10-Minute Ramen with Chili Crisp Mushrooms

10-Minute Ramen with Chili Crisp Mushrooms

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serves: 2

Umami-rich shiitake mushrooms sizzled in spicy chili crisp make this ramen a craveable mix of savory flavors that bring the heat. Ready in 15 minutes with pantry‑friendly instant noodles, it’s a lightning‑fast way to feel pulled‑together without fuss. Perfect for quick weeknight dinners, fast lunches, or late‑night comfort cravings.

Ingredients

  • 2 large eggs
  • 2 1/2 teaspoons chili crisp, plus more for drizzling
  • 4 ounces shiitake mushrooms, cleaned, stems removed, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 (2.25-ounce) cups instant ramen noodles, such as soy, chicken, beef or shrimp flavored, prepared according to package directions
  • Roughly chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving

    • Instructions

    1. In a small pot over medium-high heat, bring 2 quarts of water to a boil. Gently drop eggs into water. Cover and remove from heat. Allow eggs to cook for 6 minutes, until soft-boiled. Drain and rinse eggs with cold water, or place in an ice bath. Set aside.
    2. Meanwhile, heat chili crisp in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until light golden-brown, about 4 minutes. Season with salt and pepper, to taste.
    3. Stir in chili crisp sauce and cook for another minute.
    4. Peel eggs and slice in half lengthwise just before serving. Top ramen with mushrooms and soft-boiled egg. Garnish with cilantro and drizzle with additional chili crisp. Serve with lime wedges, and enjoy.
    Estimated Per Serving: 380 Calories | 14g Fat | 48g Carbs | 12g Protein