Garlic Butter Shiitake Mushroom Ramen with Soft-Boiled Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles ready in about 30 minutes pairs ounces ramen noodles, tablespoons unsalted butter, minced 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 8 ounces sliced shiitake mushrooms to the skillet and cook for 6-7 minutes until mushrooms are browned and tender.
  4. Step 4: Pour in 4 cups vegetable broth and 2 tablespoons low sodium soy sauce, bringing the mixture to a simmer.
  5. Step 5: Meanwhile, cook 4 ounces ramen noodles according to package instructions until just tender, drain, and divide between two bowls.
  6. 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.

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Frequently asked questions

How long does Garlic Butter Shiitake Mushroom Ramen with Soft-Boiled Egg take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic Butter Shiitake Mushroom Ramen with Soft-Boiled Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces ramen noodles from drying out.

Can I substitute ingredients in Garlic Butter Shiitake Mushroom Ramen with Soft-Boiled Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic Butter Shiitake Mushroom Ramen with Soft-Boiled Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic Butter Shiitake Mushroom Ramen with Soft-Boiled Egg?

Japanese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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