Mushroom Ramen
Ingredients
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- 1/2 ounces kombu – wiped clean
- 1 ounces dried shiitake mushrooms (~2 medium shiitake mushrooms)
- 8 cups water
- 1 ounces ginger – peeled, sliced
- 4 cloves garlic – thinly sliced
- 1 each yellow onion – quartered
- 2 tbsp neutral oil
- 8 ounces shiitake mushrooms – stems removed, sliced (~15 medium shiitake mushrooms)
- 8 ounces cremini mushrooms – sliced (~12.5 medium cremini mushrooms)
- 2 tbsp mirin
- 2 tbsp sake
- 4 tbsp soy sauce
- 3 tbsp white miso paste
- 8 ounces baby bok choy – halved lengthwise (~2.5 small baby bok choys)
- 14 ounces ramen noodles – fresh or dried
- scallions – thinly sliced (for serving)
- nori – torn into strips (for serving)
- toasted sesame seeds – (for serving)
- chili oil – (for serving)
- eggs – soft-boiled, halved (for serving)
Instructions
1. Combine the water, kombu, and dried shiitake mushrooms in a medium pot and let soak at room temperature for 30 minutes to start a mushroom dashi.
2. Set the pot over medium heat and warm just below a simmer (gentle shiver, not a boil) for 10 minutes; remove and discard the kombu. Add the ginger, garlic, and yellow onion, then simmer uncovered over low heat for 30–35 minutes; strain the broth, thinly slice the rehydrated mushrooms, and return the clear broth to the pot over low heat.
3. While the broth simmers, heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the shiitake mushrooms and cremini mushrooms and cook, stirring only occasionally, until deeply browned and tender, 6–8 minutes; splash in a ladle of hot broth, add the sliced rehydrated ones, toss for 1 minute to glaze, and keep warm off heat.
4. Slip the baby bok choy into the hot broth until bright green and just tender, 1–2 minutes; lift out and reserve.
5. Season the broth: stir in the mirin and the sake; whisk the white miso paste with a ladle of hot broth in a small bowl until smooth, then stir it back into the pot along with the soy sauce. Keep the broth below a simmer after adding miso and taste for balance.
6. Bring a large pot to a rolling boil; add the ramen noodles and cook until just tender with a springy bite, 2–3 minutes for fresh (or per package if dried). Drain well.
7. Build the bowls: divide the hot broth among 4 bowls, add the noodles, then top with the glazed mushrooms and bok choy. Finish with scallions, nori, and toasted sesame seeds, drizzle with chili oil, and add eggs if using. Serve immediately.
Mushroom Ramen is a deeply savory noodle soup that leans on layers of umami from kombu, shiitake, soy, and miso. The broth is clean yet robust, supporting springy noodles and a generous topping of browned mushrooms and tender greens. Each bite balances earthiness, gentle sweetness, and a slight saline edge, with garnishes like scallions, nori, and sesame adding freshness and aroma.
Originating from Japanese ramen traditions, mushroom-forward bowls grew as cooks adapted ramen to feature plant-based depth without pork or chicken stock. Kombu and dried shiitake dashi offer a time-honored foundation, while miso or shoyu seasonings define regional styles. Contemporary shops and home cooks alike have embraced mushroom ramen as a satisfying, meatless option that still honors ramen’s technique-driven roots.