Easy, Savory, & Umami Mushroom Ramen Noodle Soup
Why Cook This 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 savory, brothy, and rich ramen noodle soup!
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, SAVORY, & UMAMI Mushroom Ramen Noodle Soup that is perfect for days when you just want a comforting embrace of coziness and warmth.
How Is Ramen Usually Cooked?
Traditionally, ramen is cooked 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 that elevate its taste into the ultimate umami flavor bomb.
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, but if you have a bit more room in your budget, you can also add other types of mushrooms like shiitake mushrooms and white oyster mushrooms.
You can experiment with other types of veggies as well! I think that’s the fun of home-cooked meals because you can easily customize it and add more of your favorite topping ingredients to your heart’s desire.
NOODLE TIP: Professional chefs recommend cooking the ramen noodles in a separate pot instead of adding it to the broth to cook. Remember to not overcook the noodles too because it will turn mushy and will lose their springy and chewy texture.
FLAVOR TIP: If you are a fan of SPICY food 🌶️, adding some chili garlic oil will do wonders on the flavor of your ramen noodle soup!
How To Cook This Easy, Savory, & Umami Mushroom Ramen Noodle Soup
Easy, Savory, & Umami Mushroom Ramen Noodle Soup
Ingredients
- 180 g Ramen noodles
- 1 & 1/2 cups Water
- 50 g Bunashimeji mushrooms
- 30 g Bok choy / Pak choi
- Oil, for sautéing
- 1 sprig Spring onion, for garnish
For the broth
- 2 cloves Garlic
- 1/2 White onion
- 3 seeds Star anise
- 1 oz Dried seaweed strips (miyeok)
- 1 & 1/2 tbsp Vegetarian stir-fry sauce (I used the Lee Kum Kee brand)
- 1/4 tsp Soy sauce
- 1/2 tsp Sesame oil
Instructions
PREPARATION
- 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.
COOKING PROCESS
- 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 sauce, and sesame oil into the pot. This should be perfectly sweet and savory, but you may adjust the amount of stir-fry 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!