10-Minute Ramen soup with spinach and mushrooms
This quick and easy one-pot recipe for ramen noodle soup includes spinach and mushrooms for a healthy and delicious lunch or dinner.
Main ingredients:
 | Mushrooms – white button or cremini (brown) mushrooms, but you can also use shitake or button mushrooms. |
 | Spinach – any type of fresh baby spinach or regular spinach. If using frozen spinach, cook it in the bouillon for 5-7 minutes longer. |
 | Asian-style ramen noodles – any type of dried or fresh ramen noodles |
Spices and flavoring ingredients:
 | Soy sauce – regular or low sodium soy sauce that is salty, not sweet. |
 | Shallot – shallot or scallion flakes is the easiest but you can also use fresh if you prefer. |
 | Garlic – garlic powder or flakes |
 | Paprika – smoked paprika for flavor |
 | Brown sugar – to offset the flavors of the soy sauce. |
 | Vegetable or chicken stock – any type of vegetable or chicken broth. You can also use a stock cube with water. |
 | (Optional) Chilli powder – for a bit of spice |
 | Pinch of salt and pepper |
On those days when you are in a hurry, but still looking for something healthy, this one-pot ramen soup with spinach and mushrooms makes for a deliciously easy dinner.
Ramen is an asian dish that consists of wheat noodles or egg noddles served in a flavored broth that also serves as a soup. Ramen often comes with those mysterious flavor packets, but since it is not really clear what is in them, I make my own flavoring.
The broth is the real star of this dish, and in this case I’ve used spinach and mushrooms since neither particularly needs to be cooked and it can all be made in one pot.
I like to boil the vegetables with the bouillon to infuse maximum flavor, and then add in the noodles at the end so that they don’t lose their chewiness and get overcooked.
You can also decide to add meat to the recipe if you want, just cook it advance before adding it into the ramen soup. Because the ramen is in a soup, you will want to serve it soon after cooking, as it will loose its texture if it sits for too long in the hot liquid.
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Ramen soup with spinach and mushroom
Equipment
Ingredients
- 1 cup of chopped mushrooms
- 2 cups of fresh spinach
- 1 lb 500g of ramen
- 2 teaspoons of garlic flakes
- 1 teaspoon of shallot flakes
- 1/2 tablespoon of paprika
- 4 tablespoons of soy sauce
- 1 teaspoon of brown sugar
- 1 cube of vegetable or chicken stock
- 4 cups of water
- pinch of kosher salt and black pepper
- 1/2 tablespoon of chilli powder (optional)
Instructions
- Add 4 cups water into a pot and heat at high temperature until just before boiling.
- Place the spinach and mushrooms into the pot along with the rest of the ingredients (except for the ramen) and cook for 5 minutes. (If using frozen ingredients, cook longer until it looks appropriately cooked).
- Stir the ramen into the pot and cook for an additional 4 minutes, as per ramen packet instructions.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Ramen soup with mushrooms and spinach is great as a one dish meal, but you can also serve it with a mixed green salad with balsamic vinaigrette or some fresh spring rolls.
How to store it?
The ramen noodles will lose their chewiness if you freeze them, so I don’t really recommend it. If you drain the soup liquid from the noodles, you can freeze it in an airtight glass container for up to a month. But indeed, fresh is best.
