Seriously, this mushroom ramen is one of the best things I’ve ever tasted, and it’s so quick to put together with a handful of ingredients. It’s one of my go-to weeknight meals. If you’re wondering what else you can put in your mushroom ramen, the answer is quite literally anything you want! Ramen is so versatile it’s ridiculous. You can throw in all of your leftover proteins and veggies, trust me!
The best ramen noodles for this are those super cheap packets of instant noodles from the supermarket that are about 30p a pack. Just make sure to not use the flavour sachet that comes with them, because they’re pretty rubbish, we’re going to elevate them by using stock.
I use those ready-made stock pots for this mushroom ramen because it’s so much quicker than making your own. However, if you’ve got some homemade chicken stock knocking around your freezer, feel free to use it. I use chicken stock for this ramen, but you could use vegetable stock if you want to make it vegan or vegetarian.
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