5 stars (25 ratings)
48 Comments »
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Restaurant-quality ramen noodles you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!
Guys, we’re headed to New Orleans!
It’s not a special occasion or anything. I just really really really need beignets. Like 17 beignets to be exact. It’s my specialized wedding diet.
But first things first. Because we really need to talk about this mushroom ramen.
Now if you were anything like me in college, those instant ramen cups werelife. My dorm room was packed with boxes and boxes of them, particularlyShin Ramyun. It was a staple to say the least.
But now that I’m adulting, I’ve passed the torch to homemade ramen, made with the most well-seasoned, most perfect mushroom broth.
That’s all you really need for good-quality ramen at home. A well seasoned broth, some noodles, and your favorite toppings – in this case, it’s a soft boiled egg, all the extra mushrooms in the world, and green onions.
Mushroom Ramen
Yield: 4 servings
Prep: 30 minutes minutes
Cook: 35 minutes minutes
Total: 1 hour hour 5 minutes minutes
Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!
5 stars (25 ratings)
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Ingredients
- 1 1-ounce package dried shiitake mushrooms
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 2 large shallots, minced
- 1 tablespoon freshly grated ginger
- 6 cups chicken stock
- 1 ½ tablespoons white miso paste
- 2 teaspoons soy sauce
- 3 slices bacon
- ¾ pound fresh assorted mushrooms, sliced
- 2 3.5-ounce packages instant ramen noodles, flavor packets discarded
- 1 tablespoon rice wine vinegar
- Freshly ground black pepper, to taste
- 4 soft boiled eggs, peeled and halved
- 2 green onions, thinly sliced
Instructions
In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reservedshiitake mushrooms until golden and browned, about 3 minutes.
Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon.Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon.
Stir in assorted mushrooms; simmer until softened, about 3-5 minutes.
Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.
Serve immediately, garnished with soft boiled eggs and green onions.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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posted on January 18, 2019under asian inspired, entree, soup
48 CommentsLeave a Comment »
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48 comments -
Rachel Lunzer — June 13, 2023 @ 4:59 PM Reply
Can I use red miso instead of white?
-
Lacey — March 5, 2023 @ 7:22 PM Reply
I substituted cubed ham instead of bacon, but figured one salty, smoky meat for another should work. I didn’t remove the meat and took a shortcut with the eggs by poaching them right in the soup the last couple minutes. This was the perfect meal for this snowy South Dakota night. The husband and I both loved it!
-
Phiss — January 4, 2023 @ 4:52 PM Reply
OMG! This is exactly what your website name ‘damn delicious’. I was but skeptical at first about all those mushrooms and doesn’t seem like too much seasoning compared to other ramen soup recipes. My families and I were so impressed with the soup. Just wonder if I could use sliced pork (those for hotpot or shabu shabu) instead of bacon ? Coz it would be comparatively healthier and less fat in the soup.
-
Aly F — April 11, 2022 @ 8:11 PM Reply
Love this recipe, and look forward to making it over and over since it’s so easy and flexible. Used fish sauce in lieu of miso, and thick cut bacon which I cut after cooking and dropped back in. Also used GF brown rice noodles (Lotus Foods). Thank you for sharing it with your notes!
-
Tia — October 24, 2021 @ 9:07 PM Reply
Can we use beef broth for this?
-
Jana @ Damn Delicious — October 25, 2021 @ 3:57 AM Reply
Hi Tia, using beef broth may change the taste of the dish but in theory it can be substituted. As always, please use your best judgement when making modifications or substitutions.
-
Alice — September 16, 2021 @ 4:24 PM Reply
This recipe is amazing!! I’ve made it so many times now and it just now occurred to me that I should leave a review 🙂 such a nice depth of flavor with this ramen. Love it!!
-
Mari — January 10, 2021 @ 9:30 PM Reply
Can you suggest an instant ramen that doesnt use palm oil? My 11 year old son did a project on global warming and palm oil and I try not to buy it now but we all miss instant ramen.
-
Ana — January 23, 2021 @ 9:59 PM Reply
http://www.rainforestsaferamen.com/ has no palm oil and Koyo Noodles, Lotus Foods also is.
-
Chrissie — January 8, 2021 @ 3:41 AM Reply
This was really good! Will definitely make this whenever I need something hearty and comforting. 🙂 Thank you!
