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Mushroom Loaded Ramen

Simple and easy homemade mushroom broth topped with lots of crispy mushrooms and veggies.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 -4 Servings

Ingredients

  • 1 Tablespoon Olive Oil
  • 10 Ounces Cremini Mushrooms stems removed and reserved, cleaned, and sliced
  • 8 Ounces Shiitake mushrooms stems removed and reserved, cleaned and sliced
  • 8 Ounces Sliced Button Mushrooms
  • 2 Cloves Garlic grated
  • 1 Teaspoon Soy Sauce
  • Freshly Ground Black Pepper
  • 48 Ounces of Water
  • 1 Tablespoon Salt
  • 4 Peppercorns
  • 1 Bay Leaf
  • 2 Packages of Top Ramen Noodles only
  • 4 Green Onions
  • 1 Cup Shredded Carrot
  • Sesame Seeds
  • 1-2 Soft Boiled Eggs
  • Hot sauce or Crushed Red pepper Flakes

Instructions

  1. Add olive oil to a large skillet. Heat over medium flame. Add mushrooms. Cook for 10-15 minutes, turning regularly until each side is crispy. Add in the garlic, pepper, and soy sauce and saute for 2 minutes, stirring to incorporate. Keep warm over a low flame until the broth is ready.
  2. Meanwhile, bring the water to a simmer in a large pot over medium heat. Add in the salt, peppercorns, mushroom stems, and bay leaf. Simmer covered for 20-25 minutes.
  3. After 20-25 minutes, remove the stems, peppercorns, and bay leaf. add in the noodles and boil according to package instructions, about 7-10 minutes.
  4. Add the broth and noodles to a large bowl. Top with mushrooms, onion, carrot, sesame seeds, and a soft boiled egg.