Easy Mushroom Ramen
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Omnivore's Cookbook · by Maggie Zhu4.8 (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.

mainsoupeggsvegetarian
View the full recipe on Omnivore's Cookbook

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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))
PREP
10M
SODIUM
862MG