20-Minute Shiitake Mushroom Ramen (& how to make that perfect egg)

bowl of ramen

This one-pot vegetarian ramen is a quick and simple version of the classic comfort food and is ready in just 20 minutes.




  1. Bring a large saucepan of water to a boil (see step 3 to finish making eggs once boiling).
  2. Meanwhile, heat olive oil on medium low in a stockpot. Sauté garlic and ginger for about one minute or until fragrant (watch closely to prevent burning). Add mushrooms and cook another 2-3 minutes. Then add one seasoning packet from ramen and stir to combine. Next add three cups of water, stir, and turn heat up to bring to a boil. 
  3. Eggs: Add eggs one at a time to boiling water. Cook exactly 6 1/2 minutes (no more, no less). Transfer eggs to a bowl of ice water and chill until just slightly warm, then gently crack eggs all over and peel. Carefully slice in half lengthwise. 
  4. Once stockpot water is boiling, add both packages of noodles. Cook for about four minutes, stirring occasionally to break apart. Remove from heat and stir in onions (reserving about 1 Tbsp for topping). 
  5. Use tongs to portion noodles into two bowls, then ladle broth over the top. Top with kimchi, cilantro, two egg halves, and any additional green onions. Optional: top with sriracha or other chile sauce for extra kick. 


This comes together quick once you get started, so have all of your ingredients chopped/measured/ready to go before you start working!

Keywords: vegetarian ramen, quick ramen recipe, shiitake mushrooms, one pot meals