Oyster Mushroom Ramen
The broth takes time. It's worth it.
A bowl of good ramen is one of the most satisfying things you can make at home, and oyster mushrooms — pink, golden, blue, or pearl — are the ideal topping. They absorb the broth as you eat, getting more flavorful with every bite. The broth here is a simplified but deeply flavored shoyu base: kombu, dried shiitake, miso, soy, and ginger. You can do it in 30 minutes but it gets better with time. The toppings are the fun part — soft-boiled egg, nori, scallions, chili oil, sesame.
Ingredients
- 2 cups mixed Oyster mushrooms (pink, golden, or blue), torn
- 2 portions fresh or dried ramen noodles
- 4 cups water
- 1 piece kombu (4 inches)
- 4 dried shiitake mushrooms
- 3 tbsp soy sauce
- 1 tbsp white miso paste
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 2 garlic cloves, smashed
- 1-inch piece ginger, sliced
- 2 eggs
- Nori sheets, scallions, sesame seeds, chili oil to top
- 1 tbsp butter for sautéing mushrooms
Instructions
- 01
Cold-steep kombu and dried shiitake in 4 cups water for 20 minutes (or overnight in the fridge for deeper flavor). Remove kombu, then bring to a simmer. Remove shiitake after 5 minutes — slice and set aside for topping.
- 02
Add smashed garlic and ginger to the broth. Simmer 10 minutes. Strain. Whisk in miso paste, soy sauce, sesame oil, and rice vinegar. Taste and adjust.
- 03
Soft-boil eggs: lower into boiling water, cook exactly 6.5 minutes, transfer to ice water, peel, halve.
- 04
Sauté oyster mushrooms in butter over high heat until golden and slightly crispy at the edges, about 4 minutes.
- 05
Cook noodles per package instructions. Divide into warmed bowls. Ladle hot broth over. Top with oyster mushrooms, sliced rehydrated shiitake, halved egg, nori, scallions, sesame seeds, and a generous drizzle of chili oil.
Chef's Tip
Warm your bowls — pour boiling water in, swirl, dump out. Cold bowls kill ramen fast.
Grow Your Own Oyster (any variety)
