Best 3 Mushroom Ramen Recipes

If you're looking for a quick and easy weeknight meal that's packed with flavor, mushroom ramen is a great option. This versatile dish can be made with a variety of ingredients, so you can customize it to your own taste preferences. With the right combination of savory mushrooms, aromatic broth, and chewy noodles, you can create a delicious and satisfying meal that will warm you up from the inside out.

Here are our top 3 tried and tested recipes!

MUSHROOM, KALE, AND BOK CHOY RAMEN

Mushroom, Kale, and Bok Choy Ramen image

This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.

Provided by CDKIRSHNER

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

3 (3 ounce) packages instant ramen noodles (without flavor packet)
2 ½ cups boiling water
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon white sugar
1 teaspoon minced garlic, or to taste
¼ teaspoon ground ginger
2 teaspoons vegetable oil
2 cups chopped baby bok choy
½ medium onion, chopped
⅓ cup chopped carrots
½ cup chopped cremini mushrooms
½ cup chopped shiitake mushrooms
½ cup chopped kale

Steps:

Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 46.4 g, Fat 15.3 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 6 g, Sodium 1009.8 mg, Sugar 4.6 g

CREAMY CHICKEN AND MUSHROOM RAMEN

Creamy Chicken and Mushroom Ramen image

For the college students budget. I'd suggest that maybe you'd like to use fat-free mushroom soup or try my Recipe #327301 just add some mushrooms. It not only lowers the fat but it contains less sodium then store bought. You will find that mine is not as thick.

Provided by Charlotte J

Categories Lunch/Snacks

Time 12m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (3 ounce) package chicken-flavored ramen noodles
1 (10 3/4 ounce) can cream of mushroom soup
1 (3 ounce) can chicken

Steps:

Cook noodles without seasoning and drain.
Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
Top over noodles and serve.

TOFU MUSHROOM RAMEN SOUP

Tofu Mushroom Ramen Soup image

This is a great vegetarian alternative! Use vegetable stock instead of beef if you want it to be truly meat free. This soup is full of flavors: sweet, salty, sour, and bitter. It's great for a chilly night.

Provided by apopova

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 3

Number Of Ingredients 12

Ingredients

3 tablespoons cooking oil, divided
10 ounces bok choy, stems and greens chopped and separated
3 green onions, chopped and divided
4 cloves garlic, minced
1 (32 ounce) carton beef stock
3 ½ ounces shiitake mushrooms, stemmed and sliced
2 (1.12 ounce) packages miso soup mix
2 tablespoons soy sauce
1 pound tofu, drained and cubed
2 tablespoons hoisin sauce
3 (3 ounce) packages ramen noodles
2 hard-boiled egg, sliced

Steps:

Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil; simmer over low heat.
While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu; cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.
Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.

Nutrition Facts : Calories 508 calories, Carbohydrate 32.6 g, Cholesterol 141.7 mg, Fat 30.1 g, Fiber 4.8 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 2098.5 mg, Sugar 11.1 g

Tips:

Use a variety of mushrooms: This will give your ramen a more complex flavor. Some good options include shiitake, oyster, and enoki mushrooms.
Sauté the mushrooms before adding them to the soup: This will help to brown them and bring out their flavor.
Use a good quality broth: The broth is the base of your ramen, so it's important to use a good one. Look for a broth that is flavorful and has a rich umami taste.
Add your favorite toppings: There are endless possibilities when it comes to toppings for ramen. Some popular options include sliced green onions, bean sprouts, boiled eggs, and chashu pork.
Experiment with different flavors: There are many different ways to flavor your ramen. You can add soy sauce, miso paste, or even a bit of Sriracha. Get creative and find a flavor combination that you love.

Conclusion:

Mushroom ramen is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With a variety of mushrooms, a flavorful broth, and your favorite toppings, you can create a bowl of ramen that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give mushroom ramen a try. You won't be disappointed!

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