Why You’ll Love This Creamy Mushroom Ramen
If store-bought ramen left you with more salt than soul, oh friend—this one’s for you. Imagine diving into a warm bowl of ultra-creamy, umami-packed ramen with tender mushrooms and silky noodles that hug your spoon. It’s cozy, crave-worthy, and way easier than it tastes. Think of it as ramen’s glow-up moment.
This recipe is super weeknight-friendly (hello, 20 minutes!) and uses pantry pals like soy sauce, garlic, and your favorite instant ramen packet—minus the mystery ingredients. We’re basically trading shortcuts for smart hacks. More flavor, less fuss.
And let’s be real, the only thing better than a steaming bowl of noodle goodness is a mushroom that’s soaked up all that garlicky, creamy broth. Spoiler alert: you’ll want seconds. Shiitake happens. (Couldn’t resist, wink wink.)
While you’re here, you might also love my easy kimchi grilled cheese—killer with a bowl of this ramen. But first, let’s get that stove going!
Creamy Mushroom Ramen
Equipment
- Spatula
Ingredients
- 2 cups water for boiling the ramen
- 1 pack instant ramen noodles discard seasoning packet
- 200 grams shiitake mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons soy sauce for flavor
- 1 cup heavy cream for creaminess
Instructions
- Boil water in a large pot over medium-high heat.
- Add the ramen noodles to the boiling water and cook for 3 minutes until tender.1 pack instant ramen noodles
- Remove the noodles, drain, and set aside, keeping the water in the pot.1 pack instant ramen noodles
- Add the sliced shiitake mushrooms and minced garlic to the pot. Sauté for 2-3 minutes until mushrooms are soft and fragrant.200 grams shiitake mushrooms, 2 cloves garlic
- Pour in the soy sauce and heavy cream, stirring until the mixture thickens.2 tablespoons soy sauce, 1 cup heavy cream
- Combine the cooked ramen back into the creamy mushroom sauce, stirring until well coated.1 pack instant ramen noodles
- Serve hot, garnished with additional mushrooms or green onions if desired.
Notes
Nutrition
Feeling all warm and slurpy inside? You should be—this Creamy Mushroom Ramen is seriously comforting and totally doable. Want to amp it up? Toss in a soft-boiled egg or a sprinkle of chili flakes. I’d love to hear how yours turns out! Drop your twists, questions, or noodle victories in the comments below!