Mushroom Mazeman Ramen

mushroom mazeman ramen
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 large carrot, shredded
  • 1 tablespoon rice vinegar
  • 2 cups vegetable stock
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons toasted sesame oil
  • 4 teaspoons hoisin sauce
  • 2 tablespoons vegetable oil
  • 12 ounces white mushrooms, sliced
  • 4 pkgs. instant ramen (3 oz. each), seasoning packets discarded
  • 1 cup bean sprouts
  • 2 tablespoons chili-garlic sauce
  • 1 tablespoon sesame seeds, toasted
  • 3 scallions, thinly sliced


In a small bowl, toss the carrot and vinegar. In a saucepan, boil the stock and ginger until reduced to 1 1/4 cups, 15 minutes. Remove from the heat; whisk in the sesame oil and hoisin.

Meanwhile, in a large skillet, heat the vegetable oil over medium-high. Cook the mushrooms, stirring occasionally, until golden brown, 8 to 10 minutes; season with salt and pepper.

Cook the ramen according to package directions. Drain; divide among 4 bowls. Top with the ginger sauce, carrot, mushrooms, bean sprouts and chili-garlic sauce; garnish with the sesame seeds and sliced scallions.