Mushroom Ramen Soup

Sometimes we get tired of always cooking Greek, French and Italian – the trifecta of European cuisine! Sure we’ve dabbled in Mexican, whipped up some American southern comfort soul food, and even experimented with some Middle Eastern dishes, but what about Asian? On a recent ramen crawl that led us to restaurants all over the city, we were inspired and decided to try our hand at making ramen. We researched plenty of recipes, taking what we like from various ones and we came up with what we think is a pretty delicious mushroom ramen soup recipe.

Mushroom Ramen SoupIt’s completely vegan (if you don’t add the egg) but trust us, the egg adds a richness to the broth that you will surely miss. We like to put a lot of noodles to ensure that it is filling, but adjust everything to your taste. We know that this is going to be our go-to ramen soup recipe, especially because it’s so easy to make without any commercial stock that’s full of sodium.

Mushroom Ramen Soup

Mushroom Ramen Soup

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Mushroom Ramen Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 50 g dried shiitake mushrooms
  • 2 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 5-6 (1 bunch) green onions, chopped, white and green divided
  • 1 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • ½ lb fresh shiitake mushrooms, stemmed and sliced
  • 2 tbsp soy sauce
  • 3 tbsp red miso paste
  • 170g ramen noodles
  • 2 cups baby bok choy, core and chopped
  • 1 tbsp chili garlic sauce
  • 1 ½ cup edamame beans, frozen
  • ½ cup cilantro, to serve
  • 4 eggs, to serve

Directions:

  1. Bring a pot of water to a boil, add the eggs and cook on a low boil for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath until completely cooled. Peel and halve the eggs right before serving
  2. Put the dried mushrooms in a large bowl and cover with 6 cups of hot water. Set aside for 20 minutes until mushrooms have softened. Strain the mixture reserving the liquid, but remove any residual grime
  3. Coarsely chop the mushrooms
  4. In a pot combine 1 tbsp of vegetable oil and the sesame oil and when hot cook the whites of green onions, ginger and garlic for 1-2 minutes
  5. Add the remaining 1 tbsp of vegetable oil, the rehydrated mushrooms and fresh mushrooms, cook for 5 minutes while the mushrooms release their liquid
  6. Add the water that the dried mushrooms were soaking in, an additional 2 cups of water, soy sauce and bring to a simmer
  7. When heated through, remove a cup of water from the broth and stir in 2 tbsp miso paste to dissolve, return the cup of water and miso paste to the broth
  8. Bring to a boil and add the ramen noodles and edamame beans. Cook for 5 minutes, until the noodles are tender
  9. Remove the pot from the heat, add chili garlic sauce and stir. Add bok choy and wait for 2 minutes until wilted. Add another cup of water, if necessary and/or an extra tbsp of red miso paste, to taste
  10. Place each bowl of soup with ½ – 1 soft boiled egg, the greens of the green onions and cilantro. Season with sriracha, to taste

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1 comment

  1. ptit' soeur December 21, 2016 at 12:21 pm Reply

    eating you tonight baby

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