Main Courses Noodle and Pasta Recipes

Mushroom Ramen

Restaurant-quality ramen you can also make at residence! With a superbly seasoned mushroom broth, you’ll by no means order this out once more. It’s THAT good!

It’s not an important day or something. I simply actually actually actually want beignets. Like 17 beignets to be actual. It’s my specialised wedding ceremony food plan.

However first issues first. As a result of we actually want to speak about this mushroom ramen.

Now in the event you had been something like me in school, these instantaneous ramen cups had been life. My dorm room was full of containers and containers of them, notably Shin Ramyun. It was a staple to say the least.

However now that I’m adulting, I’ve handed the torch to do-it-yourself ramen, made with essentially the most well-seasoned, most excellent mushroom broth.

That’s all you really want for good-quality ramen at residence. A nicely seasoned broth, some noodles, and your favourite toppings – on this case, it’s a smooth boiled egg, all the additional mushrooms on the earth, and inexperienced onions.


  • 1 (1-ounce) bundle dried shiitake mushrooms
  • 1 tablespoon canola oil
  • Three cloves garlic, minced
  • 2 massive shallots, minced
  • 1 tablespoon freshly grated ginger
  • 6 cups hen inventory
  • 1 1/2 tablespoons white miso paste
  • 2 teaspoons soy sauce
  • Three slices bacon
  • 3/four pound contemporary assorted mushrooms, sliced
  • 2 (3.5-ounce) packages instantaneous ramen noodles, taste packets discarded
  • 1 tablespoon rice wine vinegar
  • Freshly floor black pepper, to style
  • four smooth boiled eggs, peeled
  • 2 inexperienced onions, thinly sliced

    1. In a big bowl, mix shiitake mushrooms and a pair of cups scorching water; let stand till softened, about 20-30 minutes. Drain, reserving the mushroom water, earlier than coarsely chopping; put aside.
    2. Warmth canola oil in a big stockpot or Dutch oven over medium warmth. Add garlic, shallot, and ginger, and cook dinner, stirring incessantly, till aromatic, about 2 minutes. Stir in reserved shiitake mushrooms till golden and browned, about Three minutes.
    3. Stir in reserved mushroom water, hen inventory, white miso paste, soy sauce and bacon. Deliver to a boil; cut back warmth, cowl and simmer till flavors have blended, about 15-20 minutes. Take away and discard bacon.
    4. Stir in assorted mushrooms; simmer till softened, about 3-5 minutes.
    5. Stir in ramen till noodles are simply tender, about Three minutes. Stir in rice wine vinegar; season with further soy sauce and pepper, to style.
    6. Serve instantly, garnished with smooth boiled eggs and inexperienced onions

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