Truffle Mushroom Ramen Published: December 22, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Truffle Mushroom Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x Servings: 1 1 Black Garlic “Chicken” immi packet 1 shallot, thinly sliced 3 maitake mushrooms 8 shiitake mushrooms, half thinly sliced and half left whole Green onions, thinly sliced Truffle oil, to taste Cook Mode Prevent your screen from going dark Instructions Heat a frying pan over medium high heat and add enough neutral oil to make a thin layer. Add shallots and fry until golden brown, about 5-7 minutes, stirring often and adjusting heat if they start browning too quickly. Place on paper towels to soak up excess oil and season with salt. Set aside. In the same frying pan, sear maitake mushrooms until golden brown on each side, about 2-3 minutes on each side. Place on paper towels to soak up excess oil and season with salt. Set aside. In the same frying pan, sauté sliced shiitake mushrooms until golden brown, about 2 minutes. Season with salt and pepper and set aside. Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside. In the same pot, bring 2 cups of water to a boil. Add the whole shiitake mushrooms and simmer for 2 minutes. Then, add the ramen spice packet and stir to combine, simmering for another 2 minutes. Add ramen noodles to a bowl and top with the maitake and sliced shiitake mushrooms. Pour broth all over, including whole shiitake mushrooms, and garnish with green onions, fried shallots and truffle oil. Enjoy!