for broth, soy, sugar and cornstarch
5. Chef’s knife and cutting board for mushrooms, garlic, ginger and scallions
6. Microplane or fine grater for fresh ginger
7. Spatula or wooden spoon to stir and push the mushrooms aside
8. Tongs or chopsticks to add, break and serve the noodles
9. Medium bowl for an ice bath and a small ramekin for the cornstarch slurry, so it dont clump

Ingredients

• 2 packs instant ramen noodles (about 180 g total)

• 8 oz (225 g) mixed mushrooms, sliced

• 2 cups (480 ml) low sodium vegetable or chicken broth

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce or hoisin sauce

• 1 tablespoon mirin or rice vinegar

• 1 tablespoon brown sugar

• 1 tablespoon neutral oil (vegetable or canola)

• 1 tablespoon unsalted butter

• 1 teaspoon toasted sesame oil

• 3 garlic cloves minced

• 1 tablespoon fresh ginger grated

• 1 teaspoon cornstarch

• 2 green onions thinly sliced

• 2 soft boiled eggs (optional)

• 1 teaspoon red pepper flakes or sriracha (optional)

• 1 teaspoon toasted sesame seeds for garnish

• Lime wedges for serving (optional)

Directions

• Start soft boiled eggs if using them: bring a small pot of water to a boil, gently lower in eggs and cook for six to seven minutes, then transfer to an ice bath and peel when cool, set aside.
• Whisk the sauce: in a bowl combine two cups broth, two tablespoons soy sauce, one tablespoon oyster or hoisin sauce, one tablespoon mirin or rice vinegar, one tablespoon brown sugar, one teaspoon toasted sesame oil, and one teaspoon cornstarch dissolved in one tablespoon cold water so it wont clump.
• Prep mushrooms and aromatics: slice the mushrooms, mince three garlic cloves and grate one tablespoon fresh ginger, and thinly slice two green onions.
• Heat a large skillet over medium high heat with one tablespoon neutral oil and one tablespoon unsalted butter until foamy, then add the mushrooms in a single-ish layer and let them brown undisturbed for about three to four minutes, toss and cook another two to three minutes until nicely caramelized.
• Push mushrooms to the side, add garlic and ginger to the pan for about thirty seconds until fragrant, stir everything together.
• Pour the sauce into the pan, bring to a simmer so the cornstarch can thicken it, simmer one to two minutes stirring, taste and add more soy if it needs salt.
• Add the two packs of instant ramen noodles straight into the simmering mushroom sauce, breaking them up if you prefer, cook until the noodles are tender about two to three minutes, stirring so they dont clump and they soak up the broth.
• Finish the bowl: stir in the thinly sliced green onions and a little more toasted sesame oil if you want extra aroma, fold in red pepper flakes or sriracha if you like heat.
• Serve immediately in bowls topped with halved soft boiled eggs, a sprinkle of toasted sesame seeds, extra green onions and lime wedges on the side for squeezing, enjoy right away because the noodles soften more if they sit.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 532g
• Total number of serves: 2
• Calories: 735kcal
• Fat: 30g
• Saturated Fat: 10g
• Trans Fat: 0.25g
• Polyunsaturated: 5g
• Monounsaturated: 7.5g
• Cholesterol: 186mg
• Sodium: 1575mg
• Potassium: 350mg
• Carbohydrates: 70g
• Fiber: 4.5g
• Sugar: 8g
• Protein: 24g
• Vitamin A: 200IU
• Vitamin C: 3mg
• Calcium: 80mg
• Iron: 3mg