Directions

Ingredients

Mushroom Ramen With Shirataki Noodles

‍Nutrition
Calories: 310
Fat: 14 grams
Net Carbs: 12 grams
Protein: 30 grams


Fierce Food Facts: This well-balanced ramen has just about every nutrient you need for a satisfying and nutritious meal. Fortified mushrooms provide almost half of the daily requirement for the immune-supporting and bone-building Vitamin D needed daily. The dried shiitake mushrooms recipe also provides over 50% of Vitamin B5 (Pantothenic Acid), important for the breakdown and utilization of healthy fats and carbohydrates.

‍

Photographed by Anne Watson

Directions:

In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, and then coarsely chop the shiitake mushrooms; set aside.

Heat olive oil in a large stockpot or dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned (about 3 minutes). Stir in reserved mushroom water, bone broth, white miso paste, soy sauce, and bacon.

Bring to a boil; reduce heat, cover, and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon. Stir in Baby Bell mushrooms; simmer until softened (about 3-5 minutes). Stir in shirataki noodles and cook until they are just tender (about 3 minutes). Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste. Serve immediately, garnished with soft boiled eggs and green onions.

For Carbohydrate conscious or ketogenic modifications: Add 2 cups heavy cream, increase to 8 (1 cup) servings. Provides 360 calories, 28 grams fat, 8 net carbs, 16 grams protein.

This recipe is automatically dairy, nut, and wheat-free.

For egg-free: omit the eggs.


Kids Can Cook Tips: Making a soup is like a science experiment and kids will have a blast measuring and mixing all the various ingredients. Talk with them about the health benefits of mushrooms and explore the different varieties available at your supermarket.

‍

‍

Mushroom Ramen With Shirataki Noodles

  • 1 (1-ounce) package dried shiitake mushrooms
  • 2 cups hot water
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup (~2 large) shallots, minced
  • 1 tablespoon freshly grated ginger
  • 6 cups bone broth (chicken or turkey)
  • 1 1/2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 3 slices bacon
  • 3/4 pound Baby Bella mushrooms, fortified with Vitamin D, sliced thin
  • 2 (7-ounce) packages Shirataki noodles (we used MiracleNoodle found at Target or Amazon)
  • 1 tablespoon rice wine vinegar
  • Freshly ground black pepper, to taste
  • 4 soft boiled eggs, peeled and halved
  • 2 green onions, thinly sliced

Directions

Ingredients

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Mushroom Ramen With Shirataki Noodles

Warm, comforting, and full of nourishment, a bowl of this mushroom ramen soup is just what we need for rainy days or any time we want to feel extra-cozy.

By

Chef Andrew Johnson

September 11, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

30 Active Minutes

65 Total Minutes

4 Servings (each serving = 1.5 cups, 367 grams)

Ingredients

  • 1 (1-ounce) package dried shiitake mushrooms
  • 2 cups hot water
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup (~2 large) shallots, minced
  • 1 tablespoon freshly grated ginger
  • 6 cups bone broth (chicken or turkey)
  • 1 1/2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 3 slices bacon
  • 3/4 pound Baby Bella mushrooms, fortified with Vitamin D, sliced thin
  • 2 (7-ounce) packages Shirataki noodles (we used MiracleNoodle found at Target or Amazon)
  • 1 tablespoon rice wine vinegar
  • Freshly ground black pepper, to taste
  • 4 soft boiled eggs, peeled and halved
  • 2 green onions, thinly sliced
  • 1 (1-ounce) package dried shiitake mushrooms
  • 2 cups hot water
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup (~2 large) shallots, minced
  • 1 tablespoon freshly grated ginger
  • 6 cups bone broth (chicken or turkey)
  • 1 1/2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 3 slices bacon
  • 3/4 pound Baby Bella mushrooms, fortified with Vitamin D, sliced thin
  • 2 (7-ounce) packages Shirataki noodles (we used MiracleNoodle found at Target or Amazon)
  • 1 tablespoon rice wine vinegar
  • Freshly ground black pepper, to taste
  • 4 soft boiled eggs, peeled and halved
  • 2 green onions, thinly sliced
  • 1 (1-ounce) package dried shiitake mushrooms
  • 2 cups hot water
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup (~2 large) shallots, minced
  • 1 tablespoon freshly grated ginger
  • 6 cups bone broth (chicken or turkey)
  • 1 1/2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • 3 slices bacon
  • 3/4 pound Baby Bella mushrooms, fortified with Vitamin D, sliced thin
  • 2 (7-ounce) packages Shirataki noodles (we used MiracleNoodle found at Target or Amazon)
  • 1 tablespoon rice wine vinegar
  • Freshly ground black pepper, to taste
  • 4 soft boiled eggs, peeled and halved
  • 2 green onions, thinly sliced

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Reading time:

5 minutes

‍Nutrition
Calories: 310
Fat: 14 grams
Net Carbs: 12 grams
Protein: 30 grams


Fierce Food Facts: This well-balanced ramen has just about every nutrient you need for a satisfying and nutritious meal. Fortified mushrooms provide almost half of the daily requirement for the immune-supporting and bone-building Vitamin D needed daily. The dried shiitake mushrooms recipe also provides over 50% of Vitamin B5 (Pantothenic Acid), important for the breakdown and utilization of healthy fats and carbohydrates.

