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Shiitake Mushroom Ramen To-Go

Create a comforting lunch to-go with ramen in a jar! Earthy shiitake mushrooms and noodles in a rich broth will brighten your lunchtime and fill you up for the afternoon. You can choose any of your favorite Asian-style noodles, but ramen or yakisoba work especially well in this recipe.

Author: Mushroom Council

Serves: 4
Prep Time: 15 mins
Cook Time: 10 mins

What You Need

  • 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

What You Do

  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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