Mushroom Ramen with Kimchi Chili Oil

Mushroom Ramen with Kimchi Chili Oil

by Dr. Kellyann
Table of Contents

    There’s nothing quite like a steaming bowl of ramen on a chilly day — especially when it does more than just warm you up. This Mushroom Ramen with Kimchi Chili Oil is a deeply nourishing twist on a classic comfort food, designed to support hormone balance, stress resilience, and gut health from the inside out.

    Mushrooms are one of nature’s most powerful functional foods — rich in vitamin D for hormone synthesis and adrenal support, while varieties like shiitake help your liver gently detox and clear excess hormones. Paired with the mineral-rich collagen in my Ramen Beef Bone Broth, this bowl helps restore calm and balance to your entire system.

    Finished with a drizzle of spicy kimchi chili oil and a few warming aromatics, it’s proof that food can be both healing and heavenly. Whether you’re craving comfort, hormone harmony, or simply a cozy night in, this ramen delivers it all — one nourishing slurp at a time.

    Serves: 1 Total Time: 25 minutes (10 minutes prep time, 15 minutes cook time)

    1 Tbsp. Butter

    1 Tbsp. Avodado or Olive Oil

    1/C assorted mushrooms (I used Oyster and Shiitake mushrooms)

    2 green onions, diced

    3 cloves garlic, chopped

    1 Tbsp. ginger, grated

    1 Tbsp. apple cider vinegar

    1 Tbsp. coconut aminos

    8-ounces Ramen Bone Broth (1 packet) + 1 Tbsp. Ramen Bone Broth Powder

    1 cup Brown Rice Ramen Noodles, cooked (omit if on one of my diet plans)

    Kimchi Chili Oil:

    2 Tbsp. Chili oil

    1 Tbsp. Kimchi juice

    Toppings (optional):

    3 Bok choy stems, lightly sautéed

    Kimchi

    Kimchi pickles

    Soft-boiled egg

    Kimchi Chili oil

    Directions:

    Melt butter and oil in a saucepan over medium heat until melted. Sauté mushrooms until they begin to sweat (1-2 minutes). Add green onion, garlic, ginger, and bone broth powder, and sauté for another 1-2 minutes until soft. Add apple cider vinegar and coconut aminos, stir to combine. Add Ramen Bone Broth and allow to simmer for 4 minutes. Add cooked ramen noodles and simmer for another 2 minutes to allow the flavors to combine. Ladle ramen into a bowl and top with favorite fix-ins. Here, I used Bok choy (lightly sautéed), kimchi, kimchi pickles, soft-boiled egg, and kimchi chili oil.

    *You make the Kimchi Chili oil but whisking both ingredients above together.

     

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.