Creamy Mushroom Stroganoff Ramen (Printable)

Rich mushrooms and ramen tossed in a creamy stroganoff-style sauce for cozy, umami flavor.

# Ingredient List:

→ Vegetables

01 - 225 g (8 oz) fresh cremini mushrooms, sliced
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Sauce

04 - 2 tablespoons unsalted butter
05 - 90 ml (6 tablespoons) sour cream
06 - 1 tablespoon tomato paste
07 - 240 ml (1 cup) vegetable broth
08 - 2 teaspoons Dijon mustard

→ Noodles

09 - 140 g (5 oz) dried ramen noodles

→ Seasoning

10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1 tablespoon chopped fresh parsley, for garnish

# Directions:

01 - Place a large skillet over medium heat and melt butter. Add chopped onion and cook for 2 minutes until softened. Stir in garlic and sauté for 1 additional minute.
02 - Add sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
03 - Stir tomato paste and Dijon mustard into the mushrooms. Pour in vegetable broth and bring mixture to a simmer.
04 - Add dried ramen noodles to the skillet and push gently into the liquid. Simmer uncovered for 4 minutes or until noodles are tender, stirring occasionally.
05 - Reduce heat to low. Stir in sour cream, salt, and pepper until fully combined and sauce thickens.
06 - Sprinkle chopped parsley over stroganoff and serve immediately.

# Expert Advice:

01 -
  • Uses mushrooms for deep umami flavor and budget-friendliness
  • Quick cooking ramen noodles for less wait and more satisfaction
  • Creamy sauce without relying on heavy cream
  • Vegetarian with easy options for making it vegan
  • You only need one pan so cleanup is easy
02 -
  • Packed with plant protein and fiber thanks to mushrooms
  • Delicious as leftovers reheated on the stove
  • Easily customizable for different diets
03 -
  • Slice mushrooms evenly so they brown at the same speed
  • Let garlic and onions cook until truly golden for the sweetest base
  • Add sour cream off the heat to avoid curdling and keep the sauce silky

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