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with velvet shank mushrooms and miso broth

Winter Forest Ramen

A deeply comforting winter bowl with Velvet Shank mushrooms, miso, ginger, garlic, noodles, and steaming woodland broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main Course, Soup
Cuisine: Foraged, Japnese Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g ramen noodles
  • 1-2 cups Velvet Shank mushrooms cleaned and sliced
  • 1 tbsp oil sesame or neutral
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 3 tbsp white or red miso paste
  • 750 ml vegetable or chicken broth
  • 1 tbso soy sauce
  • soft-boiled egg, green onions, sesame seeds, chili flakes optional toppings

Equipment

  • Large pot
  • Frying pan
  • Knife & cutting board
  • Chopsticks or ladle

Method
 

  1. Heat oil in a pan and sauté the Velvet Shank mushrooms for 3–4 minutes until lightly golden.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. In a pot, warm the broth gently — do not boil after adding miso.
  4. Stir in miso paste and soy sauce until dissolved.
  5. Cook the ramen noodles separately according to package instructions.
  6. Divide the noodles into bowls.
  7. Ladle the miso broth over the noodles.
  8. Add the sautéed mushrooms on top.
  9. Finish with your favorite toppings and serve steaming hot.

Notes

💡 Tip: Add a dash of chili oil for heat or a spoon of tahini for extra creaminess.
⚠️ Velvet Shank (Flammulina velutipes) grows in winter on wood and is edible ONLY when correctly identified. Never forage from contaminated urban wood.