Maitake Mushroom Ramen/Ricebowl Recipe

Inspired by Pinwheel Garden Dumpling and Noodle Bar

Time30m

Serves2

Savor the umami-rich maitake mushroom ramen or rice bowl, featuring tender mushrooms in a savory broth or over fluffy rice, garnished with fresh herbs and vegetables.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Maitake Mushroom Ramen Ingredients

7.05 oz (200 grams) Maitake mushrooms

5.29 oz (150 grams) Ramen noodles

3.17 cup (750 ml) Vegetable broth

2 tbs Aged soy sauce

2 cloves Garlic, minced

1 tbs Ginger, grated

3 stalks Green onions, chopped

1 tbs Toasted sesame oil

1 sheet Nori sheets, cut into strips

2 units Soft-boiled eggs

to taste Chili oil

to taste Celtic sea salt

Method

Cooking Directions

Prepare the Mushrooms

In a skillet, heat the sesame oil over medium heat. Add the maitake mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Add minced garlic and grated ginger, cooking for an additional 2 minutes. Season with salt to taste and set aside.

Cook the Ramen Noodles

In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Once cooked, drain and set aside.

Prepare the Broth

In a large pot, bring the vegetable broth to a simmer. Stir in soy sauce and adjust seasoning with salt as needed.

Assemble the Bowl

In a serving bowl, place a portion of cooked ramen noodles. Pour hot broth over the noodles, then top with sautéed maitake mushrooms, soft-boiled eggs (halved), chopped green onions, nori strips, and drizzle with chili oil to taste.

Serve

Serve immediately and enjoy your delicious maitake mushroom ramen or rice bowl!