Mushroom ramen soup

Mushroom ramen soup

Total: 1 hr 15 min. | Active: 45 min.
healthy and balanced
Nutritional value / person: 426 kcal
, Fat: 18 g
, Carbohydrate: 39 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To soften the mushrooms

25 g dried shiitake mushrooms
1 dl water


1 shallot
1 garlic clove
1 cm ginger


1 tbsp oil
1 ⅕ litres beef bouillon
1 bay leaf


200 g oyster mushrooms
200 g mushrooms

Meat and mushrooms

2 tbsp peanut oil
250 g minced meat (beef and pork)
3 tbsp soy sauce
1 tsp pepper

Ramen noodles

200 g ramen noodles
water, boiling

Ramen soup

200 g leaf spinach
2 tbsp fried onions
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How it's done

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To soften the mushrooms

Soak the mushrooms in water for approx. 30 mins.


Peel and finely chop the shallot, garlic and ginger.


Heat the oil in a pan. Sauté the shallot, garlic and ginger for approx. 3 mins. Pour in the stock. Add the mushrooms, mushroom water and bay leaf, simmer (uncovered) for approx. 15 mins.


Chop the oyster mushrooms and slice the button mushrooms.

Meat and mushrooms

Heat 1 tbsp of oil in a non-stick frying pan. Fry the meat for approx. 4 mins., season with 1 tbsp of soy sauce, finish cooking for approx. 1 min., remove. Add the remainder of the oil to the same pan. Stir-fry the mushrooms for approx. 5 mins. per batch, add the remainder of the soy sauce, finish cooking for approx. 1 min., season.

Ramen noodles

Cook the ramen noodles in boiling water for approx. 2 mins., drain.

Ramen soup

Add the spinach to the soup, simmer for approx. 2 mins., add the noodles along with the meat and mushrooms, heat through. Plate up the soup, top with the fried onions.

Good to know
Note: Use Mie noodles instead of ramen noodles.

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