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!
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.
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
- 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
- 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.
Garnish the mushroom ramen bowls with green onions, enoki mushrooms, soft boiled eggs, cilantro leaves, a lime wedge and sambal Oelek for some heat.
There’s so many fun things going on in these ramen bowls but I especially love the garlicky mushrooms, soft boiled eggs and noodles.
Mushroom Ramen Bowls
FOR THE BOWLS:
- 2 teaspoons olive oil, extra light
- 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 tofu, extra firm, pressed and diced (see notes)
- 6 cups vegetable broth, unsalted or chicken if not vegetarian
- 8 ounces ramen noodles, dried
FOR THE TOPPINGS:
- enoki mushrooms, for serving
- 4 soft boiled eggs, for serving
- green onions, sliced into 1-inch pieces, for serving
- cilantro leaves, minced
- lime wedges, for serving
- sambal oelek, chili garlic sauce or sriracha
MAKE THE NOODLES:
- Bring a medium pot to boil and cook ramen noodles according to package directions. Drain and divide among bowls.
MAKE THE SOUP:
- 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.
- Add the pressed tofu into the dutch oven. Stir and coo 1 to 2 minutes. Divide among the bowls.
- 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.
- Divide mushrooms among the bowls. Ladel hot broth over top.
- Garnish with enoki mushrooms, soft boiled egg, green onions, cilantro, lime wedges and sambal oelek, if desired.
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