Shiitake Mushroom Ramen To-Go

Monterey Mushrooms Feb 01, 2019
Lunch, Dinner, quick recipe, dairy-free, soup, Consumer

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Ramen- such a great comfort food. When it's made with portability in mind, we like it even more!This great recipe is tasty, comforting and includes all of the great flavors of your favorite ramen. 

Thanks to the Mushroom Council for this recipe. 
Everything You Need to Know About Blending Mushrooms
Shiitake-Mushroom-Ramen-To-Go1-high

Shiitake Mushroom Ramen To-Go

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: 4 Servings
Print RecipePrint Recipe

Description

This simple and delicious ramen recipe will ensure many meals that you can take to the office or pack in school lunches. You can store this up to 3 days in the fridge, super helpful for meal planning for the week! To create, just add boiling water.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 6 ounces Shiitake mushrooms, sliced
  • 4 tablespoons chicken bouillon paste or broth base
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Asian-style hot sauce (such as Sriracha)
  • 2 cups shredded carrots
  • 5 green onions, white and green portion sliced
  • 8 ounces Asian noodles, cooked according to package directions
  • 1 cup diced cucumber
  • ½ cup chopped, fresh cilantro
  • four 16-ounce wide-mouth jars with lids
  • ¾ cup boiling water for each jar, when ready to serve

Instructions

  1. Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes.
  2. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar.
  3. Divide carrots in two portions. Sprinkle ¼ cup of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles.
  4. Lastly, add ¼ cup of diced cucumber and 2 tablespoons of cilantro.
  5. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ cup of water. Pour water into the jar. Stir well and enjoy.
Shiitake-Mushroom-Ramen-To-Go1-high
Monterey Mushrooms blue and white logo

Shiitake Mushroom Ramen To-Go

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Yield: 4 Servings

Description

This simple and delicious ramen recipe will ensure many meals that you can take to the office or pack in school lunches. You can store this up to 3 days in the fridge, super helpful for meal planning for the week! To create, just add boiling water.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 6 ounces Shiitake mushrooms, sliced
  • 4 tablespoons chicken bouillon paste or broth base
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Asian-style hot sauce (such as Sriracha)
  • 2 cups shredded carrots
  • 5 green onions, white and green portion sliced
  • 8 ounces Asian noodles, cooked according to package directions
  • 1 cup diced cucumber
  • ½ cup chopped, fresh cilantro
  • four 16-ounce wide-mouth jars with lids
  • ¾ cup boiling water for each jar, when ready to serve

Instructions

  1. Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes.
  2. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar.
  3. Divide carrots in two portions. Sprinkle ¼ cup of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles.
  4. Lastly, add ¼ cup of diced cucumber and 2 tablespoons of cilantro.
  5. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ cup of water. Pour water into the jar. Stir well and enjoy.

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Monterey Mushrooms
Monterey Mushrooms