Brown Beech Mushroom Shoyu Ramen
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.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 4 oz fresh brown beech mushrooms, cleaned and torn
- 1 tbsp neutral oil
- ½ small onion, thinly sliced
- 1 cloves garlic, minced
- ½ inch ginger, grated
- 2 cups vegetable stock
- 2 cups water
- ½ 1/4 cup soy sauce
- 1 tbsp mirin
- ½ tbsp brown sugar
- ½ tbsp sesame oil
- 4 oz dried ramen noodles
- 1 green onions, sliced
- ½ tsp rice vinegar (optional)
Instructions
- Sauté onion in oil over medium heat until translucent, 3–4 min, add garlic and ginger 1 min until fragrant.
- Increase heat; add brown beech mushrooms, cook 4–5 min until browned and tender.
- Stir in stock, water, soy sauce, mirin, and brown sugar; simmer 10 min.
- Cook ramen in a separate pot per package directions; drain and toss with sesame oil.
- Season broth, divide noodles into bowls, ladle hot broth with mushrooms, garnish with green onions; finish with a splash of rice vinegar if desired.
Chef’s Pro Tips
- Brown the mushrooms well for deeper umami.
- Add a touch of rice vinegar for brightness.
- Reserve a cup of broth to adjust soup consistency.
Serving Suggestions
Serve with soft-boiled egg and pickled vegetables on the side for extra texture.
Storage Instructions
Store leftovers in an airtight container 2-3 days in the fridge. Reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbs | — |
| fat | — |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!