Spicy Mushroom Ramen Noodles
A quick and comforting bowl of Spicy Mushroom Ramen Noodles featuring bold umami flavors, a spicy kick, and silky noodles, ready in under 30 minutes.
Ingredients
Main Ingredients
- 200 g mushrooms, sliced Choose cremini or shiitake for stronger umami; button mushrooms are milder.
- 200 g ramen noodles Fresh noodles provide a silkier texture, while dried noodles are fine too.
- 4 cups vegetable broth Use homemade broth or high-quality boxed broth; if using water, boost umami with soy sauce.
- 2 tablespoons soy sauce
- 1 tablespoon chili paste Use gochujang for a sweet-spicy depth or sambal oelek for pure heat.
- 2 green onions chopped For garnish.
- 1 tablespoon sesame oil For cooking and finishing.
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- to taste Salt and pepper
Instructions
Preparation
- Heat 1 tablespoon of sesame oil in a medium pot over medium heat.
- Add 1 teaspoon minced garlic and 1 teaspoon minced ginger, sautéing until fragrant and just beginning to color.
Cooking the Mushrooms
- Add the sliced mushrooms to the pot and cook until tender and moisture released, stirring occasionally.
Building the Broth
- Pour in 4 cups of vegetable broth, stir in 2 tablespoons soy sauce and 1 tablespoon chili paste.
- Bring the mixture to a gentle simmer.
Cooking the Noodles
- Add 200g ramen noodles to the simmering broth and cook according to package instructions.
Seasoning
- Season the soup with salt and pepper to taste.
Serving
- Ladle the ramen into bowls and garnish with chopped green onions. Serve hot.
Notes
For best texture, cook noodles directly in the broth. Store leftovers separately: broth and solids without noodles for up to 3-4 days. Freeze broth without noodles for up to 3 months.