Portobello Mushroom Kimchi Ramen first came to mind on a chilly evening when I craved something comforting yet bold. The thought of steaming noodles with rich broth and the earthy taste of portobello mushrooms filled my imagination. I had a jar of kimchi in the fridge and wondered how its tangy spice would blend with the meaty mushrooms. The idea of Portobello Mushroom Kimchi Ramen was too tempting to ignore, so I grabbed my apron and got to work. As I sliced the mushrooms, the kitchen filled with a delightful aroma that hinted at the meal’s promise.
The Soul of the Dish
The heart of Portobello Mushroom Kimchi Ramen lies in its flavorful broth. I started by sautéing garlic and ginger, letting their fragrance awaken the senses. Adding soy sauce and sesame oil brought depth, while vegetable stock created the perfect base. The mushrooms simmered, soaking in the broth’s richness, and the kimchi gave it a spicy, tangy kick. Stirring the ramen noodles in, I realized this dish was a balance of comfort and adventure—a bowl of warmth with just enough heat to keep things exciting.
A Unique Blend of Flavors
As I ladled the Portobello Mushroom Kimchi Ramen into bowls, the colors made the dish irresistible. The bright red kimchi contrasted beautifully with the golden broth and the dark, glossy mushrooms. A sprinkle of green onions and sesame seeds on top added freshness and crunch. Tasting it was like a journey; the ramen was savory, the kimchi tangy and spicy, and the mushrooms provided a chewy texture that made each bite satisfying. It was a combination I hadn’t experienced before, but one I knew I would crave again.
A Recipe to Share
The beauty of Portobello Mushroom Kimchi Ramen is how easily it adapts to personal preferences. You can add tofu for extra protein or a soft-boiled egg for creaminess. The dish feels like an adventure, but it’s also a comforting bowl that you can share with friends or enjoy alone on a quiet night. Every time I make it, I’m reminded of that chilly evening when the idea sparked, and it became a family favorite. Now, I hope this story inspires you to bring this delicious ramen into your kitchen.
Table of Contents
Chef’s Notes- Portobello Mushroom Kimchi Ramen
- Preparation Tip: To save time, slice the mushrooms and chop the kimchi ahead of cooking. Store them in airtight containers in the refrigerator.
- Flavor Boost: Sautéing the mushrooms until golden brown caramelizes their natural sugars, creating a rich, savory base for the broth.
- Kimchi Selection: Use well-fermented kimchi for a more pronounced tang and depth of flavor. If your kimchi is fresh, let it ferment for a few extra days.
- Customizable Spice: Adjust the spice level by reducing or increasing the amount of Korean red pepper powder (gochugaru). For a milder taste, mix gochugaru with paprika.
- Broth Depth: Enhance the umami by adding a splash of soy sauce, fish sauce, or miso paste to the broth.
- Noodle Preparation: Cook noodles separately if you prefer a firmer texture, as simmering them in the broth can make them softer.
- Serving Suggestions: Top with a soft-boiled egg, toasted sesame seeds, or a drizzle of chili oil for added flavor and texture.
Portobello Mushroom Kimchi Ramen
4
bowls10
minutes15
minutes150
kcal25
minutesGet ready to elevate your instant noodles game with this mouthwatering Portobello Mushroom Kimchi Ramen! Packed with robust flavors and hearty textures, this recipe combines the rich umami of portobello mushrooms with the tangy zest of kimchi, creating a bowl that’s both satisfying and nutritious. Perfect for busy weeknights, this quick and easy ramen can be whipped up in under 25 minutes, proving that gourmet quality doesn’t have to be time-consuming. Whether you’re a seasoned cook or a kitchen novice, this dish offers a delightful twist on traditional ramen that will have you coming back for seconds. Dive into this flavorful fusion and transform your meal routine today!
Ingredients
- Vegetables Mushrooms
20 pieces portobello mushrooms thinly sliced
2 cups cabbage kimchi chopped
4 pieces scallions julienned
- Liquids
4 tablespoons vegetable oil
1 cup kimchi juice
10 cups chicken or vegetable broth
4 teaspoons sesame oil
- Seasonings
8 teaspoons Korean red pepper powder (gochugaru)
1 teaspoon sugar
- Noodles
4 packages instant noodles
- Alternative Ingredients:
Vegetable Oil: Substitute with olive oil or coconut oil.
Portobello Mushrooms: Can use shiitake or cremini mushrooms instead.
Cabbage Kimchi: If unavailable use sauerkraut or pickled vegetables.
Kimchi Juice: Water or additional broth can replace it.
Chicken or Vegetable Stock: Use bouillon cubes or powder dissolved in water.
Korean Red Pepper Powder gochugaru: Substitute with cayenne pepper or paprika.
Sugar: Can replace with honey maple syrup, or agave nectar.
Sesame Oil: If unavailable use olive oil or skip it for a different flavor.
Instant Noodles: Substitute with ramen noodles or any other quick-cooking noodles.
Scallions: Chives or green onions can be used in place.
Directions
- Preparing the Ingredients – Begin by slicing the portobello mushrooms thinly. Chop the cabbage kimchi into small pieces and julienne the scallions, setting them aside for later garnish.
- Stir-Frying Mushrooms and Kimchi – Heat 4 tablespoons of vegetable oil in a large pot over medium heat. Once hot, add the sliced portobello mushrooms and sauté for approximately 5 minutes until they begin to soften. Introduce the chopped kimchi and continue to stir-fry for an additional 3 minutes, allowing the flavors to meld.
- Creating the Broth – Pour in 1 cup of kimchi juice and 10 cups of your chosen broth into the pot. Sprinkle in 8 teaspoons of Korean red pepper powder and 1 teaspoon of sugar, stirring well to combine all ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 7 minutes to enhance the depth of flavors.
- Cooking the Noodles – While the broth simmers, prepare the instant noodles. Optionally, you can set the noodles aside for later use or boil them directly in the pot with the broth for a more integrated flavor. Cook according to the package instructions, usually around 3-4 minutes, until the noodles reach your desired tenderness.
- Final Touches and Serving – Once the noodles are cooked, transfer them to individual bowls using a colander if necessary. Pour the hot broth over the noodles, ensuring an even distribution of mushrooms and vegetables. Drizzle 1 teaspoon of sesame oil over each serving and garnish with the julienned scallions for added freshness and color. Enjoy your hearty Portobello Mushroom Kimchi Ramen!
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 150kcal
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 230mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 1g
- Protein: 5g
- Vitamin A: 326IU
- Vitamin C: 0.6mg
- Calcium: 14mg
- Iron: 1.3mg
FAQ- Portobello Mushroom Kimchi Ramen
Can I make this dish vegan-friendly?
Yes! Use vegetable broth instead of chicken broth, and ensure your kimchi doesn’t contain seafood or shrimp paste.
What if I don’t have gochugaru?
You can substitute it with cayenne pepper, chili flakes, or a combination of smoked paprika and chili powder for a similar flavor profile.
Can I prepare the broth in advance?
Absolutely. The broth can be made a day ahead and stored in the refrigerator. Just reheat and add fresh noodles when ready to serve.
How can I make the dish less spicy?
Reduce the amount of gochugaru and use a milder kimchi. Adding a touch of sugar or honey can also balance the heat.
What’s the best type of instant noodles to use?
Look for plain ramen noodles without pre-seasoned packets, as they allow the homemade broth to shine. If unavailable, udon or soba noodles are great alternatives.
