Wild mushroom ramen soup is a real luxury ramen! It’s packed with umami, especially from the dried wild mushrooms. Ramen is a super delicious Japanese dish, typically topped with a soft-boiled egg and finely chopped vegetables.
This ramen soup recipe contains many different mushrooms. I love using different kinds of mushrooms as you get a deeper, stronger, and even more delicate flavor. I typically make ramen in the winter, so I use dried wild mushrooms that I find earlier in the year. These can include black trumpet mushrooms and funnel chanterelles as they are packed with flavor and great for ramen. In addition, I use regular button mushrooms and cultivated enoki mushrooms as they have a super nice and crispy texture. Moreover, I was lucky enough to have found the wild version of enoki in the forest, the velvet shank. They were therefore also added to the ramen. Another super fun winter mushroom is the wood ear, which I also found at the same time. They were finely sliced and added to the ramen.
There are many ways to make ramen, so feel free to use mushrooms other than the ones I mention here – both dried and fresh.
Wild mushroom ramen
- 15 g (0.5 oz) dried mushrooms (e.g. black trumpet mushrooms, funnel chanterelles, morels)
- 2 tbsp rapeseed or sunflower oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 200 g (7 oz) button mushrooms, halved and sliced
- 1.5 litres (6⅓ cups) chicken stock, or vegetables stock
- 2 tbsp soy sauce
- 1 tbsp chilli sauce
- 1 tbsp miso paste
- 100 g (3.5 oz) enoki, wild or cultivated
- 100 g (3.5 oz) fresh wood ear mushrooms, finely chopped
- 100 g (3.5 oz) pak choi, finely chopped
- 300 g (10.5 oz) ramen noodles
- 1 tbsp rice vinegar
- 2 spring onions, finely chopped
- 4 eggs, soft-boiled
- Place the dried mushrooms in a bowl with 3 dl (1¼ cups) of cold water. Depending on the type of mushrooms, leave for 10-30 minutes. Turn them a few times so that they absorb enough water. Once fully soaked, gently squeeze the water out of the mushrooms and chop them. Save the mushroom broth for later use.
- Chop all the vegetables and prepare all the mushrooms.
- Heat the oil in a large saucepan. Add garlic, ginger, button mushrooms, and the rehydrated mushrooms. Sauté for about 5 minutes.
- Pour the chicken stock, soy sauce, miso paste, and the remaining mushroom broth (about 2 dl / ⅘ cup) into the saucepan.
- Bring to a boil, cover, and simmer for 20 minutes.
- Add the enoki and wood ear and simmer for about 3 minutes.
- Add the pak choi and simmer for a further 1 minute.
- Cook the ramen noodles according to the packet instructions and mix them into the soup.
- Taste with rice vinegar, soy sauce, and freshly ground pepper.
- Serve in soup plates with soft-boiled eggs and spring onions.