How to cook enoki mushrooms for ramen?

Enoki mushrooms, also known as enokitake or Flammulina filiformis, are versatile and have a somewhat sweet, earthy flavor with a pleasant crunch. They are well-liked in Japanese cuisine and used frequently in ramen, stir-fries, pho, or hot pot recipes. They are also very nutrient-dense.

These tiny fellows will definitely offer some excellent taste and a welcoming look to your bowl of ramen, whether you add them as a garnish or include them in the soup. Enoki mushrooms are thus a perfect choice whether you’re seeking for an intriguing new way to enjoy your favorite noodle dish or just want to explore a bit.

But, How to cook Enoki mushrooms for ramen? 

Thus, along with a recipe for beef ramen noodle enoki mushrooms, here’s how to prepare enoki mushrooms for ramen.

What’s an enoki mushroom?

How to cook enoki mushrooms for ramen How to cook enoki mushrooms for ramen?

Enoki mushrooms can be seen in pictures of hot pot or ramen because they resemble long, white noodles. What you need know about this variety is as follows:

  • An edible fungus that resembles long strings—almost like noodles—is the enoki mushroom. Enoki mushrooms are widely used in Chinese and Japanese cuisine, where they are known as enokitake and golden needle, respectively.
  • Where is it located? Certain supermarket stores, health food stores, or Asian grocery stores carry this particular kind of mushroom. Moreover, it is offered in farmer’s markets.
  • What flavor does an enoki mushroom have? The thin threads of this mushroom give it a crispness and a delicate, savory flavor. You may add it raw to ramen and hot pots and it will cook in the broth, or you can eat it cooked or raw in salads.

How to store and clean them

What’s the best method to keep enoki mushrooms fresh once you’ve received them? And how should they be cleaned before cooking?

The mushrooms should be kept in the refrigerator in a paper bag (not produce drawer). Mushrooms can breathe in a paper bag, which is the ideal storage container for them. For optimal ventilation, keep them in the main section of the refrigerator rather than the produce drawer.

Rinse them off quickly to clean them. To remove any dirt, quickly rinse the mushrooms; do not soak them as this can cause them to get mushy.

Related – How much sodium is in ramen noodles?

Best Method How To Cook Enoki Mushrooms For Ramen

How to cook enoki mushrooms for ramen 1 How to cook enoki mushrooms for ramen?

The procedures listed below make cooking enoki mushrooms for ramen a quick and simple process that may be finished in a few minutes.

  1. Enoki mushrooms should be unwrapped and placed on a chopping board.
  2. Cut the base (root end) of mushrooms with a sharp knife (about one inch). To get the actual flavor of these mushrooms, you should remove the bitter-tasting roots from the base.
  3. Use cold water to gently rinse the mushrooms, then pat them dry.
  4. Mushrooms should be divided into 8 to 10 bunches. When separating, keep an eye out for extra roots or discolored components and throw them away if you discover any.
  5. A wok pan or skillet should have 1 tablespoon of coconut or sesame oil in it.
  6. Over medium heat, warm the oil on the burner for approximately 30 seconds.
  7. Sauté the bundles of mushrooms in the pan for around 60 seconds.
  8. Add 1 tablespoon of soy sauce and the same quantity of teriyaki sauce, then choose the low heat setting.
  9. When the mixture has been cooking for 30 to 40 seconds, turn off the stove.
  10. You may now immediately include your prepared enoki mushrooms into your steaming bowl of ramen soup. They can be topped with sesame seeds and chives.

Making Enoki Mushroom Miso Soup


  • 1 sheet of dried kelp
  • 1⁄4 cup (59 mL) brown miso paste
  • 1⁄2 tablespoon (7.4 mL) sriracha hot sauce
  • 1 chopped clove of garlic
  • 1 tablespoon (15 mL) coconut oil
  • 1 tablespoon (15 mL) maple syrup
  • Salt to taste
  • 2 cups (470 mL) shredded cabbage
  • 3 cups (710 mL) enoki mushrooms
  • 1⁄2 cup (120 mL) green onions
  • 5 cups (1,200 mL) of water

How to make

Step 1: Get rid of the enoki mushrooms. Any items that are slimy or discolored should be removed. They should be washed in cold water and dried with paper towels. After that, remove the bottom “woody” or hard stems. Compared to the rest of the cream/white mushroom, this portion of the stem will be a deeper shade of brown.

  • The mushrooms shouldn’t be rinsed until you’re ready to cook them.
  • Instead of washing the mushrooms in water, some chefs use a brush or a paper towel to remove any dust.
  • Enoki mushrooms should not be kept in the refrigerator with water or other liquids since they will get sticky.

Step 2: Put the dried kelp in a large pan and add 5 cups (1,200 ml) of water

Put the pan’s cover on and increase the heat to medium. Reduce the heat to low after 5 minutes. To soften the kelp for your soup, keep the heat low (below a boil) for 1 hour. Take out and throw away the kelp an hour later.

The white powder on the kelp shouldn’t be brushed off since it adds taste.

Related – How many carbohydrates in ramen noodles?

Step 3: Add the miso paste, sriracha, garlic, oil, maple syrup, and salt

14 cup (59 mL) of brown miso paste, 12 tablespoon (7.4 mL) of sriracha spicy sauce, 1 minced clove of garlic, 1 tablespoon (15 mL) of coconut oil, and 1 tablespoon (15 mL) of maple syrup are all required. To completely dissolve all the ingredients, stir for 4-5 minutes.

You can use 12 US tbsp (7.4 mL) of brown sugar in place of the maple syrup if you don’t have any.

