This Mushroom Ramen Recipe is so loaded with veggies, my landlord forgot I owe him money. We’re talking crispy beansprouts, bamboo shoots, bok choy, corn, and jammy eggs swimming in a miso broth so rich it should be illegal. Topped with Lao Gan Ma’s crispy chili for that ‘I own this building now’ energy. Let’s get to it before he changes his mind.
Ramen is a love letter to pantry magic. After years of tweaking, I’ve perfected a slow-cooked broth so deep and rich, it’ll make you swear there’s beef in it (but nope, 100% veggie with optional eggs). The secret? Roasted shitake mushrooms, fermented sauces, and letting time work its alchemy. Side note: I’m not paid to mention these products but they’re affordable and what I used.
Why This Mushroom Ramen Recipe Beats Takeout
- Slow-cooked depth: 3+ hour broth simmers into liquid gold
- Pantry hacker’s dream: Uses Better Than Bouillon, random mushrooms, and condiments you’ll reuse for months
- Customizable heat: Lao Gan Ma Crisp Chili for spice lovers, leek flower sauce for funk addicts
- Texture heaven: Lotus Foods Rice Ramen stays perfectly chewy
Slow-Cooked Roasted Mushroom Ramen Recipe
Active Time: 30 mins | Slow Cook Time: 3-6 hrs | Serves: 4
Ingredients
The Broth (The Soul)
- 6 cups water + 1.5 tbsp Better Than Bouillon Vegetable Base (or 6 cups veggie broth)
- 1 lb mixed Asian mushrooms (oyster, shiitake, wood ear – whatever’s cheap)
- 1 onion, quartered (skin on for color)
- 4 garlic cloves, smashed
- 1 leek, chopped (white part only)
- 1 tbsp leek flower sauce (韭花酱)
- 2 tbsp Marukome Miso Paste
- 1 tbsp grated ginger
- 1 tsp whole black peppercorns
The Noodles & Toppings
- 4 packs Lotus Foods Organic Millet & Brown Rice Ramen (or sub any ramen)
- 1 cup bean sprouts (add raw for crunch or blanch for 30 sec)
- ½ cup bamboo shoots (canned, drained—or fresh if you’re fancy)
- 2 heads baby bok choy, halved (or sub spinach)
- ½ cup corn kernels (fresh, canned, or charred for smokiness)
- 1 carrot, julienned or spiralized
- 1 lb mixed mushrooms (shiitake + cremini for depth, or sub oyster, or enoki)
- Lao Gan Ma Crisp Chili Spicy (mandatory for chaos)
- 2 soft-boiled eggs (6 mins for jammy)
- Scallions, sliced
- Toasted sesame oil (a drizzle for magic)
- Optional: Roasted garlic, nori strips, or cilantro
Step-by-Step Recipe
1. Slow-Cook the Broth
- In a slow cooker or Dutch oven, combine all broth ingredients.
- Cook on LOW for 6 hours (or HIGH for 3 hours). Relax, stream shows or play LoL with your parasocial community.
- Strain (discard solids) and skim excess oil.
2. Roast the ‘Shrooms
- Toss 1 lb mushrooms with olive oil, salt, and pepper.
- Roast at 425°F for 20 mins until crispy.
3. Assemble Like a Ramen Shop
- Cook noodles per package (usually 3-4 mins).
- Ladle hot broth over noodles.
- Top with roasted mushrooms, jammy eggs, and a drizzle/scoop of Lao Gan Ma.
- Finish with scallions and sesame oil.
Pro Tips
- Broth Hack: Make a double batch and freeze portions for lazy days.
- Mushroom Mix: Asian markets sell pre-mixed packs for $2-3.
- Leek Flower Sauce: Start with 1 tsp—it’s POTENT.
- Slow Cooker vs. Stove: Stove works (simmer 2+ hrs), but slow cooker is set-and-forget.
Why Slow Cooking Wins
- Extracts maximum flavor from cheap ingredients
- Miso + leek flower sauce meld into a savory symphony
- Better Than Bouillon adds depth without hours of reducing
Serving Suggestions
- Date Night: Add seared tofu or shrimp.
- Hangover Cure: Extra chili oil + a splash of rice vinegar.
- Meal Prep: Broth lasts 5 days in the fridge or 3 months frozen. It’s better when made fresh with love.
Final Thought
This is the ramen I make when I want to impress someone or treat myself. It’s proof that time + cheap ingredients = magic. Try it and tag us.
