Cooked - Mushroom Ramen

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mushroom Ramen

4.0

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)

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Ramen

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 134 weeks ago

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