Mushroom Ramen
User Reviews
5.0
75 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 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
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Restaurant-quality ramen you can make at home! With a perfectly seasoned mushroom broth, you’ll never order this out again. It’s THAT good!
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Ingredients
- 1 1-ounce package dried shiitake mushrooms
- 1 tablespoon canola oil
- 3 cloves garlic minced
- 2 large shallots minced
- 1 tablespoon freshly grated ginger
- 6 cups chicken stock
- 1 ½ tablespoons White miso paste
- 2 teaspoons soy sauce
- 3 slices Bacon
- ¾ pound fresh assorted mushrooms sliced
- 2 3.5-ounce packages instant ramen noodles, flavor packets discarded
- 1 tablespoon rice wine vinegar
- freshly ground black pepper to taste
- 4 soft boiled eggs peeled and halved
- 2 green onions thinly sliced
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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.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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