These Mushroom Ramen Bowls are loaded with fresh mushrooms, tofu, garlic and homemade broth. Garnished with a soft boiled egg, green onions, cilantro, sambal oelek and lime wedge for one epic #meatlessmonday bowl!

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Mushroom lovers unite! If you love mushrooms as much as I do, well then these bowls are for you! A blend of mushrooms cook with garlic and are added to bowls of cooked ramen and tofu with hot broth poured over top. Then you simply garnish the bowls with allthethings. 

Surprisingly, I’ve always loved mushrooms. Yes, the picky kid loved mushrooms! Since I was little and my mom would put them in salads, I’ve been a fan. Raw, stuffed…you name it. So it was only a matter oftime that I made a ramen bowl solely around mushrooms. In this recipe, I used shiitake and cremini, but if my store hadn’t ran out of  the medley of mushrooms they normally carry, I would have used them instead.

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In a nutshell, any mushrooms work here.

To Make These Mushroom Ramen Bowls You Will Need:

  • olive oil
  • shiitake mushrooms, stems removed and sliced
  • cremini, or medley of your favorite mushrooms, stems removed and sliced
  • fresh garlic
  • tofu
  • dry ramen noodles
  • vegetable or chicken stock (vegetable broth recipe can be found in my cookbook)
  • kosher salt
  • white pepper
  • enoki mushrooms
  • soft boiled eggs
  • green onions
  • cilantro
  • sambal oelek

Start by heating 2 teaspoons olive oil in a dutch oven. Add in the sliced shiitake and cremini (or medley).

Add a pinch of kosher salt, stir and cook until tender. About 5 minutes. Transfer all the mushrooms and garlic to a bowl and add the tofu o Reduce heat to low and heat through.

Meanwhile, bring a saucepan of water to a boil. Add in the ramen noodles, cook the noodles following the package directions. Drain the noodles and divide among 4 bowls. Add the mushrooms and tofu to the bowls as well.

To the dutch oven add in 6 cups of vegetable or chicken stock/broth. Pour any liquids that have accumulated in the bowl of garlicky mushrooms and heat until hot (not boiling). Season (generously if your stock is unsalted) with kosher salt and white pepper, to taste.

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Garnish the mushroom ramen bowls with green onions, enoki mushrooms, soft boiled eggs, cilantro leaves, a lime wedge and sambal Oelek for some heat.

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There’s so many fun things going on in these ramen bowls but I especially love the garlicky mushrooms, soft boiled eggs and noodles.

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Enjoy! And if you give these Mushroom Ramen Bowls a try, let me know! Snap a photo and tag me on twitter or instagram!

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Mushroom Ramen Bowls
Yield: 4

Mushroom Ramen Bowls

These Mushroom Ramen Bowls are loaded with fresh mushrooms, tofu, garlic and homemade broth. Garnished with a soft boiled egg, green onions, cilantro, sambal oelek and lime wedge for one epic bowl!

Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

FOR THE BOWLS:

  • 2 teaspoons extra light olive oil
  • 8 ounces shiitake mushrooms, stems removed and discarded, then sliced
  • 8 ounces cremini (or a medley of mushrooms), stems removed and discarded, then sliced
  • 4 cloves garlic, minced
  • kosher salt
  • white pepper
  • 7 ounces extra firm tofu (pressed and diced)*
  • 6 cups unsalted vegetable broth (or chicken if not vegetarian)
  • 8 ounces dry ramen noodles

FOR THE TOPPINGS:

  • enoki mushrooms
  • soft boiled egg**
  • green onions, sliced into 1-inch pieces
  • cilantro leaves
  • lime wedges
  • sambal oelek (chili garlic sauce) or sriracha

Instructions

  1. Bring a medium pot to boil and cook ramen noodles according to package directions. Drain and divide among bowls.
  2. Meanwhile, heat olive oil in a dutch oven over meidum-low heat. Add cremini and shiitake mushrooms (or mushrooms of your choice), garlic and a pinch of kosher salt. Stir and sauté for 5 mintues or until tender. Transfer to a bowl and set off to the side.
  3. Add the pressed tofu into the dutch oven. Stir and coo 1 to 2 minutes. Divide among the bowls.
  4. Add broth to the pot and any excess mushroom liquids that have accumulated in the bowl. Stir and heat throughly until hot. Season with kosher salt and white pepepr, to taste.
  5. Divide mushrooms among the bowls. Ladel hot broth over top.
  6. Garnish with enoki mushrooms, soft boiled egg, green onions, cilantro, lime wedges and sambal oelek, if desired.

Notes

*HOW TO PRESS TOFU: Wrap tofu in a clean kitchen towl and place into a rimmed metal baking sheet. Place a cutting board or dinner plate on top and weigh down with heavy cans. Press for 30 minutes.

**HOW TO MAKE SOFT BOILED EGGS: Place 2 eggs into a saucepan and cover with water by 2-inches. Cover and bring to a boil. Once boiling, turn off the heat (leaving the pan on the burner) and set a timer for 5-7 minutes - depending on how jammy you want your eggs (I typically do the 7 minutes). When the time is up, use tongs to remove eggs and place in a colander under running cool water. Once cool, peel and slice in half.

Nutrition Information:

Yield:

4

Serving Size:

1 bowl

Amount Per Serving: Calories: 443 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 47mg Sodium: 5281mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 17g
Nutrition information isn’t always accurate.
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