Dehydrated Mushroom Ramen

Dehydrated Mushroom Ramen

Type: Lunch or dinner

Prep time: 10 minutes Cook time: 15 minutes Total time: 30-40 minutes

Serves: 2

Dehydrated Mushroom Ramen


  • 2 Packages or ramen noodles seasoning packets removed
  • 4-6 Cups chicken or vegetable stock
  • 1 tbs white miso paste
  • 1 small cluster of dried lion's mane mushrooms
  • 1 tbs oyster sauce
  • 2 tbs soy sauce
  • 1 tsp onion powder
  • ½ tsp red pepper flakes
  • 1 tsp cooking oil
  • 1 cup dried oyster mushrooms of choice (I used Nevada Blue)
  • ½ cup sliced yellow onion
  • ½ cup sliced carrots
  • 1 clove garlic (minced)
  • ½ cup sliced baby bok choy
  • 2 soft boiled eggs (optional)

A note about the ingredients: If you only have dried oyster mushrooms, omit step one. If you only have dried lion's mane, 1 cup dried + 1 small cluster reserved for blitzing in step one.

Cooking Notes

For a less chewy texture of the mushrooms, place them in a steamer until they are soft and rehydrated (about 30-40 minutes). Start steaming while you cut your vegetable to save time. Add the rehydrated mushrooms to the ramen in the final minutes of cooking the noodles.

Optional soft boiled egg:
Don't already have a soft boiled egg? Prepare 2 eggs while you cut you vegetable.
1. Prepare an ice bath, set aside.
2. Bring a pot of water to a gentle simmer (enough to cover the eggs).
3. Gently drop the eggs in water and boil for 6 minutes.
4. Remove them from the water.
5. Drop them in an ice bath to prevent further cooking.
6. Set aside and take off shell before putting it in ramen in step 6. 


1. Place the dried lions mane mushrooms into a spice grinder. Blitz the lion's mane on high speed for 1-2 minutes. (The dried lions mane should be a very fine powder.)

2. Add the sliced onions, carrots and cooking oil to a small pot. Cook the vegetables for 3-4 minutes on medium-high heat until the onion is soft and fully translucent.

3. Add the chicken or vegetable stock, miso paste, dried lion's mane, oyster sauce, soy sauce, garlic powder, onion powder and red pepper flakes to the pot. Whisk everything throughly to combine. (Be sure the miso paste is mixed evenly throughout the stock.)

4. Bring the stock to a simmer over medium-high heat and add in the ramen noodles, dried oyster mushrooms and baby bok choy.

5. Cook the ramen at a simmer until the noodles are soft and the mushrooms are fully rehydrated. About 7-8 minutes.

6. If desired, reheat the soft-boiled egg during the final minutes of cooking the noodles. Cut the warm egg in half and serve the warm ramen.

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