Mushroom Ramen Soup
Mushroom Ramen Soup is a comforting and nourishing dish that combines rich umami broth with tender noodles and fresh vegetables. Perfect for cozy evenings or busy weeknights, this easy recipe offers customizable options to suit your taste. With vibrant flavors and a satisfying texture, each bowl is a delightful escape from the everyday hustle. Indulge in this heartwarming soup, ideal for warming up on chilly days or sharing with friends and family.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Ingredients
Scale
- 4 cups vegetable broth
- 200g fresh mushrooms (shiitake, cremini, or portobello), sliced
- 250g ramen noodles (fresh or dried)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 scallions, thinly sliced
- Optional: 200g firm tofu, cubed; 100g spinach or bok choy
Instructions
- Clean and slice the mushrooms. Mince the garlic and ginger.
- In a large pot over medium heat, add olive oil. Sauté minced garlic and ginger until fragrant, about 1 minute.
- Add sliced mushrooms to the pot and cook for 5 minutes until softened.
- Pour in vegetable broth and soy sauce; bring to a gentle boil and simmer for about 10 minutes.
- Cook ramen noodles according to package instructions in a separate pot; drain when al dente.
- Assemble by placing cooked noodles in bowls and ladling broth over them. Top with scallions, tofu (if using), and spinach or bok choy.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg