Reishi Mushroom Ramen Bowl is filled with superfoods, nourishment, and so much comfort. We have been making our own quick and easy ramen for the past couple of years, and are excited to share it. This mushroom ramen can be made vegetarian, and adjusted to what ingredients are already in your kitchen!
This isn’t quite the traditional ramen, it’s more of makeshift ramen. The flexible kind of ramen where you take what you have in the fridge and make something delicious out of it. With that said, if you are missing a couple of the ingredients, don’t worry that you can’t make it. You definitely can!
The key to this recipe is going to be an epic broth, whether it is a bone broth or vegetable broth. Luckily here in Laguna Beach, CA, we have a homemade bone broth that we can pick up everywhere. You can also make your own. If you are busy, there is no shame in using a boxed vegetable broth, or anything you have on hand.
The second key is your spices and garnishes.
Lastly, the third most important thing is to sprinkle reishi or a superfood mushroom blend for extra healing benefits. I personally buy mine from Mountain Rose Herbs, Sun Potion, or Healthforce. The healing properties of reishi and other healing mushrooms are beyond amazing.
Benefits of Reishi Mushroom in Ramen
Reishi mushrooms have tons of health benefits. Some of the magical mushroom powers of reishi:
- helps to calm your nerves
- can heal adrenals
- has anti-inflammatory properties
- restores your system
I love to put adaptogens like reishi into broths like in this mushroom ramen, lattes, and more. Anywhere I can fit them in to get the extra healing. Buy yourself a cup or two, and I promise they will last you a long time!
Try this everyday adaptogenic herbal coffee for a daily dose of calm!
Ingredients and Variations
There is nothing quite like a big bowl of warm, nourishing soup with noodles. I personally love to use miracle noodles, which is a low-carb option. I find mixing carbs and starches is hard to digest. Use any noodles you have that work for you!
I like to add a soft-boiled egg on top of my mushroom ramen. If you have eggs I recommend you add one, if you don’t this recipe is just fine without also!
Finely chopped carrot adds to the flavor and health qualities of this soup. If you have other veggies in your fridge like celery, radish, or onion, those work too! Use what you have.
Wakame is a type of seaweed that is delicious in soups. Want to add a different seaweed instead? Go ahead! Or if what you have is spinach, bok choy, or kale? Add those instead!
Turmeric is a root with amazing anti-inflammatory properties. You can mince or grate the root if you have some, or feel free to use turmeric powder too. If you’re out of turmeric, use saffron or add a little extra ginger if desired.
Ginger gives a little zing of refreshing flavor, and can be minced or grated. Feel free to use powder form.
Reishi mushroom is a wonderful, adaptogenic, and healing addition to this mushroom ramen. Use it in whatever form or blend you have!
Tamari adds the lovely flavor that you expect when eating ramen. Soy sauce or coconut aminos would work too.
Garnish with chopped scallions, seaweed seasoning, and red pepper chili flakes. This is all variable, add whatever is on hand in the kitchen. Sesame seeds are great, hot sauce, chives – whatever works and is easy!
How to Make Reishi Mushroom Ramen Bowl
First heat up the turmeric, ginger, garlic, and carrots in a pan to soften.
While the spices are warming, it’s a good time to make soft-boiled or poached eggs and to make the noodles.
Add the spice and carrot mixture into the broth, as well as the soaked wakame with its broth and the reishi mushroom broth.
Put the cooked noodles in serving bowls, and pour the broth on top. Add in the egg and top with garnishes.
Enjoy a bowlful of healing, warming, soulful soup!
This recipe is really simple to make, and it turns out warm, delicious, and comforting every time. Regardless of if you have these exact ingredients, substitutes, or add-in extras, this is a healthful and soul-healing soup.
To me, spicy soup is just as good on a warm day as it is in the middle of winter. So feel free to spice it up, feel the warmth and healing inside and out, and balance yourself with adaptogenic reishi!
Do you need more reishi mushrooms in your life? Try these recipes:
- Strawberry Reishi Rose Moon Milk Popsicles
- Coconut Butter Glazed Nutella Reishi Donuts
- Immunity Boosting Winter Tea Recipe
- Nourishing Bone Broth Recipe
Reishi Mushroom Ramen Bowl
Reishi Mushroom Ramen Bowl is filled with superfoods, nourishment, and comfort. Easy recipe with a vegetarian option and flexible ingredients!
Ingredients
- 2 cups bone broth
- 1 pack miracle noodles or ramen noodles
- 2 soft boiled organic eggs
- 1 chopped carrot
- 2 tbsp of dried wakame
- 1 inch of turmeric, minced
- 1 inch of ginger, minced
- 2 garlic cloves, minced
- 1 teaspoon of reishi mushroom blend
- 1 tablespoon of organic tamari
- 1 scallion, chopped to garnish
- a sprinkle of gomasio seaweed seasoning
- red pepper chili flakes seasoning to garnish
Instructions
- In a stovetop pan, heat up the ginger, turmeric, garlic cloves, and carrots until softened.
- While spices heat, separately make poached or soft-boiled eggs.
- When the spices and carrots are softened, pour them and the broth into a pan to warm.
- Boil the noodles in a separate pot until ready. If using miracle noodles, just strain and set aside.
- Add the wakame seaweed straight into the broth.
- Pour in the reishi mushroom broth.
- Take the broth off the heat, and pour it into 2 serving bowls.
- Add in the rest of the ingredients to garnish.
- Enjoy!