Creamy Mushroom Ramen Recipe

Finely mince the garlic, slice the mushrooms, and chop your green onions. Keep everything ready ramen moves fast once the pot gets hot.
In a medium saucepan over medium heat, melt butter and sesame oil. Add garlic and mushrooms, sautéing until fragrant about 1 minute. The kitchen should already smell inviting.
Add chicken or vegetable broth and soy sauce. Bring to a gentle simmer not a boil. This keeps the flavors mellow and balanced.
Stir in milk or heavy cream slowly, letting it blend into the broth until it turns a soft, golden beige. Lower the heat so it never curdles gentle warmth is key here.
Drop the ramen noodles straight into the creamy broth. Let them soften for 2–3 minutes, stirring occasionally so they soak up the flavor instead of just sitting in it. Add salt, pepper, or a splash more soy sauce if needed.
Ladle into a bowl. Top with a soft-boiled egg, green onions, and chili flakes. Swirl once before eating the colors mix like a painting.