‍

Photographed by Anne Watson

Directions:

In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, and then coarsely chop the shiitake mushrooms; set aside.

Heat olive oil in a large stockpot or dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned (about 3 minutes). Stir in reserved mushroom water, bone broth, white miso paste, soy sauce, and bacon.

Bring to a boil; reduce heat, cover, and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon. Stir in Baby Bell mushrooms; simmer until softened (about 3-5 minutes). Stir in shirataki noodles and cook until they are just tender (about 3 minutes). Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste. Serve immediately, garnished with soft boiled eggs and green onions.

For Carbohydrate conscious or ketogenic modifications: Add 2 cups heavy cream, increase to 8 (1 cup) servings. Provides 360 calories, 28 grams fat, 8 net carbs, 16 grams protein.

This recipe is automatically dairy, nut, and wheat-free.

For egg-free: omit the eggs.


Kids Can Cook Tips: Making a soup is like a science experiment and kids will have a blast measuring and mixing all the various ingredients. Talk with them about the health benefits of mushrooms and explore the different varieties available at your supermarket.

‍

‍

‍Nutrition
Calories: 310
Fat: 14 grams
Net Carbs: 12 grams
Protein: 30 grams


Fierce Food Facts: This well-balanced ramen has just about every nutrient you need for a satisfying and nutritious meal. Fortified mushrooms provide almost half of the daily requirement for the immune-supporting and bone-building Vitamin D needed daily. The dried shiitake mushrooms recipe also provides over 50% of Vitamin B5 (Pantothenic Acid), important for the breakdown and utilization of healthy fats and carbohydrates.

‍

Photographed by Anne Watson

Directions:

In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, and then coarsely chop the shiitake mushrooms; set aside.

Heat olive oil in a large stockpot or dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned (about 3 minutes). Stir in reserved mushroom water, bone broth, white miso paste, soy sauce, and bacon.

Bring to a boil; reduce heat, cover, and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon. Stir in Baby Bell mushrooms; simmer until softened (about 3-5 minutes). Stir in shirataki noodles and cook until they are just tender (about 3 minutes). Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste. Serve immediately, garnished with soft boiled eggs and green onions.

For Carbohydrate conscious or ketogenic modifications: Add 2 cups heavy cream, increase to 8 (1 cup) servings. Provides 360 calories, 28 grams fat, 8 net carbs, 16 grams protein.

This recipe is automatically dairy, nut, and wheat-free.

For egg-free: omit the eggs.


Kids Can Cook Tips: Making a soup is like a science experiment and kids will have a blast measuring and mixing all the various ingredients. Talk with them about the health benefits of mushrooms and explore the different varieties available at your supermarket.

‍

‍

‍Nutrition
Calories: 310
Fat: 14 grams
Net Carbs: 12 grams
Protein: 30 grams


Fierce Food Facts: This well-balanced ramen has just about every nutrient you need for a satisfying and nutritious meal. Fortified mushrooms provide almost half of the daily requirement for the immune-supporting and bone-building Vitamin D needed daily. The dried shiitake mushrooms recipe also provides over 50% of Vitamin B5 (Pantothenic Acid), important for the breakdown and utilization of healthy fats and carbohydrates.

‍

Photographed by Anne Watson

Directions:

In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, and then coarsely chop the shiitake mushrooms; set aside.

Heat olive oil in a large stockpot or dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned (about 3 minutes). Stir in reserved mushroom water, bone broth, white miso paste, soy sauce, and bacon.

Bring to a boil; reduce heat, cover, and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon. Stir in Baby Bell mushrooms; simmer until softened (about 3-5 minutes). Stir in shirataki noodles and cook until they are just tender (about 3 minutes). Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste. Serve immediately, garnished with soft boiled eggs and green onions.

For Carbohydrate conscious or ketogenic modifications: Add 2 cups heavy cream, increase to 8 (1 cup) servings. Provides 360 calories, 28 grams fat, 8 net carbs, 16 grams protein.

This recipe is automatically dairy, nut, and wheat-free.

For egg-free: omit the eggs.


Kids Can Cook Tips: Making a soup is like a science experiment and kids will have a blast measuring and mixing all the various ingredients. Talk with them about the health benefits of mushrooms and explore the different varieties available at your supermarket.

‍

‍

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