Mushroom Ramen

Rich Umami Broth • Lion's Mane & Shiitake • Comforting and Nourishing

This nourishing mushroom ramen is built around the deep savoury flavour of dried Lion's Mane and Shiitake mushrooms, creating a rich umami broth without the need for meat-based stock. Finished with tender noodles, wakame, bok choy, sweet corn, tofu, kimchi and a boiled egg, it's a comforting bowl packed with flavour, texture and goodness.

Serves: 2
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

For the Broth

  • 20g Fleur de Fungi Dried Mushroom Mix (Lion's Mane & Shiitake)
  • 10g kombu
  • 2 cups water
  • 1 tbsp light miso paste
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 small piece fresh ginger, grated
  • ½ bunch green onion, finely sliced
  • 1 tbsp olive oil
  • Generous pinch sea salt

For the Ramen Bowl

  • 2 portions ramen noodles
  • 1 tsp sake
  • 1 tsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tbsp dried wakame seaweed

Garnishes

  • 2 boiled eggs, halved (1 egg per serve)
  • Cooked bok choy
  • Cooked sweet corn kernels (optional)
  • Firm tofu, lightly pan-fried or warmed
  • Kimchi
  • Extra sliced green onion
  • Shredded nori (optional)


Method

1. Prepare the Aromatics

Finely chop the garlic, shallot and green onion. Grate the ginger.

2. Start the Broth

Heat the olive oil in a saucepan over medium heat.

Add the garlic, shallot, green onion and ginger. Sauté for 2 minutes until fragrant.

3. Build the Umami Base

Add the miso paste and stir for 30 seconds to combine with the aromatics.

Add:

  • 20g Fleur de Fungi Dried Mushroom Mix
  • 10g kombu
  • 2 cups water

Whisk gently until the miso dissolves.

Season with a generous pinch of sea salt. Bring to a gentle simmer, cover and cook for 15 minutes.

4. Cook the Noodles

Bring a separate pot of water to the boil.

Cook the ramen noodles according to the package instructions.

Drain and set aside.

5. Finish the Broth

Remove the kombu from the broth.

Taste and adjust seasoning if required.

6. Prepare the Bowls

In each serving bowl, add:

  • ½ tsp sake
  • ½ tsp rice vinegar
  • ½ tbsp sesame oil
  • ½ tbsp toasted sesame seeds
  • A small handful of dried wakame

7. Assemble

Divide the cooked noodles between the bowls.

Pour the hot mushroom broth over the noodles.

Top with:

  • Boiled egg
  • Bok choy
  • Sweet corn
  • Tofu
  • Kimchi
  • Extra green onion
  • Shredded nori (optional)

8. Serve

Serve immediately and enjoy a rich, comforting bowl of mushroom ramen.


Chef's Tip 🍄

For an even deeper mushroom flavour, soak the dried mushroom mix in warm water for 20-30 minutes before cooking. Add the soaking liquid to the broth along with the mushrooms for extra richness and umami depth.

Back to Cooking With Mushrooms