Portobello Kimchi Ramen has become one of my favorite go-to dishes when I’m craving something bold yet comforting. The idea came to me when I was experimenting with different ramen toppings. I thought, What if I add kimchi to the mix and the result was simply perfect. Portobello Kimchi Ramen combines the earthy richness of portobello mushrooms with the spicy tang of kimchi, creating a delicious fusion that is both hearty and flavorful. It’s one of those meals that fills you up and leaves you feeling satisfied long after you’ve finished.
The Comfort of Mushrooms
The star of this dish, Portobello Kimchi Ramen, lies in its mushrooms. Portobello mushrooms are thick and meaty, making them a perfect match for ramen. When sautéed, they absorb all the flavors around them and become incredibly tender. These mushrooms add a lovely depth to the ramen, pairing beautifully with the spicy, fermented taste of kimchi. The balance of the two ingredients is what makes Portobello Kimchi Ramen so comforting, and you can’t help but feel cozy with every spoonful.
Kimchi Adds a Kick
The kimchi is the magic ingredient in Portobello Kimchi Ramen. With its bold, sour, and spicy notes, kimchi gives the dish a kick that makes it truly special. The fermentation of the cabbage in the kimchi brings out deep, savory flavors that complement the richness of the ramen broth. Adding kimchi to your ramen not only enhances the taste but also adds some healthy probiotics. It’s the kind of dish you want to make again and again.
A Meal to Remember
Whenever I make Portobello Kimchi Ramen, it feels like a small celebration. The noodles, the mushrooms, the kimchi, and the broth all come together so perfectly that every bite feels like a comforting hug. Whether I’m having it for lunch or dinner, Portobello Kimchi Ramen is always the answer when I need something hearty, spicy, and full of flavor. It’s a dish that combines everything I love about food—warmth, comfort, and a bit of spice to keep things exciting!
Table of Contents
Chef’s Notes- Portobello Kimchi Ramen
- Mushroom Preparation: When slicing portobello and cremini mushrooms, aim for even thickness so they cook uniformly. If your mushrooms are too thick, they may not soften as much during cooking.
- Adjusting Spice Level: The spiciness of this dish can be adjusted by varying the amount of gochujang or kimchi paste you use. Start with less and add more to suit your heat preference.
- Broth Depth: For a richer flavor, consider adding a splash of rice vinegar or a dash of chili oil to the broth. This can balance the spiciness and give the soup a more rounded flavor.
- Serving Suggestions: Serve the ramen with steamed greens (like bok choy or spinach) or a crisp side salad to add freshness and balance to the rich, savory broth.
- Texture Variations: To add more texture and variety, top the ramen with nori sheets, pickled vegetables, or even a soft-boiled vegan egg.
- Meal Prep Tip: This ramen makes a great meal prep option. You can store the broth and noodles separately in the fridge for up to 3 days, reheating the broth and adding fresh noodles when you’re ready to serve.
- Coconut Milk Tip: Coconut milk creates a creamy texture in the broth, but if you’re looking for a lighter version, you can substitute with almond or oat milk, although the flavor will change slightly.
- Soy Sauce Adjustments: If you’re following a low-sodium diet, be mindful of the soy sauce. You can reduce the amount or switch to coconut aminos for a gluten-free and lower-sodium option.
Portobello Kimchi Ramen
4
bowls10
minutes30
minutes310
kcal20
minutes1
hourDiscover the ultimate comfort with our Portobello Mushroom Kimchi Ramen! This vibrant, spicy bowl is perfect for busy weeknights, combining hearty portobello mushrooms, fresh edamame, and the zing of Mama O’s signature ultra-spicy kimchi paste. Each slurp is packed with umami flavors and nourishing ingredients, ensuring a satisfying and healthy meal. Whether you’re craving a quick dinner or a warming bowl of vegan goodness, this customizable ramen is sure to delight your taste buds and keep you coming back for more. Elevate your ramen game with this delicious, easy-to-make recipe that’s both affordable and endlessly adaptable!
