Ways to Spice Up Ramen Noodles and a Mushroom Ramen Bowl Recipe


Ways to Spice Up Ramen Noodles

If you are still eating ramen noodles with the spice packet, I’d like to give you some inspiration for throwing the packet away and making your own broth that is more flavorful and healthier than the sodium-laden MSG packets included with the noddles.

Ramen Noodles are the staple of many college students, but they have their place in any modern kitchen as well (sans the seasoning packet).  The noodles themselves are great for making a quick meal in under 20 minutes.

Making your own broth for the noodles is no great mystery either.  You can take the opportunity to experiment with various herbs and spices you have on hand to come up with your own ramen creation.  The noodles will lend well to a variety of flavor combinations across all ethnicities.

While traditionally Asian in origin, you can mix up a ramen chicken noodle soup, cheesy ramen carbonara, or savory ramen noodle skillet with your desired choice of protein.

Making a Homemade Ramen Broth

If you want to make a traditional ramen noodle bowl, create a flavorful broth by adding garlic, ginger, onions, and mushrooms as the base for your broth.  From there you can add any vegetables you have on hand to the noodle bowl to add heft and nutrition.

  • Mushrooms add an earthy umami flavor
  • Fresh ginger adds a zesty, biting sweetness and warmth to broths (or dry ginger powder in a pinch)
  • Red curry paste adds depth of flavor and a touch of heat.
  • Garlic chile paste adds great flavor as long as you don’t mind a touch of heat.
  • Coconut milk gives the ramen noodles a deliciously creamy texture and flavor profile without adding dairy.
  • Soy Sauce adds a touch of saltiness and added umami flavor giving depth to a broth
  • Sesame oil adds an earthy nutty flavor and a little goes a long way.
  • Prepared low-sodium broths like a mushroom broth, beef broth, vegetable broth or chicken broth add great flavor without adding a ton of sodium

If you don’t have prepared liquid broth on hand, you can always use a seasoned concentrated flavor additive like Better Than Bouillon in any flavor mixed with water.


Tasty Ramen Noodle Toppings

In addition to creating a flavorful broth, top your ramen noodle bowls with a variety of veggies that you have on hand to add nutrients and boost the flavor profile of the noodle bowls.

  • fresh cilantro
  • sliced green onion
  • toasted sesame seeds
  • chili sauce (we love adding Sriracha!)
  • julienned carrots
  • snow peas or snap peas
  • edamame (cooked + shelled)
  • baby bok choy
  • pan-fried or oven-roasted tofu
  • bean sprouts
  • thinly sliced jalapeño
  • lime wedges
  • hard-boiled or soft-boiled egg

Mushroom Ramen Noodle Bowl Recipe

I whipped up a delicious mushroom ramen noodle bowl recipe this morning using pantry and refrigerator staples.  I followed no recipe, rather added ingredients I thought would work well together.  My son couldn’t believe I threw out the flavor packet and watched with great curiosity as I chopped mushrooms, red peppers, garlic, ginger, and green onions and added them to the stockpot.

My kids were hovering over the stove anxiously waiting for me to take my photographs so that I could serve up steaming hot bowls of ramen.  Normally they would flinch at the sight of mushrooms, but I tell you they ate every last bite and even licked the bowl.

After I dished out 5 bowls, I added a touch of coconut milk to mine and it was divine!  I’ll make this again for dinner with the coconut milk for yet another flavorful ramen noodle bowl.

So get creative and throw away the packet to see what delicious, flavorful creation you come up with.


  • 2 packets of ramen noodles
  • 2 cups of mushroom broth (any broth will do)
  • red bell pepper
  • green onion, white and green parts divided
  • mushroom
  • fresh ginger
  • Thai red curry paste
  • garlic
  • red chile flakes (optional)
  • sesame oil


How to Make Mushroom Ramen Noodle Bowl

Heat 1 teaspoon of sesame oil Saute garlic and ginger in a stockpot over medium heat for 2 minutes until fragrant.

Add chopped red bell peppers, white parts of the green onions and the mushrooms to the pot and saute for a few minutes until soft.

Add the red curry paste and stir.

Add the mushroom broth and bring to a boil.  Add the ramen noodles and boil for 4-5 minutes until the noodles are cooked and soft.

Serve with chopped green onions and a dash of red pepper flakes.





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