Soups & Salads

Mushroom Ramen

I love ramen, but didn’t know how to make it. I recently went to a ramen restaurant and I wasn’t impressed with. I wanted to feel what people on TV showed me they felt when they ate ramen. Just that bliss of eating the most delicious food.

When I went to the restaurant, I looked at the basic ingredients and tried to create something like that but better. What I made at home was just so delicious! Ramen has some amazing benefits that go beyond flavor.

Mushroom Broth: Mushroom broth can be made of a variety of mushrooms. It’s a delicious salty and earthy flavor. It is a great source of antioxidants, potassium, improves your immune system, and helps fight free radicals.

Veggies: We all know the benefits of veggies. They help improve your digestive system, have amazing antioxidants, and are full of beautifying nutrients. You can get creative of what veggies you want to include. Make sure to include greens and then whatever other color veggies you want.

Protein: Use whatever protein you want; eggs, boneless chicken, or tofu. These forms of protein are great for adding to your ramen and giving it body.

Mushroom Ramen


  • 2 packets of ramen

  • 4 cups of mushroom broth

  • 2 cloves of garlic

  • 1 shallot

  • 1/2 C of mushrooms

  • 1/4 C of frozen veggies

  • 1/2 C kale or baby bok choy (chopped or whole)

  • 2 eggs

  • 1 TBS olive oil

  • 1/8 TSP black pepper

  • 4 TBS Tamari sauce

  • 1/4 TSP parsley


  1. Chop garlic & shallot into small pieces and slice mushrooms or use frozen mushrooms.

  2. Sauté garlic, shallot and mushrooms.

  3. Add mushroom broth, veggies and mushrooms, Tamari sauce, black pepper and parsley.

  4. Boil eggs for 12 minutes.

  5. Cool off eggs in cold water and peel.

  6. Add kale or bok choy

  7. Serve with eggs and enjoy!

Be sure to let me know if you tried and how you liked this recipe!