Ingredients
- Proteins
1 pound portobello mushrooms cleaned and sliced into bite-sized pieces
1 cup frozen edamame
- Vegetables
8 ounces cremini mushrooms trimmed and sliced
1 shallot finely diced
5 scallions thinly sliced (separated into white and green parts)
- Liquids
6 cups vegetable broth or water
14.5 ounce full-fat coconut milk
- Condiments Sauces
1/4 cup gochujang (Korean red chili paste)
1 tablespoon vegan kimchi paste (optional)
3 tablespoons low-sodium soy sauce adjust to taste
3 teaspoons sesame oil divided
- Noodles
8.4 ounces ramen noodles or 4 packs of instant ramen noodles
- Miscellaneous
1 tablespoon dehydrated kimchi or 1/4 cup fresh kimchi, chopped
1 teaspoon sesame seeds
Salt to taste
- Alternative Ingredients:
Gochujang: Substitute with sambal oelek or miso paste mixed with a bit of hot sauce for heat.
Vegan kimchi paste: Replace with additional kimchi or a homemade mix of fermented vegetables.
Low-sodium soy sauce: Tamari or coconut aminos for gluten-free or lower sodium options.
Ramen noodles: Use gluten-free noodles or shirataki noodles for a low-carb alternative.
Edamame: Substitute with green peas or chickpeas for similar protein content.
Coconut milk: Almond milk or oat milk for a different flavor profile.
Sesame oil: Canola oil or another neutral oil if sesame flavor is unavailable.
Portobello mushrooms: Replace with firm tofu or tempeh for similar texture.
Directions
- Prepare the mushrooms – Begin by cleaning and slicing 1 pound of portobello mushrooms and 8 ounces of cremini mushrooms. Set aside while you handle the other ingredients.
- Cook the vegetables – Heat 1 tablespoon of neutral oil in a large pot over medium heat. Add the sliced cremini mushrooms and sauté for about 8 minutes, turning occasionally. Next, incorporate the diced shallot and cook for an additional 3 minutes until softened. Add a pinch of salt to enhance the flavors.
- Incorporate the sauces – Stir in 1/4 cup of gochujang and 1 tablespoon of vegan kimchi paste into the pot. Cook the mixture for 2 minutes, allowing the sauces to meld and deepen in color.
- Simmer the broth – Pour in 6 cups of vegetable broth or water and bring the mixture to a boil. Add 1 tablespoon of dehydrated kimchi (or 1/4 cup fresh chopped kimchi), 3 tablespoons of low-sodium soy sauce, and 1 teaspoon of sesame oil. If desired, add an extra 2 tablespoons of soy sauce to adjust the seasoning. Reduce the heat and let it simmer gently for 20 minutes, allowing the flavors to develop. Taste and adjust seasonings as needed.
- Cook the noodles and edamame – In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain using a colander and rinse under cold water to prevent overcooking. Divide the cooked noodles into four bowls.
- Add portobello mushrooms and finish the broth – Return to the simmering broth and add the sliced portobello mushrooms and coconut milk. Add the white parts of the scallions and let it simmer for 5 minutes to infuse the flavors. Taste and adjust the seasonings if necessary.
- Combine and garnish – Add 1 cup of frozen edamame to the pot and cook for an additional 4 minutes until heated through. Pour the hot broth over the noodles in each bowl. Garnish with the green parts of the scallions and a sprinkle of sesame seeds. Serve immediately.
Equipment
- stainless steel cookware set
- colander
- chef’s knife
- cutting board
Notes
- To ensure maximum flavor, don’t overcrowd the pot when cooking the portobello and cremini mushrooms. For a richer broth, consider adding a splash of rice vinegar or a dash of chili oil. Serve with a side of steamed greens or a crisp salad for a balanced meal. You can also top your ramen with additional garnishes like nori sheets, pickled vegetables, or a soft-boiled vegan egg for extra texture and flavor. Adjust the level of spiciness by varying the amount of gochujang or kimchi paste to suit your taste preferences.
Nutrition Facts
- Calories: 310kcal
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 8g
- Protein: 15g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Portobello Kimchi Ramen
Can I use regular mushrooms instead of portobello?
Yes, you can use cremini or button mushrooms instead of portobello mushrooms, although portobellos add a meatier texture to the ramen.
Can I make this dish spicier?
Absolutely! You can increase the amount of gochujang or kimchi paste to make the dish spicier. You can also add chili oil or chili flakes if you prefer more heat.
Can I substitute the ramen noodles with another type of noodle?
Yes, you can use gluten-free noodles, shirataki noodles, or even soba noodles for a different texture. Just be sure to cook them according to package instructions.
How do I store leftovers?
Store the broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the broth and add freshly cooked noodles when ready to serve.
Is this recipe suitable for a low-sodium diet?
Yes, this recipe can be modified for a low-sodium diet by using tamari or coconut aminos instead of soy sauce and adjusting the seasoning to your taste.