-
Shiuomuenjo Doeseb — November 5, 2020 @ 11:22 AM Reply
Soooo good, I didn’t have miso so I used soy sauce and fish sauce for that umami flavor, left out the vinager, added broccolini, spiralized carrots and fresh sh*take/exotic mushrooms and a soft boiled egg. It was amazing
-
Rebecca Jones — November 2, 2020 @ 6:08 AM Reply
I was up early today. So I made this. I absolutely love it. Followed this recipe exactly as you posted, this will be a staple for me during the winter months. I love ramen noodles, but could never really enjoy due to the salt content. This recipe came out perfect. Thank you
-
Mari — September 26, 2020 @ 1:40 PM Reply
Can you recommend a ramen brand that does not use palm oil?
-
Michele Lim — July 29, 2020 @ 2:00 PM Reply
Was really delicious and easy to make! I just chopped up the bacon and left it in there to eat. I didn’t have white miso paste but just used Korean bean paste and turned out fine. I also made a couple of soy sauce eggs so I can add them when I’m eating this throughout the week. Thanks for your easy to follow and delicious recipes!
-
Amanda Simonds — June 3, 2020 @ 3:31 PM Reply
I found this recipe amazingly versatile! Mine probably tasted different, but it was still amazing.
I used fresh sh*takes, just skipped the mushroom water part and cooked them in the skillet.
Used almond butter instead of miso paste.
No bacon.
Still super hearty, kinda creamy from the almond butter and soooo good. Just a really solid soup recipe. Thanks so much ❤️
-
Susan Krombeen — February 8, 2020 @ 12:47 PM Reply
I’m sick today with bronchitis so my hubs helped me make this. She is right about the broth, simple to make and a delicious flavor.! Will add this to the rotation….
-
Christina — February 1, 2020 @ 3:53 PM Reply
OMG!!! This is an awesome recipe, thank you for all the great recipes you post. I’ve made ramen before but never realized that the missing ingredient was miso!! In love thank you again.. this will be a regular in my house. I almost skimped on the dried mushrooms… but so glad I didn’t. It definitely adds to the richness of the broth. Oh.. and no need to discard the bacon.. just fry it up and a sprinkle of salt and crumble it up to add to with the green onions!! Delicious! Thanks again!
-
Max Levis — October 31, 2019 @ 1:55 AM Reply
That’s an awesome recipe just loved your way of making ramen, its super delicious and amazing.
-
Loretta — August 22, 2019 @ 12:51 PM Reply
Wonderful! I used pork belly sliced into one-inch chunks instead of bacon and browned it with the ginger, garlic, and shallots. Using frozen ramen noodles took it to the next level. I topped mine with a bit of seaweed and kimchi in addition to the hard boiled egg. Not sure if it needed the vinegar, but it tasted spectacular!
-
Vivian Dsouza — March 26, 2019 @ 1:28 AM Reply
Made this today and delicious. Looking for great other new something recipes and this does it. Thanks for sharing
-
Evie — March 6, 2019 @ 6:24 PM Reply
This was delicious! My family loved it. I’ll definitely make it again!
-
Julia — February 11, 2019 @ 11:56 PM Reply
I love homemade ramen and yours looks absolutely delicious!
-
Rasheeda Henry — February 3, 2019 @ 4:25 PM Reply
I just made it and its soo good. I made it without the bacon so I cannot tell you how the true recipe tastes like. Thank you for the recipe. Ate it while watching the super bowl and cheering on the Patriots!
-
onlinecakebhavna — January 30, 2019 @ 10:36 PM Reply
Quick and easy to make.
-
Mary — January 27, 2019 @ 4:44 PM Reply
Made this tonight, the flavor was AMAZING!! My 8 year old daughter loved it!! The broth is to die for with the bacon OMG! Mine wasn’t as pretty and I used you instant pot egg timing for cooking the soft eggs! You should link the eggs in this recipe… So good!
-
Tawana — January 31, 2019 @ 11:43 AM Reply
I kept the bacon and used in her yummy biscuit recipe!
-
Nikki — January 22, 2019 @ 7:10 PM Reply
I’m making it right now, so far the broth tastes great! Why discard the bacon?
-
Jana @ Damn Delicious — January 22, 2019 @ 7:18 PM Reply
It’s only for the flavor of the ramen broth.
-
Cathryn Olsen — January 22, 2019 @ 1:33 PM Reply
Can the miso paste be substituted, or just left out? Or would it strongly change the flavor of the broth?
-
Chungah @ Damn Delicious — January 22, 2019 @ 1:40 PM Reply
Cathryn, I do not recommend substituting or omitting as the flavor profile will change quite drastically without it.
-
Nina — January 21, 2019 @ 10:00 PM Reply
Hi, I just discovered your site a few hours ago and all your recipes I’ve seen look delicious! I can’t wait to try them… Can you tell me where to find white miso paste though? Do most grocery stores even carry it? And also the dried mushrooms? To have you in advance!
