April 23, 2024

Ramen Noodles with Shrooms & Soy Butter

Recipe: Molly Baz

“The noodles get coated in a glossy, saucy, buttery, parmy mixture like an Italian pasta, and then there’s soy sauce and ramen for a little wink to Asian noodle dishes.” — Molly Baz


  • 1 lb. mixed wild fresh mushrooms, such as shiitake, oyster or maitake
  • 3 tbsp extra-virgin olive oil
  • 6 tbsp unsalted butter, divided
  • 6 garlic cloves, thinly sliced
  • 1/4 cup low-sodium soy sauce
  • 18 oz. fresh ramen or udon noodles, or 12 oz. dried spaghetti
  • 1 1/2 oz. grated Parmigiano-Reggiano
  • 1 lemon
  • Kosher salt and freshly ground black pepper


Yield: Serves 4

Do Some Prep

  1. Bring large pot of salted water to a boil. Season it lightly ’cause there are a lot of salty ingredients coming down the pipeline later on.
  2. Tear or cut mushrooms into 2″ pieces. They don’t have to be the same shape, just generally the same size.

Build Mushroom Sauce

  1. Heat large Dutch oven over medium-high heat. Add olive oil and swirl to coat. Once oil just begins to emit wisps of smoke from surface, add all mushrooms at once and give a good stir to coat in oil. Season lightly with salt. Cook, stirring only every 2 to 3 minutes or so, until mushrooms are golden brown and crisp all over, 10 to 14 minutes.
  2. Reduce heat to medium-low and add 2 tbsp of butter and sliced garlic. Cook, stirring, until garlic is very fragrant but has not yet browned, 1 minute. Transfer mushrooms to plate.
  3. Add remaining 4 tbsp of butter, soy sauce and 3/4 cup of water from pot the noodles will cook in. Bring liquid to a simmer and then remove pot from heat, cover with lid and keep warm.

Make Noodles and Serve

  1. Drop noodles into pot of boiling water. Cook until al dente, according to package.
  2. Using tongs, add noodles to pot of soy butter, reserving pot of noodle-cooking water. Return soy butter pot to medium-low heat and start adding handfuls of grated Parmigiano-Reggiano to noodles, one handful at a time, tossing with tongs as you go and adding more noodle water until all parm has been incorporated and sauce is very creamy, saucy and glossy.
  3. Add mushrooms and lots of pepper, and toss again, loosening with more noodle water as needed.
  4. Remove from heat and finely grate zest of lemon into pot. Taste, and add more salt here, as needed.
  5. Divide noodles among serving bowls and top each with more pepper to finish.

Recipe from More is More ©2023 by Molly Baz. Photographs ©2023 by PEDEN + MUNK. Illustrations ©2023 Claire McCracken. Published by Clarkson Potter, an imprint of Random House