
Omnivore's Cookbook · by Maggie Zhu★ 4.8 (6)
Easy Mushroom Ramen
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 39%
CARBS 53G41% OF CAL
4G FIBER44G OTHER6G TOTAL SUGAR
FAT 28G48% OF CAL
8G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pot mushroom ramen with a rich, savory broth flavored with ginger and soy. Topped with a soft egg and green onion, it's a satisfying vegetarian noodle bowl ready in minutes.
mainsoupeggs🍲 stockpot🫕 dutch oven🔥 ovenvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 Pete and Gerry’s Organic Eggs
- 2 tablespoons peanut oil ((or vegetable oil))
- 4 cloves garlic (, chopped)
- 1/2 lb assorted mushrooms (, sliced or torn into bite-size pieces and separate the ones that do not require browning (*Footnote 1))
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 4 cups mushroom broth
- 1/2 tablespoon soy sauce
- 2 green onions (, sliced)
- 1 tablespoon ginger (, grated)
- 1/8 teaspoon ground black pepper ((or to taste))
- 2 packs ramen noodles (10-oz / 300 g pack) ((or 2 packs instant ramen noodles, flavor packets discarded))
- 1 tablespoons butter (, divided into 2 pieces)
- Homemade chili oil ((or your favorite hot sauce, and / or Japanese seven spice for garnish) (Optional))
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 39%
CARBS 53G41% OF CAL
4G FIBER44G OTHER6G TOTAL SUGAR
FAT 28G48% OF CAL
8G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
- Prep
- 10m
- Cook
- 15m
- Sodium
- 862mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition as published by Omnivore's Cookbook, per serving.
- PREP
- 10M
- SODIUM
- 862MG
