Mouthwatering and satisfying, mushroom ramen noodles bring together a warm bowl of comfort that’s quick to prepare. With earthy shiitake mushrooms and vibrant spinach, this dish can easily brighten your day.
This recipe addresses the challenges of blandness and underseasoning, providing a tasty and nutritious option for quick and healthy meal preparation.
I’ve faced nights when time ran out and hunger kicked in, so I whipped up this recipe to help. It solves the need for quick, filling meals that pack a ton of flavor without stressing over complex steps or endless prep.
What works so well here is the simplicity of the ingredients, it all comes together in about 35 minutes. You get a hearty meal that feels fancy but is really easy to put together, perfect for those busy evenings or unexpected guests.
If you’re searching for another delicious noodle recipe, check out my Pumpkin Spice Pasta. It’s a fun twist on traditional flavors!
Table of contents
Why You Will Love This Recipe
- Umami Richness , With shiitake mushrooms as the star, this bowl delivers a hearty umami taste. The combination of miso and ginger amplifies flavor notes, making each spoonful satisfying.
- Nutritious Spinach Boost , Fresh baby spinach wilts right into the broth, adding a vibrant touch while packing in vitamins. This extra green brings both color and nutrition to the mix.
- Quick Cooking Time , Preparing this dish takes only about 35 minutes from start to finish. It’s a perfect option for a weeknight meal when you want something that’s both delicious and speedy.
- Customizable Spice Level , Sriracha and tamari let you control the spice and seasoning in every bowl. Adjust the flavors to suit you, making it a personalized dish every time.
Mushroom Ramen Noodles with Spinach
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 6 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy vegetarian ‘crab’ cakes made with lion’s mane mushrooms, pan-fried and served with a dill garlic aioli.
Ingredients
Scale
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- Expert Tips: If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- Expert Tips: When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Expert Tips: Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- Expert Tips: If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Expert Tips: Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Serving Suggestions: Pair with a fresh arugula salad or a quinoa side dish.
- Serving Suggestions: Serve alongside tangy coleslaw for added crunch.
- Serving Suggestions: Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Serving Suggestions: Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- Recipe Variations: For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Recipe Variations: Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Ingredient Notes: Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Ingredient Notes: Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Ingredient Notes: Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Ingredient Notes: Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Go for shiitake or cremini for rich umami flavor. Make sure they’re firm and dry to avoid a soggy ramen soup.
- Ramen noodles: Choose fresh or dried noodles, but if using dried, look for a quality brand like Sun Noodle. Fresh noodles give the best texture and absorb flavors beautifully.
- Spinach: Opt for baby spinach for its tender leaves. Look for vibrant green leaves without wilting to keep your dish fresh and appealing.
- Garlic: Freshly minced garlic is key for flavor depth. Use whole cloves for a stronger punch, and remember to chop finely to release more oils.
- Ginger: Fresh ginger is a must for warmth and spice. Select firm, smooth roots; avoid dried ginger which won’t provide the same zing in flavor.
- Vegetable broth: A flavorful broth is essential for a rich soup base. Look for low-sodium options, like Pacific Foods, to control flavor levels.
- Soy sauce: Use low-sodium soy sauce to keep salt in check while enhancing umami notes. Look for good quality brands, as they can greatly impact the final taste.
- Sesame oil: A drizzle of toasted sesame oil at the end gives a nutty finish. Make sure to get the toasted version; regular sesame oil won’t have that deep flavor.
- Mushrooms: Go for shiitake or cremini for rich umami flavor. Make sure they’re firm and dry to avoid a soggy ramen soup.
- Ramen noodles: Choose fresh or dried noodles, but if using dried, look for a quality brand like Sun Noodle. Fresh noodles give the best texture and absorb flavors beautifully.
- Spinach: Opt for baby spinach for its tender leaves. Look for vibrant green leaves without wilting to keep your dish fresh and appealing.
- Garlic: Freshly minced garlic is key for flavor depth. Use whole cloves for a stronger punch, and remember to chop finely to release more oils.
- Ginger: Fresh ginger is a must for warmth and spice. Select firm, smooth roots; avoid dried ginger which won’t provide the same zing in flavor.
- Vegetable broth: A flavorful broth is essential for a rich soup base. Look for low-sodium options, like Pacific Foods, to control flavor levels.
- Soy sauce: Use low-sodium soy sauce to keep salt in check while enhancing umami notes. Look for good quality brands, as they can greatly impact the final taste.
- Sesame oil: A drizzle of toasted sesame oil at the end gives a nutty finish. Make sure to get the toasted version; regular sesame oil won’t have that deep flavor.
Recipe Tips
- If mushrooms release too much water while sautéing, increase heat slightly after 3 minutes of cooking to enhance browning and flavor development.
- If noodles become overly soft, check for doneness 1 minute earlier than the suggested time, as they can continue cooking when broth is added.
- For clumps of miso paste, mix it with a little hot broth in a separate bowl before adding it to the full pot after 5 minutes of simmering.
- If spinach wilts too quickly, add it 1 minute before serving to maintain its vibrant color and fresh texture in the ramen.
- For richer flavor, taste broth seasoning 2 minutes before serving and adjust tamari or Sriracha as needed to suit your preference.
Serving Suggestions
Serve mushroom ramen noodles with a side of sautéed bok choy or steamed edamame for added greens. A simple cucumber salad or pickled radishes complements the bowl well and adds freshness.
Use to make a vegan poke bowl or add to stir-fried vegetables for a complete meal. Incorporate leftover ramen into summer rolls or use in a noodle salad with sesame dressing.
Top with a drizzle of sriracha or tamari for an extra kick of flavor. Garnish with sesame seeds or freshly chopped cilantro for finishing touches.
Recipe variations
- You can use different mushrooms such as cremini or oyster in place of shiitake to adjust flavor and texture in the mushroom ramen noodles.
- Add 1 tablespoon of soy sauce or tamari and 1 teaspoon of toasted sesame oil for seasoning variation in the broth without overpowering the miso flavor.
- Either soba or ramen noodles work well, with gluten-free noodles as an alternative; either fresh or dried noodles are suitable for this recipe.
- If you want to make more servings, double the broth to 8 cups and noodles to 4 bundles, cooking in a larger pot to maintain consistent heat.
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How to Store?
To keep your mushroom ramen noodles fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day. Avoid moisture exposure to prevent sogginess.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. Reheat gently on the stove or microwave before serving.
Freezing: Use a freezer container or freezer bag, freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
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