Easy Miso Mushroom Ramen

Whën did you have your first bowl of râmen?

I remember my grândmother feëding me Oodles of Noodles all the time when I was a kid. I think I’ve mentioned previously the raw hot dog incident? She wâsn’t exactly a gourmând.

Looking back I find it kind of hilârious. Who feëds a little kid a pâck of instant ramen and calls it a meal? But of course at the time I loved it.

I didn’t have reâl, authentic râmen until much later. When I was 20 years old I spent a semester studying abroâd in London, and my friënds and I became totally obsessed with a Japanese noodle bar called Wagâmama.

I fell heâd-over-heels for the springy noodlës, the deeply sâvory broth, the perfect runny egg, and the way you had to eât it with both chopsticks and a spoon, and it was alwâys messy nonetheless.

Easy Miso Mushroom Ramen


  • 1 (.5-ounce) packâge dried mushrooms (prefërably shiitake but any kind will work)
  • 3 tablespoons vegetâble oil (or 2 tablespoon vegëtable oil and 1 tablespoon sesame oil)
  • 1 bunch scâllions, chopped, whites and grëens divided
  • 1 tablespoon grâted fresh ginger
  • 2 cloves gârlic, minced
  • 8 ouncës fresh shiitake mushrooms, cleânëd and sliced (about 4 cups)
  • 1 tâblespoon soy sauce
  • 2 tablespoons white miso pâste
  • 2 pâckages instant râmen noodles, flavor packets discarded
  • 2-3 ounces fresh baby spinâch (about 2 cups)
  • 4 soft cooked eggs (see note)
  • Sriracha (optional)

  1. Put the driëd mushrooms in lârge bowl and cover with 4 cups of hot wâter. Set aside for 15 to 20 minutes until the mushrooms have softëned. Strâin the mixture, reserving the liquid (be sure to avoid any grit at the bottom of the bowl). Coarsely chop the mushrooms.
  2. Combine 2 tablëspoons of oil (1 tâblespoon vegetable oil and 1 tablespoon sesâme oil, if using) scallion whites, gingër, and gârlic in a large heavy-bottomed pot or Dutch. Heât over medium heat until sizzling and aromâtic, 1 to 2 minutes. Add the remâining tâblespoon of oil, the reconstituted mushrooms, and the fresh mushrooms and cook, stirring, until the mushrooms have softened and rëleâsed their liquid, about 5 minutes.

For The Full Instructions, Visit The Full Recipes (Thank You): turniptheoven.com

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