How to cook enoki mushrooms ramen

This Enoki Mushroom Ramen Changed How We Cook – Now It’s a Weekly Ritual We Crave

Something magical happens when the delicate tendrils of enoki mushrooms meet a deep, umami-rich ramen broth. It’s more than just food—it’s an experience. From the first time we crafted this dish, the scent alone stopped us in our tracks. The savory aroma of soy, miso, garlic, and ginger swirling with the earthy sweetness of mushrooms filled the entire kitchen and beyond. And the slurp? Oh, that slurp—unforgettable.

This isn’t your average ramen. This is soul food, body-warming, heart-filling, comfort-in-a-bowl. It’s for cold nights, long days, or anytime you just need to be wrapped in the gentlest culinary hug. We made it once and instantly knew: this recipe had to be part of our weekly routine. It’s nourishing, simple, and infinitely customizable—perfect for solo meals or sharing with people you love.

Preparation Time

• Total time: 40 minutes

• Prep time: 15 minutes

• Cooking time: 25 minutes

• Serves: 4 people

• Difficulty: Medium

Now let’s gather what we need to begin this cozy journey together.

The Necessary Ingredients

• 200g enoki mushrooms (trimmed and separated gently)

• 2 tablespoons sesame oil (or avocado oil for a neutral flavor)

• 3 garlic cloves (minced)

• 1 tablespoon fresh ginger (grated or finely chopped)

• 1 tablespoon white miso paste (or red miso for deeper flavor)

• 2 tablespoons soy sauce (tamari for gluten-free)

• 1 tablespoon rice vinegar (adds brightness)

• 1 tablespoon chili oil or chili crisp (optional, for heat)

• 4 cups vegetable broth (or dashi for a more traditional base)

• 1 tablespoon mirin (adds gentle sweetness)

• 200g ramen noodles (fresh, instant, or gluten-free rice noodles)

• 2 soft-boiled eggs (omit or use tofu slices for vegan version)

• 1 sheet nori (torn into pieces)

• 1/2 cup chopped scallions

• 1/2 cup corn kernels (fresh or frozen)

• 1 tablespoon toasted sesame seeds

• Optional toppings: pickled bamboo shoots, sautéed spinach, mushrooms of other varieties, kimchi

Before we dive into the actual steps, here are some creative ways to adapt this recipe:

• Vegan version: Replace eggs with tofu cubes or tempeh. Use vegan miso and double-check broth is vegan.

• Gluten-free: Use tamari instead of soy sauce and gluten-free noodles.

• Low-sodium: Opt for low-sodium soy sauce and broth.

• Protein-rich: Add boiled edamame, poached chicken, or marinated tempeh.

Now that we’ve got our ingredients and ideas ready, let’s begin cooking!

The Steps of Preparation (possible in all kinds of variations)

This part is where it all comes together—the scents, the textures, and the little choices that make the dish truly yours.

1. In a medium saucepan, heat the sesame oil over medium heat.

2. Sauté the garlic and ginger until fragrant, about 1–2 minutes.

3. Stir in the miso paste, letting it dissolve slightly in the hot oil mixture.

4. Add the soy sauce, rice vinegar, mirin, and vegetable broth. Bring to a gentle boil.

5. Reduce the heat and let the broth simmer uncovered for 15–20 minutes to deepen the flavor.

6. Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.

7. In the final 5 minutes of simmering, add the enoki mushrooms to the broth and let them soften gently.

8. Optional: sauté additional mushrooms in a pan for a meatier texture.

9. Optional: for air fryer method, toss tofu cubes in sesame oil and soy sauce, then air fry at 200°C (390°F) for 12 minutes until golden.

10. To serve, divide the noodles into bowls.

11. Ladle the hot broth and enoki mushrooms over the noodles.

12. Top with soft-boiled eggs (halved), scallions, corn, nori, sesame seeds, and any extras.

13. Drizzle chili oil or sprinkle chili flakes if you like it spicy.

14. Serve hot—and slurp it up while it’s steaming and fragrant.

Nutritional Benefits

• Enoki mushrooms are low in calories and rich in fiber, antioxidants, and immune-boosting polysaccharides.

• Garlic and ginger are powerful anti-inflammatory and antimicrobial agents.

• Miso is a natural probiotic that supports gut health and digestion.

• Vegetable broth provides hydration, electrolytes, and vitamins depending on the vegetables used.

• Ramen noodles (especially whole grain or gluten-free) provide energizing complex carbs.

• Scallions and sesame seeds add minerals like zinc, magnesium, and iron.

• Soft-boiled eggs or tofu bring a dose of protein to balance the meal.

Now that we’ve created the perfect base, let’s talk about how to take this bowl even further.

Possible Additions or Upgrades

One of the joys of ramen is how endlessly customizable it is. Depending on our mood, we’ve experimented with all sorts of creative add-ins.

• Try adding a spoonful of peanut butter into the broth for a creamy, Thai-inspired twist.
• Drop in some spinach or bok choy during the last 2–3 minutes of simmering for extra greens.
• Top with fermented veggies like kimchi for gut-friendly tang.
• A drizzle of truffle oil right before serving? Out of this world.
• Swap enoki for shiitake, oyster, or king trumpet mushrooms if you’re in the mood for something heartier.

Now, let’s answer some of the most common questions we get about this magical bowl of goodness.

Frequently Asked Questions

Can I use dried enoki mushrooms?
Yes, but you’ll need to soak them in warm water for 20–30 minutes before adding them to the broth.

Can I make this in an Instant Pot?
Definitely. Use the sauté function for garlic and ginger, then add all broth ingredients and set on “Soup” mode for 10 minutes. Add noodles and toppings after pressure release.

Is this ramen freezer-friendly?
The broth can be frozen, but we recommend making fresh noodles and toppings when serving.

How can I make it spicier?
Add more chili oil, a spoonful of gochujang, or even crushed red pepper flakes during the broth simmer.

What can I use instead of miso paste?
Try tahini with a splash of soy sauce for a nutty substitute, or skip it and boost umami with mushroom broth.

Can kids eat this?
Absolutely—just reduce or skip the chili oil and make sure everything is soft and manageable for their palate.

Is this recipe good for meal prep?
Yes! Store the broth separately from the noodles and toppings to avoid sogginess. Assemble when ready to eat.

Can I use meat in this recipe?
Sure. Sliced grilled chicken, pork belly, or even shrimp pair wonderfully with the flavors here.

Can I add cheese?
Yes—and it’s delicious. A little grated parmesan or a slice of melting cheese adds a Japanese “cheesy ramen” twist.

How long does the broth keep?
Up to 5 days in the fridge or 3 months in the freezer in a sealed container.

If this enoki mushroom ramen made your mouth water, imagine what it will do for your friends and family! From my kitchen to yours, I hope you enjoy every savory, soul-soothing spoonful.

Please share this recipe with your community—on social media, with a friend, or at your next family gathering. Let’s spread the comfort, one slurp at a time!