Garlic Butter Shiitake Mushroom Ramen with Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Umami-rich shiitake mushrooms sautéed in garlic butter served over tender ramen noodles, topped with a silky soft-boiled egg and scallions. This Japanese-inspired noodle recipe, ready in about 30 minutes, pairs ramen noodles, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 450 cal/serving

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Ingredients

4 ounces ramen noodles
3 tablespoons unsalted butter
5 minced garlic cloves
8 ounces, sliced shiitake mushrooms
2 tablespoons low sodium soy sauce
4 cups vegetable broth
2 large eggs
2 stalks, thinly sliced scallions
1 teaspoon sesame oil
1/4 teaspoon black pepper

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Instructions

Step 1: Bring a medium pot of water to a boil. Gently lower in 2 large eggs and boil for 7 minutes for soft-boiled yolks. Transfer eggs to ice water for 5 minutes, then peel and set aside.
Step 2: In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Add 5 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 8 ounces sliced shiitake mushrooms to the skillet and cook for 6-7 minutes until mushrooms are browned and tender.
Step 4: Pour in 4 cups vegetable broth and 2 tablespoons low sodium soy sauce, bringing the mixture to a simmer.
Step 5: Meanwhile, cook 4 ounces ramen noodles according to package instructions until just tender, drain, and divide between two bowls.
Step 6: Ladle the mushroom broth over the noodles. Peel the soft-boiled eggs and halve them, placing on top of the noodles. Drizzle 1 teaspoon sesame oil, sprinkle 2 thinly sliced scallions and 1/4 teaspoon black pepper over each bowl. Serve immediately.