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Mushroom Ramen

Mushroom Ramen

Brought to you by: Cooks&Co
    2 serving

Prep time:

Cook time:

Serves: 2

This mushroom ramen is the perfect warming dish. Ramen broths can take hours but by using Dried Porcini Mushrooms it can be made in under 8 minutes!
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  • 3 tablespoons Porcini mushrooms, blitzed
  • 2 steaks of your choice
  • 8 tablespoons sesame seeds
  • 2 tablespoons vegetable oil
  • 400ml soya milk
  • 100ml soy sauce
  • 120g noodles, 60g per person
  • 30g cauliflower, lightly steamed
  • 30g exotic mushrooms, sautéed in vegetable oil
  • 15g spring onion, finely sliced
  • 2 egg, cut in half lengthwise
  • 1 tablespoon picked radish or ginger

Recipe tips / Prepare ahead

To make the soy cured egg, boil 2 eggs for approximately 6 minutes. Once boiled & cooled, carefully remove the shell and place in a container of Soy Sauce and leave in the refrigerator overnight. Before serving your ramen, slice the eggs in half and place on top to garnish.


Step 1

Mix 1tbsp of the blitzed porcini and sesame seeds to make a rub. Roll the steaks in the mix and make sure there is an even coating.

Step 2

Warm some vegetable oil in a frying pan. Brown the steaks on all sides. Should take about 5 minutes depending on thickness.

Step 3

Set them aside to rest.

Step 4

For the broth, bring 1ltr water to a simmer. Add the remaining 2tbsp of the porcini powder to the simmering water. Simmer for about 4 minutes.

Step 5

Add the soya milk and soy sauce. If there is any foam at the top of the broth you can skim that off for a cleaner presentation.

Step 6

Slice the steak against the grain into thin slices.

Step 7

Place your noodles in a bowl. Pour over about 1/3 of the steaming broth into each bowl to warm the noodles.

Step 8

Arrange the sprouting cauliflower, mushrooms and steak on the noodles.

Step 9

Garnish with spring onions, 1/2 egg, pickled radish and ginger.

Step 10

Top up with broth if needed.

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