Miso Ramen with Mushrooms
Prep:
360
minutes
Cook:
25
minutes
TOtal:
385
minutes
Ingredients
Ramen Egg
- 6 eggs
- water
- 1/4 c soy sauce
- 1/4 c mirin
- 1 c dashi stock
- 1 sm knob of ginger
- 2 garlic cloves
- dried seaweed
- bonito flakes
Miso Broth
- vegetable broth
- 4 tbsp white miso
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp grated ginger
- 1 tsp minced garlic
- 2 c of assorted mushrooms, sliced (shiitake, oyster & porcini)
- fresh ramen noodles, cooked
To Garnish
- 2 - 5 oz packages of fresh ramen noodles, cooked according to manufacturer’s directions.
- shredded carrots
- green onions, thinly sliced
- sichuan chili oil
- cilantro
- limes
- black sesame seeds
Instructions
To make the ramen egg:
- In a saucepan, add all of the ingredients (except the eggs and water) and boil over high heat for a few minutes.
- Remove from heat, strain out the garlic and ginger, and let cool completely.
- Bring water to a boil (enough water to cover the eggs).
- Add eggs and cook for exactly 6 minutes.
- Remove eggs from water and immediately place in an ice water bath.
- Add eggs to container with the cooled marinade, making sure to cover completely.
- Marinate ideally for 24 hours but atleast 6 hours.
To make the mushrooms:
- Add olive oil and crushed garlic to a sauté pan over medium high heat.
- Add mushrooms and cook just to sear them on both sides - approximately 2-3 minutes.
- Season with s&p, remove from heat, and set aside.
To make the miso broth:
- Add vegeteble stock, sesame oil, soy sauce, grated ginger, minced garlic to a medium saucepan.
- Bring to a boil, reduce heat, and simmer for 10-15 minutes.
- Remove from heat and stir in white miso paste.
- To assemble:
- Pour broth in bowl.
- Add in ramen noodles.
- Top with mushrooms, a ramen egg (sliced in half), shredded carrots, green onions, cilantroa, nd black sesame seeds.
- Serve with Sichuan chili oil and lime wedges.