Creamy Mushroom Ramen With Jammy Egg and Scallions

Why You’ll Love This Recipe

• Turns basic instant ramen into a rich, creamy bowl with minimal extra effort.
• Deep mushroom flavor plus butter and soy sauce makes it taste “restaurant-y” fast.
• Jammy eggs and scallions add texture, freshness, and a little elegance.
• Flexible: use fresh mushrooms, canned mushrooms, or mix in any leftovers you have.

Grocery List

• Produce: Mushrooms (cremini or button), scallions
• Dairy: Unsalted butter, heavy cream or half-and-half
• Pantry: Instant ramen (2 packs), soy sauce, neutral oil

Full Ingredients

For the jammy eggs

• 2 large eggs
• Ice water (a bowl of cold water with a handful of ice)

For the creamy mushroom ramen

• 2 packs instant ramen noodles (about 3 oz / 85 g each)
• 4 cups (960 ml) water, for boiling noodles (you will reserve some as needed)
• 1 tsp neutral oil (canola, avocado, or vegetable oil)
• 8 oz (225 g) cremini or button mushrooms, thinly sliced (about 3 packed cups)
• OR 1 can sliced mushrooms, 8 oz (225 g), well drained and patted dry
• 1 tbsp (14 g) unsalted butter
• 1 1/2 tbsp soy sauce
• 1/3 cup (80 ml) heavy cream or half-and-half
• 2 scallions, thinly sliced
• Optional: 1/4 tsp freshly ground black pepper
• Optional: 1–2 tsp chili crisp or chili oil
• Optional: Ramen seasoning packets (use 1/2 packet per serving, or to taste)

Step-by-Step Instructions

Step 1: Make the jammy eggs

Bring a small pot of water to a steady boil over high heat. Carefully lower in 2 large eggs (a spoon helps prevent cracking).

Boil for 6 minutes 30 seconds for a jammy center. Immediately transfer the eggs to ice water and let them cool for 3 minutes. Peel and slice in half lengthwise. Set aside.

Step 2: Brown the mushrooms

While the eggs cool, heat a medium skillet over medium-high heat. Add 1 tsp neutral oil, then add 8 oz (225 g) sliced mushrooms.

Cook, stirring only occasionally, until the mushrooms release their liquid and turn deeply golden at the edges, 6–8 minutes. If using canned mushrooms, make sure they’re well drained and patted dry first; they’ll brown faster, about 3–5 minutes. Remove the skillet from the heat.

Step 3: Cook the ramen noodles

Bring 4 cups (960 ml) water to a boil in a medium pot. Add the noodles from 2 ramen packs and cook until just tender, 2–3 minutes (check your package time and aim for the lower end to avoid mushy noodles).

Step 4: Reserve broth and drain most of it

Before draining, scoop out and reserve 3/4 cup (180 ml) of the hot noodle cooking water. Then drain the noodles well, leaving just a little moisture clinging to them.

Return the drained noodles to the warm pot (off the heat for the moment).

Step 5: Make it creamy and glossy

Add the sautéed mushrooms to the pot with the noodles. Add 1 tbsp (14 g) butter, 1 1/2 tbsp soy sauce, and 1/3 cup (80 ml) heavy cream or half-and-half.

If you want to use the ramen seasoning packets, add 1/2 packet per serving (start small; you can always add more). This recipe can be plenty flavorful with soy sauce alone.

Step 6: Toss gently and adjust the sauce

Set the pot over low heat and toss the noodles for 30–60 seconds, just until the butter melts and everything looks creamy and lightly sauced.

If it looks too thick, add the reserved cooking water 1 tablespoon at a time until it’s silky and slurpable (typically 2–6 tablespoons, depending on your noodles and how much sauce you like).

Step 7: Finish and serve

Divide the ramen between two bowls. Top each bowl with sliced scallions and one jammy egg.

Finish with black pepper and/or chili crisp if you like a little heat. Serve immediately while hot and creamy.

Pro Tips

• Brown = flavor: Let the mushrooms sit against the hot pan long enough to get golden edges. Stirring constantly slows browning.
• Control the creaminess with reserved noodle water: That starchy water helps the sauce cling to the noodles without needing extra cream.
• Go easy on salt at first: Between soy sauce and (optional) ramen seasoning, it can get salty quickly. Taste before adding more.
• Keep the heat low after adding cream: Gentle heat prevents the sauce from reducing too fast and helps keep it smooth.
• Jammy egg timing: For large eggs straight from the fridge, 6 minutes 30 seconds reliably gives a set white and a soft, custardy yolk.

Variations

• Miso mushroom ramen: Replace 1/2 tbsp of the soy sauce with 1 tbsp white miso (stir miso into the warm cream, not boiling liquid).
• Garlic-butter version: Add 1 small clove garlic, finely minced, to the mushrooms during the last 30 seconds of sautéing.
• Extra veg: Stir in 2 cups baby spinach at the end and toss just until wilted, about 30 seconds.

Storage & Make-Ahead

Ramen is best fresh, because the noodles keep absorbing liquid. If you want to get ahead, cook the jammy eggs and sauté the mushrooms up to 3 days in advance and refrigerate them in airtight containers.

For leftovers, store noodles and sauce together in a sealed container for up to 2 days. Reheat gently on the stove or in the microwave with a splash of water (and a small splash of cream if you want to revive the silkiness), stirring every 30 seconds until hot.

Nutrition (per serving)

Approximate, for 1/2 of the recipe (using 2 ramen packs total, soy sauce, butter, heavy cream, mushrooms, scallions, and 1 egg per serving; excluding optional chili crisp and most seasoning packet use): 620 calories, 19 g protein, 63 g carbs, 32 g fat, 10 g saturated fat, 70 mg cholesterol, 1600 mg sodium, 3 g fiber, 6 g sugar.