Gochujang can be used in place of 1/2 US tbsp (7.4 mL) of Sriracha (Korean red paste). Gochujang has a richer and more savory flavor than sriracha, which often has a little bit more heat.

Instead of coconut oil, you may substitute 1 US tbsp (15 mL) of sesame oil.

Step 4: Simmer the mushrooms and 2 cups (470 mL) of cabbage for 10 minutes

To get a simmer, add the veggies and raise the heat to medium-high. In addition to allowing the flavors to mingle, this step softens the mushrooms and cabbage.

Don’t leave the saucepan on the heat for too long or the mushrooms and cabbage may get rubbery from overcooking.

Step 5: Ladle the soup into bowls and top with the chopped green onions

When transferring the hot liquid, take care not to splatter yourself. You may adjust the amount of green onion to your liking. Unless you wish to keep the soup warm for a while, turn off the stove. If you want to keep the soup warm, reduce the heat to low and set an hour-long timer. After an hour, turn off the heat and put the leftovers in the fridge.

Furthermore, tofu or sticky rice go nicely with this soup.

Soup leftovers last a week in the refrigerator. Place any leftovers in a glass dish or lidded Tupperware container. Before putting the soup in the refrigerator, allow it to cool.

Serving Enoki Mushrooms as a Main Dish

How to cook enoki mushrooms for ramen 1 How to cook enoki mushrooms for ramen?

Step 1: Prep your enoki mushrooms by rinsing them under cold water

Trim off the bottom “woody” portions of the mushrooms after looking for any slimy stems and removing them from the bunch. Throw away the ends. The mushrooms should only be handled gently since they are delicate.

You can shred or slice the mushrooms into more manageable bite-sized pieces.

Related – How many calories are in a pack of ramen noodles?

Step 2: Bring 4 cups (950 mL) of water to boil in a large pan

While the water is boiling, blanch the enoki mushrooms by submerging them for a minute or so. Depending on the size of your pan, you might need to do this in two distinct batches. [8]

When vegetables (or, in this case, your mushrooms) are blanched, enzyme reactions that result in the loss of taste, color, and texture are stopped. Also, it aids in removing any remaining debris from the surface that may have remained after rinsing.

Step 3: Drain the water and transfer the mushrooms to a serving dish

To keep your hands safe when touching the pot, use an oven mitt or hot pad. Water should be drained carefully to prevent splashing or spilling. Before placing the mushrooms in the serving dish, you might optionally pat them dry.

A sauce will be served with the mushrooms, so pick a serving dish with a lip around the edge.

Step 4: Heat 2 US tbsp (30 mL) of oil in a small saucepan and cook the garlic

Add the 2 minced garlic cloves and raise the heat to medium-high. Cook for 10–20 seconds in a hurry. The garlic should just be heated to help it release flavor; you don’t want to scorch or brown it. To prevent the garlic from adhering to the pan’s bottom, stir it with a frying spoon.

Burnt garlic drastically alters a dish’s taste and turns it bitter. If you burn yours by accident, wash your pan and start over.

Step 5: Add 3 US tbsp (44 mL) of soy sauce, 12  tsp (2.5 mL) of sugar, and 1 chopped green onion to the pan

Bring the sauce to a boil by increasing the heat to medium-high. As soon as it begins to boil, turn the heat off entirely. The soy sauce, sugar, and green onion tastes are combined throughout this procedure.

You may either pour the sauce over your food right away or wait for it to rest for two to three minutes to slightly thicken. Before adding the sauce to the meal, set aside the mushrooms that you won’t be eating and keep them in the refrigerator in an airtight container.

Step 6: Pour the sauce over the enoki mushrooms and serve

Sticky rice or tofu go nicely with this recipe. It is a terrific alternative for vegans and vegetarians and may be served as a side dish or the main course. For a stronger taste, feel free to sprinkle additional green onions on top.

Serve a straightforward salad on the side for a lighter, more refreshing option.
The sauce may cause leftovers to get slimy, so store them in an airtight container in the refrigerator. For optimum freshness, it is advisable to utilize prepared enoki mushrooms the same day or the following.

Related – How long to microwave ramen cup?

Related questions

Q: How long should I cook enoki mushrooms?

A: Enoki mushrooms cook quickly and only need about five minutes of cooking time.

Q: Can I use frozen enoki mushrooms?

A: Yes, you can use frozen enoki mushrooms! Just make sure to thaw them beforehand before cooking.

Q: How can I add flavor to my cooked enoki mushrooms?

A: You can season the cooked enoki mushrooms with salt and pepper or any other seasoning you’d like. Some other ideas include soy sauce, miso paste, chili flakes, or sesame oil.

Q: How many enoki mushrooms should I add to my ramen?

A: You can add as many or as few enoki mushrooms as you’d like! Just keep in mind that they cook quickly so you don’t want to overcrowd the pan.

Final thoughts

After following these few steps, you should have no problem incorporating enoki mushrooms into your next ramen dish! With their crunchy texture and earthy flavor, enoki mushrooms are the perfect addition to any bowl of ramen. Give them a try the next time you’re in the mood for some delicious Japanese noodles!

Enoki mushrooms are a type of fungi with long, thin stems and small caps. They have a delicate flavor and are often used in soups and stir-fries. When cooked properly, they can be a delicious addition to your meal. If you’re not sure how to cook enoki mushrooms for ramen, we’ve got you covered. Our team of experts is here to help you make the perfect dish. Contact us at Angelo’s Burgers today and we’ll walk you through the steps so you can enjoy a delicious bowl of ramen at home.

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