Egg and Mushroom Ramen




Hi everyone, this is my first instructable - hopefully I can pull it off without too much trouble.

This is a "shoyu" ramen recipe that is ok for vegetarians to eat (not vegans, sorry). It serves 2-4. The ingredients are pretty basic, the sort of thing that most should have kicking around. The steps aren't that much harder to follow than a spartan microwave recipe, and the taste is light-years ahead of what you get with basic ramen out of the package.

Step 1: Ingredients

You will need the following ingredients for this recipe:
>> 2 Packages of ramen noodles (I used vegetable stock ramen)
>> 1-2 Eggs (I used two)
>> 1/4 chopped onion
>> Assorted Vegetables; frozen or fresh (I went with frozen cauliflower, carrot, and broccoli )
>> Fresh Mushrooms (I used portobello)
>> Soy Sauce
>> Pepper

And, of course, a pot of water. Place the pot of water on your burner, and set the burner to "high".

****Optional Ingredients****:
>> Dried Seaweed (nice if you have it, but can be a pain to get)
>> Hot Sauce (If you like it hot)

Step 2: Getting Started

Your water should be on the burner now, which is set to "high". I would suggest having the pot 2/3 full, but if you find that you didn't put in enough water later on you can always add more.

While you're waiting for it to start boiling, get your onion and vegetables ready. I already had a cut up onion in the freezer, but if you don't keep a bag of chopped frozen onion on hand slice up some onion now. About 1/4 of a medium-sized onion should be a good amount.

You'll also want to start chopping your vegetables at this point, if you are using fresh vegetables. I had a bag of chopped frozen cauliflower, carrot, and broccoli. Don't take too much; this is primarily a mushroom and egg soup, not a vegetable soup.

Once the water is boiling, put the chopped onion and vegetables into the pot and put the lid on.

Step 3: While the Veggies Are Boiling.

You should let the vegetables and onions boil with the lid on the pot for 5-10 minutes. While you're waiting get the mushrooms chopped up and the eggs ready.

The mushrooms just need to be chopped. I was using portobellos, which don't really need to be chopped so much as crumbled apart. I used 3 thick slices of portobello. You can really use any sort of mushroom your little heart desires, mind you, but I can't provide rough measurements for them all so use your best judgment.

Now for the eggs: Use one or two eggs. Using a fork, break the yolks and mix them up with the whites. You don't have to do this, but if you don't then there will be a pair of big hardened yolks in your soup.

Step 4: Adding Everything Else.

Turn the burner down from high to low-medium.

Take of the pot lid and pour in the egg. Using the fork, stir up the soup.

Next, take the ramen seasoning packets, rip them open, and pour them in. Then, the ramen itself. Put in the mushrooms after the ramen. Lastly, pour in some soy sauce (about 1-2 packets worth I would say), and sprinkle liberally with pepper.

Stir the pot for a while, and wait until the noodles become very soft.

Step 5: Finished!

Turn off the burner and serve. Put in seaweed and hot sauce if you want it. That's it!



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    13 Discussions


    5 years ago on Introduction

    I think you have just inspired me to upgrade my work lunch from the usual ham sandwhich! Thanks guarana!


    8 years ago on Introduction

    i have made this before and another good thing to add is chopped onions!

    good recipe. I do something similar but add a teaspoonful of mirepoix. 2 parts onion, 1 part celery, 1 part carrot blended like mad. It's the french holy trinity and adds an element of spice that might surprise you.


    11 years ago on Introduction

    Wow... This beats the hell out of my Egg Drop Ramen recipie. I'll have to post up my Ramen with Tuna recipe here soon.


    Reply 11 years ago on Introduction

    Why thank you canida! You know, I read quite a few of your instructables before I joined up, it means a lot that you commented on my first post.


    11 years ago on Introduction

    Enjoyed your Instructable. I find the ramen seasoning packets are just way too salty for my taste. Instead, I substitute soy sauce, sesame oil, hot oil and some garlic powder instead of the ramen seasoning packets.

    1 reply

    Reply 11 years ago on Introduction

    There is no denying that this is a salty soup. (I actually did use soy sauce and pepper in addition to the seasonings.)