Easy Portobello Mushroom Ramen is the kind of dish that feels like a warm hug on a cold evening. When you think about ramen, you probably imagine a hearty bowl of broth filled with noodles, vegetables, and a few savory toppings. Easy Portobello Mushroom Ramen takes it to another level with the rich umami flavor of Portobello mushrooms, which add depth and earthiness to every spoonful. It’s simple, quick to prepare, and comforting, making it a perfect meal after a busy day or when you’re craving something satisfying yet light.
Building the Flavorful Base
The secret to making Easy Portobello Mushroom Ramen so special is the broth. By sautéing garlic, ginger, and onions with the mushrooms, you create a fragrant base that’s rich in flavor. You can use vegetable broth as your base, adding soy sauce, miso paste, and a touch of sesame oil to deepen the taste. As the broth simmers, the mushrooms release their juices, giving the soup a deliciously savory richness. The aroma alone will have you eagerly waiting to dig in!
A Simple and Tasty Assembly
As you prepare the broth, it’s time to cook the noodles for your Easy Portobello Mushroom Ramen. Whether you use fresh ramen noodles or dry ones, it’s important to cook them until they are just tender, so they don’t get soggy in the broth. Once they’re ready, place them into bowls, and pour the flavorful mushroom broth over the noodles. The broth will soak into the noodles, adding extra flavor to every bite.
Toppings That Take It to the Next Level
No bowl of Easy Portobello Mushroom Ramen is complete without some fresh toppings. Think sliced green onions, a soft-boiled egg, or even a sprinkle of sesame seeds. You can also toss in a few fresh herbs like cilantro for a burst of color and flavor. These little touches make your ramen even more satisfying, creating a beautiful bowl of comfort food that’s sure to impress anyone who’s lucky enough to try it!
Table of Contents
Chef’s Notes- Easy Portobello Mushroom Ramen
- Mushroom Roasting Tip: For maximum umami flavor, ensure the portobello mushrooms are well-roasted. This step enhances the depth of flavor and makes the mushrooms tender and caramelized.
- Broth Customization: Adjust the broth’s saltiness by tasting and adding sea salt gradually. This gives you control over the flavor profile, ensuring it’s just right for your taste.
- Egg Cooking Precision: Soft-boiled eggs are key to ramen’s texture. Set a timer for 7 minutes for a runny yolk or 8 minutes for a slightly firmer yolk. Remember, transferring the eggs to an ice bath right after boiling will stop the cooking and help peel them easily.
- Noodle Texture: Ramen noodles cook quickly. Once they’re in the boiling water, make sure to check them after 2 minutes to avoid overcooking. You want them to remain slightly chewy.
- Vegetable Add-ins: Feel free to add extra vegetables for added crunch and nutrition. Bok choy, corn kernels, or sliced carrots are excellent choices that complement the flavors without overwhelming the broth.
- Spicy Kick: If you like some heat, try adding a splash of sriracha or gochujang (Korean chili paste) to the broth for a spicy depth that pairs beautifully with the savory mushrooms.
- Garnishing: Scallions and fresh chili slices not only add flavor but also make the dish visually appealing. A sprinkle of sesame seeds or a drizzle of chili oil can elevate the presentation.
Easy Portobello Mushroom Ramen
4
bowls20
minutes50
minutes550
kcal5
minutes1
hour15
minutesExperience the comforting embrace of our Easy Portobello Mushroom Ramen! This homemade delight features a savory broth enriched with umami-packed portobello mushrooms, crisp fresh vegetables, and tender noodles, all crowned with a perfectly soft-boiled egg. Ideal for a quick and nutritious meal, this recipe brings authentic Japanese flavors to your kitchen in under an hour. Whether you’re a ramen aficionado or seeking a wholesome dinner option, this customizable bowl is sure to satisfy your cravings and impress your taste buds!
