This recipe has a few moving parts but if you have some extra time on your hands, it’s well worth it. The broth uses mushroom base as well as fresh mushrooms, producing a deep, earthy, umami flavor. Just about every component of this dish provides nourishment, from the vegetables to the fermented miso paste to the eggs. Enjoy 🙂
Mushroom Miso Ramen
1 Tablespoon sesame oil
5 garlic cloves, minced
2 teaspoons fresh ginger, grated or minced
1 small onion, chopped
1 Tablespoon miso paste (I used red miso, but you could also use yellow or white)
8 cups water
1 Tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon mirin (optional)
1.5 cups mushrooms, thickly sliced (I used cremini but use what you like – cremini and shitake have a nice deep, earthy flavor and will produce a killer broth)
2 stalks baby bok choy, leaves separated and washed
2/3 package Ramen noodles (I used these – fresh is best but these were pretty good)
3 stalks scallion, green and white chopped
cilantro for garnish
1. Heat oil in large pot and saute garlic, ginger, and onion until onions are slightly brown. Brown bits will stick to the bottom of the pan.
2. Deglaze the pan by pouring in 1 cup of water and use a wooden spoon or spatula to scrape up the brown bits. Add mushroom base, miso paste, mushrooms and remaining water and bring to a boil, stirring frequently. Once boiling, reduce to a simmer and let cook 30 minutes.
3. While broth cooks, bring another pot of water to a boil. Once boiling, carefully drop eggs in and cook for exactly 6 minutes. While cooking, fill a large bowl with ice water. Quickly remove eggs from water with slotted spoon and submerge into bowl of ice water.
BOK CHOY & NOODLE
*while bok choy and noodles cook, peel eggs and set aside.
4. Add bok choy to same boiling water used for eggs, and cook for 3-5 minutes. Remove with slotted spoon and set aside.
5. Add noodles to boiling water and cook for 4 minutes (or follow package directions). Drain.
MAKE YO BOWL
Divide noodles evenly amongst two bowls and pour broth over noodles. Slice eggs lengthwise and add to bowls. Top with bok choy, scallion, and cilantro.