Japanese-inspired bowl featuring brown beech mushrooms in a savory shoyu broth. The dish emphasizes umami, a silky broth, and springy ramen, with a touch of brown butter for depth. This recipe is pantry-friendly and comforting for a weeknight meal.
Total time
40 min
Prep
15 min
Cook
25 min
Serves
4
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Serve with soft-boiled egg and pickled vegetables on the side for extra texture.
Store leftovers in an airtight container 2-3 days in the fridge. Reheat gently on the stove.
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