How to Make Ramen With Sautéed Mushrooms

Sauté mushrooms before adding them to ramen. Browning fresh mushrooms concentrates their flavor and prevents them from watering down the broth.

A flavorful mushroom topping

1. Clean cultivated mushrooms and pat them dry; cut pieces to similar thickness.
2. Warm a small amount of neutral oil in a wide skillet.
3. Spread mushrooms in a single layer and cook until released moisture evaporates.
4. Let the surfaces turn lightly golden, then finish with a small splash of soy sauce if you like.
5. Assemble hot ramen noodles and broth, then add the cooked mushrooms just before serving.

Why this works

A crowded pan traps steam and produces soft mushrooms instead of browned edges. Cooking separately also gives you control of the noodle timing and makes it easier to keep the ramen broth clear.

Mistakes to avoid

Do not eat unidentified wild mushrooms. Shiitake mushrooms should be fully cooked; follow package instructions. Do not pour a large amount of salty soy sauce into already-seasoned ramen.

Frequently asked questions

Can dried shiitake mushrooms be used?

Yes. Rehydrate them as instructed, remove tough stems if needed, and cook thoroughly before serving.

Related: Wondelique’s related guide.