-
Chungah @ Damn Delicious — January 22, 2019 @ 5:55 AM Reply
Many large grocery stores sell miso paste and dried mushrooms these days. But if your local grocery does not carry it, you can try a Japanese market or health food store instead.
-
Sheila dube — January 20, 2019 @ 3:24 PM Reply
Instant pot rotisserie chicken was excellent. It was s
Very tender and would use that recipe often
-
Jennifer — January 20, 2019 @ 8:54 AM Reply
Sounds delicious! Is the bacon cooked ahead of time?
-
Chungah @ Damn Delicious — January 20, 2019 @ 10:26 AM Reply
No, it is not. 🙂
-
Jessi Summers — January 20, 2019 @ 7:25 AM Reply
What changes would be made if using fresh shiitake instead of dried? Thanks!
-
Chungah @ Damn Delicious — January 20, 2019 @ 5:38 PM Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
-
Kristi — May 24, 2020 @ 5:03 PM Reply
My grocery store only carries fresh shiitakes so we made some substitutions that work for us. We use 2 cups vegetable broth + 1 tsp fish sauce in place of the 2 cups mushroom water then prepare the rest as directed. Hope this helps!
-
Mary — January 19, 2019 @ 5:12 PM Reply
I can’t find dried shiitake mushrooms anywhere! What can I use instead?
-
Chungah @ Damn Delicious — January 19, 2019 @ 6:33 PM Reply
Mary, you can try to substitute cremini mushrooms but as always, please use your best judgment when making substitutions and modifications.
-
kimberly Koch — January 19, 2019 @ 1:47 PM Reply
As one who eats a plant based diet, I will be making this with vegetable broth, but I’m eating the eggs!
Sounds heavenly! ❣️
-
Denise — January 19, 2019 @ 12:29 PM Reply
I can’t wait to try. It looks so delicious. Can I substitute the chicken stock with vegetable broth and switch the canola oil for some other oil?? Thank you so much for this recipe.
-
Chungah @ Damn Delicious — January 19, 2019 @ 2:12 PM Reply
Yes, absolutely!
-
EILEEN — January 19, 2019 @ 9:28 AM Reply
What can substitute for the bacon
Thanks
-
Chungah @ Damn Delicious — January 19, 2019 @ 9:52 AM Reply
You can omit if you wish.
-
Ryb Katz — January 19, 2019 @ 9:26 AM Reply
I haven’t yet tried making this, but was just curious if rather than pre-packaged ramen noodles, you could use the fresh, grocery store noodles (Yaki-Soba)? Either way, this looks amazing and I can’t wait to try it. LOVE your blog! Thank you!
-
Chungah @ Damn Delicious — January 19, 2019 @ 9:52 AM Reply
Yes, Yaki-Soba is a great substitute!
-
Laura — January 19, 2019 @ 4:06 AM Reply
I’ve never been a fan of store-bought ramen.
I’ve eaten a few though – during exams periods microwave meals were real time savers – but otherwise I’d rather cook a plain easy dinner (spaghetti and tomato sauce anyone?).
Anyway. Yours do not look like store-bought ramen. AT ALL.
They do look delicious. So damn delicious my mouth is watering. I’ll definetely give this a try.
Thanks for sharing another great recipe.
Rachel Lunzer — June 13, 2023 @ 4:59 PM Reply
Can I use red miso instead of white?
Lacey — March 5, 2023 @ 7:22 PM Reply
I substituted cubed ham instead of bacon, but figured one salty, smoky meat for another should work. I didn’t remove the meat and took a shortcut with the eggs by poaching them right in the soup the last couple minutes. This was the perfect meal for this snowy South Dakota night. The husband and I both loved it!
Phiss — January 4, 2023 @ 4:52 PM Reply
OMG! This is exactly what your website name ‘damn delicious’. I was but skeptical at first about all those mushrooms and doesn’t seem like too much seasoning compared to other ramen soup recipes. My families and I were so impressed with the soup. Just wonder if I could use sliced pork (those for hotpot or shabu shabu) instead of bacon ? Coz it would be comparatively healthier and less fat in the soup.
Aly F — April 11, 2022 @ 8:11 PM Reply
Love this recipe, and look forward to making it over and over since it’s so easy and flexible. Used fish sauce in lieu of miso, and thick cut bacon which I cut after cooking and dropped back in. Also used GF brown rice noodles (Lotus Foods). Thank you for sharing it with your notes!
