10 Minute Weeknight Mushroom Ramen
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course
10 Minute Weeknight Mushroom Ramen
Description
The 10 Minute Weeknight Mushroom Ramen features a clear vegetable broth cooked up with oyster mushrooms and baby bok choy. The broth simmers briefly to infuse mild mushroom flavor before fine egg noodles are added to cook through. A soft boiled egg, prepared separately, is halved and placed on top for protein and creaminess.
The seasoning is kept simple with soy sauce and a touch of sesame oil stirred in after cooking to enhance the broth's savoriness and add a hint of nuttiness. Spring onions add a fresh, slightly sharp contrast when mixed in at the end.
This ramen provides a delicate balance of textures: tender noodles, crisp-tender baby bok choy, and soft egg. It’s well suited for a quick weeknight meal where ease and warmth are priorities.
Ingredients
- 4 egg
- 1.75 l (7.4 cups) vegetable stock
- 200 g (7oz) oyster mushrooms sliced in large pieces
- 180 g (6.4oz) egg noodles fine
- 4 baby bok choy sliced in half
- 180 g (6.4oz) egg noodles fine
- 4 spring onions scallions, sliced
- 2 soy sauce tablespoon (tbp
- 1 tsp sesame oil
Instructions
- Boil some water in a saucepan, add the eggs and cook for 6 minutes.
- Remove the eggs and let them cool before peeling and cutting in half.
- Place the vegetable stock in a large saucepan, turn on the heat and bring to a boil.
- Add the mushrooms and reduce to a simmer for 3 minutes.
- Increase the heat to a gentle boil, add the noodles and allow them to cook for about 3-4 minutes till done.
- Add in the baby pack choi when the noodles are half cooked.
- Switch off the heat and mix in the spring onions, soy sauce and sesame oil.
- Serve the mushroom ramen in bowls topped with the soft boiled eggs.
User Reviews
Overall Rating
5
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