Easy & Umami Mushroom Ramen Noodle Soup
Let me guide you through this post…
- Why Cook This Easy & Umami Mushroom Ramen Noodle Soup?
- What Makes This Recipe Special
- How Do You Usually Cook Ramen?
- Recipe Card with Step-by-Step Guide
- Frequently Asked Questions
Why Cook This Easy & Umami Mushroom Ramen Noodle Soup?
Whenever the weather feels chilly, I find myself daydreaming of eating a warm and soul-soothing bowl of a comforting soup. The best way to experience that and make that a reality is by cooking yourself a Easy & Umami ramen noodle soup!
What Makes This Recipe Special
DID YOU KNOW? Umami is the Japanese word for ‘savory deliciousness’. Considered as one of the five basic tastes, it has the ability to enhance the flavors of a dish. Foods high in umami compounds include seaweeds, mushrooms, fermented products such as soy sauce, and even tomatoes! How cool, right?
Nowadays, there are a lot of choices for instant ramen noodles in the grocery stores, but we all know nothing beats home-cooked food so I wanted to share this EASY & UMAMI Mushroom Ramen Noodle Soup that is perfect for days when you just want a comforting embrace of coziness and warmth.
How Do You Usually Cook Ramen?
Traditionally, we cook ramen with an animal-based broth topped with some vegetables, chashu slices, and a soft boiled egg. It has since evolved with a variation of styles and flavors.
This recipe uses a soup base made of plant-based ingredients like star anise seeds, dried seaweed (miyeok), and other seasonings. These ingredients elevate its taste into the ultimate umami flavor bomb.
DID YOU KNOW? Seaweeds like miyeok are one of the richest sources of the umami taste. Seaweeds are versatile and are used in many dishes like sushi rolls, soups, stir-fry noodles, stews, and even smoothies!
Mushrooms are naturally rich in glutamates which is what delivers that delicious umami experience and definitely enhances flavor.
I used bunashimeji mushrooms as one of the toppings in this mushroom ramen noodle soup. You can also add other types of mushrooms like shiitake and white oyster mushrooms.
You can experiment with other types of veggies as well! That’s the fun of home-cooked meals because you can easily customize it. Add more of your favorite topping ingredients to your heart’s desire!
NOODLE TIP: Professionals recommend cooking the noodles in a separate pot instead of cooking it in the broth. Do NOT overcook the noodles too because it will turn mushy and will lose their springy and chewy texture.
FLAVOR TIP: Fan of SPICY food 🌶️? Adding chili garlic oil will do wonders on the flavor of your savory soup!
How To Cook This Easy & Umami Mushroom Ramen Noodle Soup
Easy & Umami Mushroom Ramen Noodle Soup
Ingredients
Method
- Boil the noodles for 3 minutes (may vary according to packaging instructions). Set aside in a bowl.
- Mince the garlic. Dice the white onion. Set aside.
- Chop 1 inch off the base of the bok choy. To blanch the bok choy, bring a pot of water to boil. Leave it in the boiling water for 30 seconds. Once it has softened a bit and has turned into a bright green color, remove it with a slotted spoon and submerge it into a bowl with ice and water for at least 1 minute then drain (this step helps preserve its bright color and texture). Drain excess water. Set aside.
- Slice off the base of the bunashimeji. Sauté with 1 tsp soy sauce and cook until soft and tender. Set aside.
- Slice off the roots at the base of the spring onion. Chop it into slanted pieces for garnishing.
- In a pot, sauté the onion, star anise seeds, and garlic with a little oil for a few minutes until aromatic.
- Add the dried seaweed, water, soy sauce, vegetarian stir-fry/oyster sauce, and sesame oil into the pot. This should be perfectly sweet and savory, but you may adjust the amount of stir-fry/oyster sauce according to your taste preference.
- Stir and let it simmer for 5 minutes. Remove the star anise seeds from the soup.
- Assemble the ingredients in a ramen bowl. Ladle the hot broth over the noodles and top with the bok choy and bunashimeji mushrooms. Garnish with spring onion. Enjoy!
Frequently Asked Questions (FAQs)
Can this ramen be served hot or cold?
It is best served hot.
What else can I add to the broth to make it more savory?
You can make the broth more savory by using miso paste, a bit of dark soy sauce or premium soy sauce, or dried shiitake mushrooms.
What other toppings can I add?
Some options are crispy tofu / tempeh / seitan, dumplings, corn kernels, sesame seeds, crispy shallots, chili threads, and nori. These toppings can give ramen an extra flavor boost.
Can I make it spicy?
Absolutely. For a little extra heat, you can add chili oil too.
How long can I store this ramen in the fridge?
You can store the broth in an airtight container for up to 4 days in the fridge or up to 2 months frozen. Remember to store the noodles separately to avoid sogginess. Prepare/add the noodles and the fresh toppings once you’re ready to reheat the broth.
