Easy Truffle Mushroom Ramen Noodle Soup Recipe
When it comes to creating a cozy, flavorful meal that hits all the right notes, this Easy Truffle Mushroom Ramen Asian Noodle Soup Recipe is a true winner. It’s a perfect mix of rich, earthy flavors from mixed mushrooms, creamy coconut milk, and umami-packed miso paste, topped off with a luxurious touch of truffle oil.
Equipment
- Large skillet
- Large Pot
- Medium pot
- Strainer
Ingredients
Broth
- 1 L chicken stock or vegetable stock
- 250 ml coconut milk
- 1 tablespoon miso paste
- 1 teaspoon mushroom powder optional
- 1 tablespoon truffle oil
- 1 tablespoon shoaxing wine
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon minced ginger ginger paste
Topping
- 220 g mixed mushrooms I use shiitake, oyster, beech
- ½ teaspoon Chinese 5 spice
- 1 tablespoon butter
- 1 teaspoon truffle oil
- ½ teaspoon white pepper
- 1 tablespoon soy sauce
- 200 g ramen noodles
- 3 green onions
- 2 eggs
- 1 teaspoon chilli oil
Instructions
- Before you start making the broth, prepare your toppings. Begin by soft-boiling the eggs. Boil for about 6 minutes, then transfer to an ice bath to halt cooking. Once cooled, peel and halve the eggs.Slice the green onions and roughly pull apart or slice your mushrooms for varied textures.3 green onions, 2 eggs, 220 g mixed mushrooms
- In a large saucepan, heat a teaspoon of the truffle oil over medium heat. Add the minced garlic and ginger, cooking for about a minute until fragrant. Pour in the shaoxing wine then the vegetable or chicken stock and bring it to a boil, then reduce the heat to a gentle simmer.1 L chicken stock, 1 tbsp shoaxing wine, 2 cloves garlic, 1 tsp minced ginger
- Add the coconut milk, soy sauce, porcini mushroom powder, and truffle oil, stirring to combine. Let the mixture simmer for about 5 minutes. Create a miso slurry by mixing miso paste with a few tablespoons of hot water, ensuring it’s smooth. Set aside the miso slurry to be added just before serving.250 ml coconut milk, 1 tbsp miso paste, 1 tsp mushroom powder, 1 tbsp truffle oil, 1 tbsp soy sauce
- In a separate pan, melt the butter over medium heat, adding a teaspoon of truffle oil. Once the butter and truffle oil are hot, add the mushrooms.Sprinkle with Chinese five spice, white pepper, and a pinch of salt. Let the mushrooms sit undisturbed for 2-3 minutes to achieve a slight crisp.220 g mixed mushrooms, 1 tbsp butter, 1 tsp truffle oil, ½ tsp white pepper, ½ tsp Chinese 5 spice
- Stir the mushrooms and repeat the searing process twice more, finishing with a drizzle of soy sauce to caramelize and coat the mushrooms.1 tbsp soy sauce
- Cook the ramen noodles according to package instructions and at this point stir the miso slurry in to the ramen. Drain well and divide them into serving bowls.Stir the miso slurry into the broth, ensuring a well-blended, umami-rich base. Pour the broth over the ramen noodles, straining out the garlic and ginger pieces if you prefer a smoother broth.200 g ramen noodles
- Top each bowl of truffle mushroom ramen noodle soup with the sautéed mushrooms, green onions, and soft-boiled egg halves. For extra flavor, finish with a drizzle of truffle oil and, if desired, a hint of chili oil for spice.1 tsp chilli oil, 1 tsp truffle oil
Notes
Use Mixed Mushrooms for Texture! By mixing mushroom varieties like shiitake, oyster, and beech brings different textures to the truffle mushroom ramen. Each mushroom type absorbs flavors differently, adding both bite and depth to each spoonful.
Nutrition
Calories: 500kcalCarbohydrates: 35gProtein: 20gFat: 32.5g
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