Mushroom Ramen
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course, Soup
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Cuisine
Asian
Mushroom Ramen
Description
This Mushroom Ramen dish starts by rehydrating dried shiitake mushrooms, reserving their soaking liquid for added flavor. Aromatics like garlic, shallots, and grated ginger are sautéed in canola oil to build the base of the broth. Shiitake mushrooms are browned in the mixture for depth. The mushroom soak water, chicken stock, miso paste, soy sauce, and bacon are added and simmered to meld flavors.
Fresh assorted mushrooms are incorporated and cooked until tender. Instant ramen noodles are added last and cooked briefly until just tender, allowing them to soak up the broth’s savory taste. Rice wine vinegar adds brightness, and black pepper seasons to taste. The bacon is removed before serving.
Soft boiled eggs, halved, and thinly sliced green onions garnish each bowl, adding richness and freshness. This soup blends earthiness from multiple mushrooms with umami-packed broth and tender noodles, making a substantial meal.
Ingredients
- 1 shiitake mushrooms 1-ounce package, dried
- 1 tablespoon canola oil
- 3 cloves garlic minced
- 2 shallot minced, large
- 1 tablespoon ginger freshly grated
- 6 cups chicken stock
- 1 ½ tablespoons White miso paste
- 2 teaspoons soy sauce
- 3 lices Bacon
- ¾ pound assorted mushrooms sliced, fresh
- 2 instant ramen noodles 3.5-ounce packages, flavor packets discarded
- 1 tablespoon rice wine vinegar
- black pepper to taste, freshly ground
- 4 egg peeled and halved, soft boiled
- 2 green onions thinly sliced
Instructions
- In a large bowl, combine shiitake mushrooms and 2 cups hot water; let stand until softened, about 20-30 minutes. Drain, reserving the mushroom water, before coarsely chopping; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in reserved shiitake mushrooms until golden and browned, about 3 minutes.
- Stir in reserved mushroom water, chicken stock, white miso paste, soy sauce and bacon. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 15-20 minutes. Remove and discard bacon.
- Stir in assorted mushrooms; simmer until softened, about 3-5 minutes.
- Stir in ramen until noodles are just tender, about 3 minutes. Stir in rice wine vinegar; season with additional soy sauce and pepper, to taste.
- Serve immediately, garnished with soft boiled eggs and green onions.
User Reviews
Overall Rating
5
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