You don’t have to be a broke college student to enjoy a ramen bowl! Plus, this Roasted Mushroom Ramen bowl is a fancy and affordable meal to get you through those college night blues.
It’s been a little chilly in Toronto this past week, especially this weekend! So naturally I had a craving for some comfort food since I was cooped up indoors on Sunday. Usually, my go to comfort foods are pho bowls, crab cakes, sweet potato anything, and of course, crispy and perfectly salted French fries. But yesterday I had a sudden craving for something I had never tried before. That my dear readers, was ramen noodles. I think part of the reason I was so curious to try ramen noodles was because of all the fancy ramen noodle bowls I came across on Pinterest. All the ramen bowl photos I saw took ramen to the next level and I knew I had to replicate one of my own.
Now although this recipe was fairly easy to make, the prep time was quite lengthy. I almost lost my craving because of how long it took to make it! But after the ramen was cooked and the photography was done, I sat down, leaned forward and inhaled this roasted mushroom ramen bowl until it was all over. I sang, and then cried. It was beautiful.
Although I used roasted mushrooms for this ramen recipe, you don’t have to if you find it time consuming! Another great alternative is topping the ramen bowl with sautéed mushrooms. I chose to roast the mushrooms mostly because I wanted to try something different. I also find that the flavor of the roasted mushrooms creates a unique contrast to the cooked broth used for the ramen bowl. look at me sounding like a top chef. Don’t we all like to sound classy every now and then? Hahaha!
I must admit that I worked up a craving for this yummy ramen bowl, and I’ll happily tell you why. On Saturday I had a brunch date with my blogger friend Taylor from The Girl On Bloor, and we basically feasted on yummy brunch food with a bottle of sparking Rose, simply because we believed we had earned it after the long work week we had!
Long story short, 3 glasses of wine and two martinis later, well, you know the rest. Let’s just say in addition to being delicious, ramen noodle bowls also make a great hangover potion. It’s fun to live! By the way, the burrata plate we had was life changing!
- 2 packs ramen noodles (or instant noodles)
- 1 pound cremeni mushrooms
- 3-4 cups sodium free veggie broth
- 1 tablespoon safflower oil (or grapeseed oil)
- 2 garlic cloves (minced)
- 1 teaspoon grated ginger
- ¼ cup coconut aminos (or low sodium soy sauce)
- Salt and pepper to taste
- 3 cups water
- 3 large boiled eggs
- Scallions, jalapenos and cilantro for topping
- To roast the mushrooms, preheat your oven to 450°F and line a baking sheet with foil paper. Toss mushrooms with a drizzle of olive oil, salt and paper and roast for 20 minutes until brown. When ready, remove from oven and set aside. To keep the mushrooms warm, cover the top of the baking sheet with foil paper.
- To cook the broth, place a deep skillet over medium high heat. Add oil, garlic, ginger, salt and pepper and sauté until fragrant, making sure that it doesn’t burn. Add coconut aminos and veggie broth and stir. Let the broth simmer on the stove top for 10 minutes. Turn off the heat while leaving the skillet on the stove top to keep the broth warm.
- Add 3 cups of water to another skillet and bring to a boil. Immerse ramen noodles into the boil water and boil until cooked, about 3 minutes. Use the water for the ramen to boil the eggs for about 8 minutes.
- Divide cooked ramen into 3 serving bowls and top with 1 cup of cooked broth. Top with boiled eggs and garnish with mushrooms, jalapenos and cilantro.