This easy homemade ramen recipe comes together in just 15 minutes. A few simple ingredients create a rich mushroom broth that is incredibly flavorful.
I still remember the first time I tried instant ramen during my high school years. It was so salty, but in that good junk food kind of way that was appealing to me as a teenager.
My friend who served it to me prepared it by soaking the noodles in hot water until they were soft, draining the liquid, and then tossing the seasoning packet with the wet noodles until it dissolved.
This made it extra salty, but considering my favorite food at the time was Cool Ranch Doritos, I didn’t mind. These days, I prefer more traditional ramen.
I consider myself very lucky to live in DC, where I live close to some fantastic ramen restaurants like Toki Underground and Ren’s Ramen.
However, I also like making it at home because the soup comes together very quickly (in 15 minutes unless I’m adding meat), and I always have the ingredients on hand.
Well, let me rephrase that. I don’t keep instant ramen around; I prefer to buy packages of ramen noodles without the seasoning packets. However, since those aren’t available in every grocery store,
I’ve created a version here that will work with standard grocery store instant ramen. Whatever ramen noodles you can find will work here.
Keep an eye on the weight of the packages since brands might vary slightly. You can also swap out the ramen for soba or udon noodles, just adjust the cooking time according to package instructions.
I think shiitake mushrooms add a really wonderful flavor to the broth, but you could also use cremini or button mushrooms if that’s your preference, or you already have them on hand.
Scallions vs Green Onions
This recipe calls for scallions. Wondering about the difference between scallions and green onions? Read scallions vs. green onions to learn more!
Easy Homemade Ramen with Mushrooms
Ingredients
- 8 cups chicken or vegetable stock, preferably homemade, otherwise use low sodium
- 2 tablespoons soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon oyster sauce
- 2 cups fresh shiitake mushrooms, sliced
- 2 (3-ounce packages) instant ramen, seasoning packet discarded (see notes)
- 2 teaspoons toasted sesame oil
- 1/4 cup scallions, sliced thin
- optional: kosher salt to taste
Instructions
- In a large Dutch oven or saucepan, bring the stock to a simmer over medium heat. Stir in the soy sauce, vinegar, and oyster sauce. Add the mushrooms, reduce the heat to low, and simmer for 4-5 minutes. This will infuse the mushroom flavor into the broth.
- Add the ramen noodles and turn the heat up to medium. Cook until the noodles are al dente, stirring periodically, approximately 4 minutes (or according to package instructions). Stir in the sesame oil and scallions. Add salt to taste, if desired.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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Dixya Bhattarai RD says
while growing up, i ate a lot of noodles too along with the seasoning packet..but now i discard that seasoning packet, add ton of veggies and sometimes eggs on top. this one with mushroom looks wonderful
Tori Cooper says
This is definitely a makeover to ramen that you can count me in on! So extremely yum!
Rachel says
Ahh, ramen. I ate so much of that instant stuff in college, I have yet to try the real thing. And I have no idea if there are any ramen restaurants in SoDak (probably not). Still, yours looks amazing, so maybe I should get over my burn-out and give them another try!
foodnessgracious says
Amazing, I say slurp until you can slurp no more!!!
Lauren @ CGM says
GAH! You have no idea how excited I am to try this recipe!!
Amy {Belly Full} says
Ramen is so underrated. I love how you doctored it up!
Jennifer @ Seasons and Suppers says
I love ramen noodles but never the seasoning packs ;) Your version sounds delicious. Will definitely try!
Laura Dembowski says
I have never had ramen of any kind. There’s a restaurant near me I want to check out, but now I want to make this too. I’ll try it with Shirataki noodles. They are really fab and super low cal.
What should I eat for breakfas says
I have a love-hate relationship with ramen. I used to love it and then I went to Japan while 1 month pregnant and it ruined ramen for me. I think it’s time to test it again :D
Alice Choi says
I lovvvveeeee ramen!!! love this recipe! I live off of Asian food and ramen in the winter. . and thank God for those fried ramen noodles from those packets . . I always toss the powder pack too!
Shelly West says
This looks so amazing! I also remember being in love with the salty packet ramen when in college and then slowly started only using half a packet. We don’t have any place around me that serves fancy ramen like this so I’m just going to have to make my own out of this recipe!
Megan {Country Cleaver} says
I remember my sister just eating the salt packets solo… I mean, woah. But after having the real stuff, you can’t go back to the premade packets!! This is a stunner!
Zainab @ Blahnik Baker says
Next time I am in DC I’ll have to try those restaurants but for now, I will go for this!! I think it was college since I had ramen.
brittnee says
yummy…ty
Carolyn says
The perfect comfort food!