Truffle & Wild Mushroom Ramen
- tastewithoutaface
- May 11
- 3 min read
Updated: 7 days ago
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Elevate your noodle game with this show-stopping Truffle & Wild Mushroom Ramen—a luxurious gourmet ramen recipe that pairs earthy wild mushrooms with aromatic truffle oil for an indulgent bowl. Whether you’re craving “truffle mushroom ramen,” “wild mushroom ramen recipe,” or simply a decadent luxury ramen bowl, this easy fusion ramen will satisfy every comfort-food craving.
Total Cook Time: ~30 minutes | Level of Difficulty: Moderate
Ingredients (Serves 2)
Broth & Base
4 cups low-sodium chicken or vegetable broth
1 cup water
2 Tbsp dried shiitake mushrooms (rehydrated) or 1 cup mixed fresh wild mushrooms (chanterelle, oyster, cremini)
1 Tbsp soy sauce
1 Tbsp mirin (Japanese sweet rice wine)
1 tsp white miso paste
Noodles & Mushrooms
2 (3 oz) packs fresh or dried ramen noodles
8 oz fresh wild mushrooms, sliced (oyster, chanterelle, shiitake)
1 Tbsp neutral oil (canola or avocado)
1 small shallot, thinly sliced
2 cloves garlic, minced
Toppings & Finish
2 soft-boiled eggs, halved (optional)
1/2 cup baby spinach or blanched bok choy
2 green onions, thinly sliced
2–3 tsp white or black truffle oil (to taste)
Flaky sea salt and freshly cracked black pepper
Optional: fresh truffle shavings or truffle salt for garnish
Ingredient Alternatives
Mushrooms: Substitute with cremini, portobello, or button mushrooms if wild varieties aren’t available.
Broth: Use dashi stock (made with kombu and bonito flakes) for extra umami.
Truffle Flavor: Swap truffle oil for a small pat of truffle butter or a sprinkle of truffle salt.
Noodles: Udon or soba noodles work for a fun twist on texture.
Step 1: Prep the Broth
In a pot, bring broth, water, rehydrated shiitake (with soaking liquid), soy sauce, and mirin to a gentle simmer. Whisk in miso paste until fully dissolved. Keep warm on very low heat.
Tip Alert: Miso Care: Dissolve miso off direct heat to preserve its probiotics and bright flavor.
Step 2: Sauté the Mushrooms
Meanwhile, heat oil in a skillet over medium-high. Add shallot and garlic; sauté 1 minute.
Add fresh wild mushrooms, season with salt and pepper, and cook 3–4 minutes until juices evaporate and edges turn golden. Remove from heat.
Tip Alert: Mushroom Depth: If using dried shiitake, save the soaking liquid to enrich the broth—just strain out any grit.
Step 3: Cook the Noodles
In a separate pot of boiling water, cook ramen per package instructions (2–4 minutes). Drain and divide between two bowls.
Tip Alert: Egg Perfection: For soft-boiled eggs, cook in boiling water 6½ minutes, then plunge into ice water.
Step 4: Assemble the Bowls
Ladle hot broth over the noodles. Top each bowl with sautéed mushrooms, baby spinach (or bok choy), and egg halves.
Drizzle 1–1½ tsp truffle oil per bowl, then sprinkle green onions. Finish with a pinch of flaky sea salt, cracked pepper, and optional truffle shavings.
Tip Alert: Truffle Balance: Add truffle oil sparingly—its aroma is powerful and can overwhelm if overused.
Beverage Pairings
Sparkling Sake: Its delicate bubbles and subtle sweetness harmonize with earthy mushrooms.
Pinot Noir: A light-bodied red with bright acidity and soft tannins complements the truffle notes.
Champagne or Cava: Crisp effervescence cuts through richness, refreshing the palate.
Matcha Latte (Iced or Hot): Its vegetal depth echoes the umami flavors in this bowl.
Ready to spoil yourself with this truffle mushroom ramen? This wild mushroom ramen recipe brings restaurant-quality flair to your kitchen in under 30 minutes. Pin, share, and enjoy your new favorite luxury ramen bowl—a true fusion ramen masterpiece!
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