Mushroom Ramen
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Mushroom Ramen
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This easy, delicious mushroom ramen makes you wonder why you haven't ever used mushrooms for ramen before. This is a great, comforting winter meal!
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Ingredients
- 1 lbs cremini mushrooms
- 1 vegetable broth 900 ml container
- 1 tbsp White miso paste
- 4 tbsp soy sauce
- 2 tsp Chili garlic sauce
- 2 ramen noodles packs
- 2 green onion sprigs
- 1 carrot medium
- 4 egg
Garnish:
- sesame seeds fresh cilantro
Instructions
- Remove the stems from the cremini mushrooms and thinly slice them.
- Set a large pot over medium-high heat, add olive oil and add the sliced mushrooms. Cook for 5 minutes until tender.
- Add the vegetable broth, miso paste, soy sauce, and chili sauce. Bring to a simmer over high heat, allowing the flavours to incorporate. Adjust seasoning to taste. Allow broth to keep warm over medium-low heat.
- In the meantime, cook the ramen noodles until soft (in a separate small pot of boiling water). Follow the instructions on the packet. Strain, and rinse with hot water. Set aside in a bowl.
- To make your soft-boiled eggs, bring a pot of water to a boil, and add your eggs. Set a timer and cook for 6-8 minutes. Set the pot in the sink and run cold water into it. Leave this for 5 minutes and peel the shell off.
- To prepare the toppings, cut the green onion into 2 ½ inch long pieces and then thinly slice. Peel the carrot, and cut into similar small strips.
- To serve, pour the broth into bowls and add ramen noodles. Cut the soft-boiled eggs in half, and set into each dish. Arrange the sliced green onion, carrot, sprinkle sesame seeds and a tough of cilantro! Add any sauces or toppings of your choice and ENJOY!!
Notes
- Add any of your favourite vegetables or spices to the ramen!
- Add any of your favourite vegetables or spices to the ramen!
- Cook or fry some sliced tofu to replace or compliment the soft-boiled egg.
- Cook or fry some sliced tofu to replace or compliment the soft-boiled egg.
- Store the broth with the ramen in the fridge for 5 – 7 days, keep the toppings in separate containers. Reheat to serve and add extra toppings
- Store the broth with the ramen in the fridge for 5 – 7 days, keep the toppings in separate containers. Reheat to serve and add extra toppings
Nutrition Information
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Serving
4
Calories
201kcal
(10%)
Carbohydrates
39g
(13%)
Protein
24.8g
(50%)
Fat
11.1g
(17%)
Saturated Fat
3.2g
(16%)
Polyunsaturated Fat
2.4g
(14%)
Cholesterol
372mg
(124%)
Sodium
1748.9mg
(73%)
Fiber
2.8g
(11%)
Sugar
8.4g
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 201kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 24.8g | 50% |
| Fat | 11.1g | 17% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 2.4g | 14% |
| Cholesterol | 372mg | 124% |
| Sodium | 1748.9mg | 73% |
| Fiber | 2.8g | 11% |
| Sugar | 8.4g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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