Creamy Mushroom Ramen

A lush, creamy ramen with sautéed mushrooms and Parmesan, inspired by both carbonara and tonkotsu.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, minced
• 2 cups mixed mushrooms, sliced (shiitake, cremini, oyster, or button)
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth (preferably low-sodium)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 4 portions dried ramen noodles (seasoning packets discarded)
• 1/2 teaspoon black pepper, freshly cracked (plus more to taste)
• Kosher salt, to taste
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon truffle oil (optional, for drizzling)

Preparation

1. In a large skillet or pot, heat butter and olive oil over medium heat. Add shallot and garlic, sautéing until softened and fragrant, about 2 minutes.
2. Add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms are golden brown and have released their moisture, 6–8 minutes.
3. Pour in vegetable or chicken broth. Bring to a gentle simmer and cook for 10 minutes, allowing flavors to meld.
4. Lower heat and stir in heavy cream and grated Parmesan. Simmer 2–3 minutes more until slightly thickened. Season with black pepper and more salt if needed.
5. Cook ramen noodles according to package instructions; drain well.
6. To assemble, divide noodles among bowls and ladle creamy mushroom broth and mushrooms over the top.
7. Garnish with toppings: crispy sage leaves, toasted pine nuts, truffle oil, crispy pancetta, fresh chives, and extra Parmesan as desired.