Ingredients
- Proteins Eggs
4 large portobello mushroom caps cleaned and sliced
4 large eggs
- Broth Seasonings
3 tbsp low-sodium soy sauce
2 tbsp mirin
6 tsp fresh ginger finely minced
2 tbsp fresh garlic minced
5 tsp sea salt or to taste
- Liquids Fats
2 tbsp unsalted butter
3 tsp sesame or vegetable oil
6 cups rich vegetable stock
- Noodles Vegetables
4 (3 oz) packs dried ramen noodles
1.5 oz dried shiitake mushrooms or ¾ cup fresh
1 cup scallions sliced
fresh jalapeño or chili slices for serving
- Alternative Ingredients:
Portobello Mushrooms: Can substitute with shiitake or cremini mushrooms for a different flavor profile.
Ramen Noodles: Use gluten-free noodles or soba noodles for a gluten-free option.
Mirin: Replace with a mixture of rice vinegar and a touch of sugar for a non-alcoholic version.
Soy Sauce: Tamari can be used as a gluten-free alternative.
Vegetable Stock: Substitute with mushroom or kombu broth for enhanced umami.
Directions
- Prepare the Portobello Mushrooms: Preheat your oven to 375℉. Generously season the portobello mushroom caps with sea salt and freshly-ground black pepper. In a large cast iron skillet over medium heat, melt the unsalted butter. Add the seasoned mushrooms, gill side down, and sauté until they develop a golden-brown color and release easily from the pan, approximately 5-7 minutes. Flip the mushrooms and cook for an additional 4-5 minutes. Transfer the skillet to the preheated oven and roast for 15-20 minutes until fully tender. Remove from the oven, place the mushrooms on a plate, and cover with foil to keep warm while you prepare the rest of the dish.
- Craft the Ramen Broth: In a large pot, heat the sesame or vegetable oil over medium heat until it begins to shimmer. Add the minced garlic and ginger, sautéing for a few minutes until they soften and become fragrant. Stir in the low-sodium soy sauce and mirin, allowing the mixture to meld together for about a minute. Pour in the rich vegetable stock, cover the pot, and bring the mixture to a boil. Once boiling, remove the lid and let it simmer uncovered for 5 minutes. Introduce the dried shiitake mushrooms and continue to simmer gently for another 10 minutes. Taste the broth and adjust the seasoning with sea salt as needed.
- Soft-Boil the Eggs: Fill a medium saucepan with enough water to cover the eggs and bring it to a boil. Carefully lower the refrigerated eggs into the boiling water and allow them to simmer for 7 minutes for a slightly runny yolk or 8 minutes for a fully set but soft yolk. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water. Once the timer is up, immediately transfer the eggs to the ice bath to halt the cooking process. Let them cool for at least 5 minutes before peeling. Gently slice each egg in half lengthwise and set aside.
- Assemble the Ramen Bowls: Slice the roasted portobello mushrooms into thin pieces. If using, chop the scallions and jalapeño slices. In a separate pot, bring water to a boil and cook the dried ramen noodles for 2-3 minutes until tender. Divide the cooked noodles evenly into four large bowls. Top each bowl with the sliced mushrooms, ladle the savory broth over the noodles, and place a soft-boiled egg on top. Garnish with fresh scallions and jalapeño slices if desired. Serve the ramen immediately while hot and enjoy the harmonious flavors!
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
- Dutch Oven
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 550kcal
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 185mg
- Sodium: 1200mg
- Potassium: 450mg
- Carbohydrates: 65g
- Fiber: 5g
- Sugar: 8g
- Protein: 20g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 5mg
FAQ- Easy Portobello Mushroom Ramen
Can I use other types of mushrooms instead of portobello?
Yes, you can substitute portobello mushrooms with shiitake or cremini mushrooms for a different flavor profile. Shiitake mushrooms will add a more earthy, intense umami flavor.
Can I make this ramen gluten-free?
Absolutely! You can swap the ramen noodles for gluten-free noodles or soba noodles. Be sure to use tamari instead of soy sauce for a gluten-free broth.
How can I store leftovers?
Store the broth, noodles, and toppings separately in airtight containers in the fridge for up to 2 days. Reheat the broth before serving and cook the noodles fresh for the best texture.
What if I don’t have mirin?
If you don’t have mirin, you can substitute it with a mix of rice vinegar and a small amount of sugar. This will give the dish the necessary balance of sweetness and acidity.
Can I make this ramen vegan?
Yes! You can make this dish vegan by omitting the eggs and using vegetable stock. For a protein boost, try adding tofu or edamame instead of eggs.
