Name: Shortcut Mushroom Ramen Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbsp olive oil; 2 green onions, thinly sliced; 3 cloves garlic, minced; 1 inch piece of ginger, peeled and thinly sliced; 1 small jalapeño, minced (seeds removed); 2 cups vegetable broth + 2 cups water; 2 Tbsp mirin; 2 Tbsp tamari or soy sauce; 3-4 oz shiitake mushrooms (stems removed), sliced; 2, 2 oz packages of instant ramen noodles; 2 eggs; Extra sliced green onions; Eden Shake or sesame seeds; Sriracha

Shortcut Mushroom Ramen Bowls

This one-pot shiitake mushroom ramen is a faster version of the classic comfort food and is ready in just 30 minutes.

Author: Leanne Ray, MS, RDN
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 bowls 1x
Category: Mains
Method: Stovetop

Ingredients

Scale

2 Tbsp olive oil
2 green onions, thinly sliced
3 cloves garlic, minced
1 inch piece of ginger, peeled and thinly sliced
1 small jalapeño, minced (seeds removed)
2 cups vegetable broth + 2 cups water
2 Tbsp mirin
2 Tbsp tamari or soy sauce
3–4 oz shiitake mushrooms (stems removed), sliced
2, 2 oz packages of instant ramen noodles
2 eggs

Optional Toppings:

Extra sliced green onions
Eden Shake or sesame seeds
Sriracha

Instructions

Bring a small saucepan of water to a boil (note: this is for the eggs – you’ll get back to these in step 4).
Meanwhile, heat oil in a dutch oven or stock pot over medium heat. Add green onions, garlic, ginger and jalapeño and saute for 2-3 minutes until fragrant and bright green, stirring often.
Add broth + water, mirin, and tamari. Bring to a boil, then lower heat to a simmer and add mushrooms. Stir well and simmer (uncovered) for 10 minutes.
By now your saucepan of water for the eggs should be boiling. Add the eggs and set a timer for 6 1/2 minutes (no more, no less). When the timer goes off, transfer eggs to a small bowl filled with ice water.
Once your broth is done, add both packages of ramen noodles (just the noodles, not the seasoning packets) and gently breaking apart. Cook per package directions.
While noodles cook, gently peel the two eggs (they’ll be delicate!). Slice in half and admire the jamminess!
To serve: use tongs to separate the noodles between two bowls (affiliate) and ladle broth/vegetables over the top. Finish with one egg per bowl (two halves) along with any of the optional toppings per your preference.

Notes

Broth adapted from Williams Sonoma.

Nutrition

Calories: 381
Fat: 13 grams
Carbohydrates: 50 grams
Fiber: 4 grams
Protein: 17 grams

Keywords: vegetarian, 30 minutes or less, homemade ramen, soups, dairy free, six minute egg

Find it online: https://leanneray.com/shortcut-mushroom-ramen/