Mushroom Ramen Noodle Soup Recipe

You're going to love this mushroom ramen! The noodles are perfectly chewy, and they're in this rich, savory broth made with miso, soy, and shiitake mushrooms. We've topped it off with shiitake mushrooms, tofu cubes, and fresh baby spinach. There's a bit of green onion, sesame seeds, and some sweet corn for extra flavor. It's got all the traditional ramen flavors you'll love, and it's worth waiting longer than the 3 minutes instant ramen takes.

Fresh ramen noodles aren't fried, unlike packaged instant ramen, which is typically deep-fried to speed up the cooking process. This means fresh ramen noodles have a lower fat content, making them healthier while also offering a more authentic taste. Without the additives and high sodium often found in instant noodles, fresh ramen delivers a cleaner, richer flavor and a satisfying chew that makes for a superior and healthier bowl of ramen.

Ingredients

Noodles

250g all-purpose flour (approx 2 cups)
1/2 cup water
1/2 tsp baking soda
1/2 tsp salt

Broth

8 cups water
4 dried shiitake mushrooms
1 cup dried kombu seaweed
1 large onion, roughly chopped
1 large carrot, roughly chopped
2-3 garlic cloves, smashed
1 thumb-sized piece of ginger, sliced
2 tbsp soy sauce
1 tbsp miso paste
1 tbsp nutritional yeast
1 tsp toasted sesame oil
Salt to taste

Instructions

Noodles

In a small bowl, dissolve 1/2 tsp baking soda and 1/2 tsp salt in 1/2 cup water. Mix well. This is your kansui solution.

In a large mixing bowl, add the flour. Gradually add the kansui solution while mixing with chopsticks or a fork.

Once it starts coming together, use your hands to knead it into a firm dough. If it's too dry, add a few drops of water; if too sticky, add a bit more flour.

Cover the dough with plastic wrap or a damp cloth and let it rest for at least 30 minutes.

After resting, knead the dough again for about 5 minutes until it becomes smooth.

Divide the dough into two pieces.

Using a pasta maker or a rolling pin, roll out each piece to your desired thickness (about 2 mm for ramen noodles).

Cut into thin strips (1-2 mm wide) for ramen noodles.

Bring a pot of water to a boil. Add the noodles and cook for 2-3 minutes or until just tender.

Drain and rinse under cold water to stop the cooking process. Set aside.

Broth

In a large pot, add water, dried shiitake mushrooms, kombu seaweed, onion, carrot, garlic, and ginger.

Bring to a boil, then lower the heat and simmer for 30-40 minutes.

Strain the broth into another pot or bowl, discarding the solids.

Return the broth to the pot and add soy sauce, miso paste, nutritional yeast, sesame oil, and salt to taste.

Stir until everything is well combined.

Keep the broth warm over low heat until ready to serve.

Serving

Divide the cooked ramen noodles among four bowls. Pour the hot broth over the noodles. Add desired toppings.

Toppings Suggestions: Sautéed mushrooms (shiitake, oyster, or portobello), Soft tofu cubes, Sliced green onions, Baby spinach or bok choy, Corn kernels, Bamboo shoots, Nori seaweed, Pickled ginger, Chili oil or sesame seeds.