Tia — October 24, 2021 @ 9:07 PM Reply
Can we use beef broth for this?
-
Jana @ Damn Delicious — October 25, 2021 @ 3:57 AM Reply
Hi Tia, using beef broth may change the taste of the dish but in theory it can be substituted. As always, please use your best judgement when making modifications or substitutions.
Alice — September 16, 2021 @ 4:24 PM Reply
This recipe is amazing!! I’ve made it so many times now and it just now occurred to me that I should leave a review 🙂 such a nice depth of flavor with this ramen. Love it!!
Mari — January 10, 2021 @ 9:30 PM Reply
Can you suggest an instant ramen that doesnt use palm oil? My 11 year old son did a project on global warming and palm oil and I try not to buy it now but we all miss instant ramen.
-
Ana — January 23, 2021 @ 9:59 PM Reply
http://www.rainforestsaferamen.com/ has no palm oil and Koyo Noodles, Lotus Foods also is.
Chrissie — January 8, 2021 @ 3:41 AM Reply
This was really good! Will definitely make this whenever I need something hearty and comforting. 🙂 Thank you!
Shiuomuenjo Doeseb — November 5, 2020 @ 11:22 AM Reply
Soooo good, I didn’t have miso so I used soy sauce and fish sauce for that umami flavor, left out the vinager, added broccolini, spiralized carrots and fresh sh*take/exotic mushrooms and a soft boiled egg. It was amazing
Rebecca Jones — November 2, 2020 @ 6:08 AM Reply
I was up early today. So I made this. I absolutely love it. Followed this recipe exactly as you posted, this will be a staple for me during the winter months. I love ramen noodles, but could never really enjoy due to the salt content. This recipe came out perfect. Thank you
Mari — September 26, 2020 @ 1:40 PM Reply
Can you recommend a ramen brand that does not use palm oil?
Michele Lim — July 29, 2020 @ 2:00 PM Reply
Was really delicious and easy to make! I just chopped up the bacon and left it in there to eat. I didn’t have white miso paste but just used Korean bean paste and turned out fine. I also made a couple of soy sauce eggs so I can add them when I’m eating this throughout the week. Thanks for your easy to follow and delicious recipes!
Amanda Simonds — June 3, 2020 @ 3:31 PM Reply
I found this recipe amazingly versatile! Mine probably tasted different, but it was still amazing.
I used fresh sh*takes, just skipped the mushroom water part and cooked them in the skillet.
Used almond butter instead of miso paste.
No bacon.
Still super hearty, kinda creamy from the almond butter and soooo good. Just a really solid soup recipe. Thanks so much ❤️
Susan Krombeen — February 8, 2020 @ 12:47 PM Reply
I’m sick today with bronchitis so my hubs helped me make this. She is right about the broth, simple to make and a delicious flavor.! Will add this to the rotation….
Christina — February 1, 2020 @ 3:53 PM Reply
OMG!!! This is an awesome recipe, thank you for all the great recipes you post. I’ve made ramen before but never realized that the missing ingredient was miso!! In love thank you again.. this will be a regular in my house. I almost skimped on the dried mushrooms… but so glad I didn’t. It definitely adds to the richness of the broth. Oh.. and no need to discard the bacon.. just fry it up and a sprinkle of salt and crumble it up to add to with the green onions!! Delicious! Thanks again!
Max Levis — October 31, 2019 @ 1:55 AM Reply
That’s an awesome recipe just loved your way of making ramen, its super delicious and amazing.
Loretta — August 22, 2019 @ 12:51 PM Reply
Wonderful! I used pork belly sliced into one-inch chunks instead of bacon and browned it with the ginger, garlic, and shallots. Using frozen ramen noodles took it to the next level. I topped mine with a bit of seaweed and kimchi in addition to the hard boiled egg. Not sure if it needed the vinegar, but it tasted spectacular!
Vivian Dsouza — March 26, 2019 @ 1:28 AM Reply
Made this today and delicious. Looking for great other new something recipes and this does it. Thanks for sharing
Evie — March 6, 2019 @ 6:24 PM Reply
This was delicious! My family loved it. I’ll definitely make it again!
Julia — February 11, 2019 @ 11:56 PM Reply
I love homemade ramen and yours looks absolutely delicious!
Rasheeda Henry — February 3, 2019 @ 4:25 PM Reply
I just made it and its soo good. I made it without the bacon so I cannot tell you how the true recipe tastes like. Thank you for the recipe. Ate it while watching the super bowl and cheering on the Patriots!
onlinecakebhavna — January 30, 2019 @ 10:36 PM Reply
Quick and easy to make.
Mary — January 27, 2019 @ 4:44 PM Reply
Made this tonight, the flavor was AMAZING!! My 8 year old daughter loved it!! The broth is to die for with the bacon OMG! Mine wasn’t as pretty and I used you instant pot egg timing for cooking the soft eggs! You should link the eggs in this recipe… So good!
-
Tawana — January 31, 2019 @ 11:43 AM Reply
I kept the bacon and used in her yummy biscuit recipe!
Nikki — January 22, 2019 @ 7:10 PM Reply
I’m making it right now, so far the broth tastes great! Why discard the bacon?
-
Jana @ Damn Delicious — January 22, 2019 @ 7:18 PM Reply
It’s only for the flavor of the ramen broth.
Cathryn Olsen — January 22, 2019 @ 1:33 PM Reply
Can the miso paste be substituted, or just left out? Or would it strongly change the flavor of the broth?
-
Chungah @ Damn Delicious — January 22, 2019 @ 1:40 PM Reply
Cathryn, I do not recommend substituting or omitting as the flavor profile will change quite drastically without it.
Nina — January 21, 2019 @ 10:00 PM Reply
Hi, I just discovered your site a few hours ago and all your recipes I’ve seen look delicious! I can’t wait to try them… Can you tell me where to find white miso paste though? Do most grocery stores even carry it? And also the dried mushrooms? To have you in advance!
-
Chungah @ Damn Delicious — January 22, 2019 @ 5:55 AM Reply
Many large grocery stores sell miso paste and dried mushrooms these days. But if your local grocery does not carry it, you can try a Japanese market or health food store instead.
Sheila dube — January 20, 2019 @ 3:24 PM Reply
Instant pot rotisserie chicken was excellent. It was s
Very tender and would use that recipe often
Jennifer — January 20, 2019 @ 8:54 AM Reply
Sounds delicious! Is the bacon cooked ahead of time?
-
Chungah @ Damn Delicious — January 20, 2019 @ 10:26 AM Reply
No, it is not. 🙂
Jessi Summers — January 20, 2019 @ 7:25 AM Reply
What changes would be made if using fresh shiitake instead of dried? Thanks!
-
Chungah @ Damn Delicious — January 20, 2019 @ 5:38 PM Reply
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
-
Kristi — May 24, 2020 @ 5:03 PM Reply
My grocery store only carries fresh shiitakes so we made some substitutions that work for us. We use 2 cups vegetable broth + 1 tsp fish sauce in place of the 2 cups mushroom water then prepare the rest as directed. Hope this helps!
Mary — January 19, 2019 @ 5:12 PM Reply
I can’t find dried shiitake mushrooms anywhere! What can I use instead?
-
Chungah @ Damn Delicious — January 19, 2019 @ 6:33 PM Reply
Mary, you can try to substitute cremini mushrooms but as always, please use your best judgment when making substitutions and modifications.
kimberly Koch — January 19, 2019 @ 1:47 PM Reply
As one who eats a plant based diet, I will be making this with vegetable broth, but I’m eating the eggs!
Sounds heavenly! ❣️
Denise — January 19, 2019 @ 12:29 PM Reply
I can’t wait to try. It looks so delicious. Can I substitute the chicken stock with vegetable broth and switch the canola oil for some other oil?? Thank you so much for this recipe.
-
Chungah @ Damn Delicious — January 19, 2019 @ 2:12 PM Reply
Yes, absolutely!
EILEEN — January 19, 2019 @ 9:28 AM Reply
What can substitute for the bacon
Thanks
-
Chungah @ Damn Delicious — January 19, 2019 @ 9:52 AM Reply
You can omit if you wish.
Ryb Katz — January 19, 2019 @ 9:26 AM Reply
I haven’t yet tried making this, but was just curious if rather than pre-packaged ramen noodles, you could use the fresh, grocery store noodles (Yaki-Soba)? Either way, this looks amazing and I can’t wait to try it. LOVE your blog! Thank you!
-
Chungah @ Damn Delicious — January 19, 2019 @ 9:52 AM Reply
Yes, Yaki-Soba is a great substitute!
Laura — January 19, 2019 @ 4:06 AM Reply
I’ve never been a fan of store-bought ramen.
I’ve eaten a few though – during exams periods microwave meals were real time savers – but otherwise I’d rather cook a plain easy dinner (spaghetti and tomato sauce anyone?).
Anyway. Yours do not look like store-bought ramen. AT ALL.
They do look delicious. So damn delicious my mouth is watering. I’ll definetely give this a try.
Thanks for sharing another great recipe.
