Mushroom Ramen

Servings 4 Serves


  • 8 cups vegetable stock
  • 3 cloves garlic minced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon seasoned rice wine vinegar
  • 1 tablespoon chili paste
  • 2 cups fresh shiitake mushrooms sliced
  • 2 3-oz, packages instant ramen seasoning packet discarded
  • 2 teaspoons toasted sesame oil
  • 3 green onions sliced thin
  • sea salt


  • In a large Dutch oven or stock pot, bring the broth and garlic to a simmer over medium heat. Stir in the soy sauce, vinegar, and chili paste.
  • Add the mushrooms and reduce the heat to low. Simmer for 6 to 8 minutes.
  • Add the ramen noodles and turn the heat up to medium high.
  • Cook until the noodles are al dente (about 3 to 4 minutes), stirring while it cooks. Mix in the sesame oil and season with salt to taste.
  • Serve with green onion on top.
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