Easy Mushroom Ramen – Nina Timm

Mushroom-Ramen-3-815x1024Easy Mushroom Ramen by Nina Timm

Nina says: “When a friend brought some mushrooms from a recent foraging trip, part of me was scared to death, I know so little about mushrooms. Isn’t it amazing to rely on shop packaging to make things less or more lethal to eat. Anyway she assured me of her knowledge and I was excited to start cooking. My initial idea was to make a creamy mushroom soup, but I have done that before. So it was me and an easy mushroom ramen.”

Easy Mushroom Ramen

serves 6


First make your stock
1 large onion finely chopped
30 ml vegetable oil
1 clove garlic – finely chopped
1 cm piece ginger – grated
250 g cleaned and sliced mushrooms – try and use a variety
2 litres mushroom stock – made with dried mushrooms and boiling water

Now make the broth
2 litre or 4 cups clear mushroom stock
1 big chili – I keep mine whole
50 – 80 ml soy
10 ml miso paste – available at Eastern Supermarkets
10 ml sugar
juice of 1 lime

For serving
250 g – sliced mushrooms
20 ml vegetable oil
2 litre broth
1 clove garlic
1 cm piece ginger
500 g Japanese noodles
fresh bok choy for serving
6 soft boiled eggs
chopped chili

First make your stock, this is a very important step. Because you work with mushrooms, it is really quick. Heat the oil in a wok or pot and add the garlic, ginger and onion. Sauté for 2 minutes. Add the mushrooms and really take time to get good colour on those mushrooms. Once the mushrooms have a good colour and you have lots of flavour in the wok, add the mushrooms stock and boil for at least 15 minutes. Pass the stock through a cloth or sieve and keep until needed. Discard or the mushrooms and onion that was used for the stock

To make the broth
Place the clear stock in a pot and heat. Add the chili, miso, soy, sugar, grated the garlic and ginger into the pot. Add the noodles and cook in the stock until soft. While this is happening, heat some oil in a frying pan and fry the remaining mushrooms on high heat until golden brown. Once the noodles are soft, serve the broth and noodles with the fried mushrooms and a boiled egg on top. If you are using bok choy, quickly add it to the broth for the last 2 minutes.

Michael’s wine recommendation – CLICK HERE


Nina TimmNina Timm

Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep-rooted belief in God. With her warm and heartfelt nature, she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.

Visit Nina’s website – click my-easy-cooking.com.

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