Mushroom Ramen
Ingredients
The broth
-
1
lbs
cremini mushrooms
-
900
ml
vegetable broth
-
1
tbsp
white miso paste
-
4
tbsp
soy sauce
-
2
tsp
chili garlic sauce
The noodles and toppings
-
2
packs
ramen noodles
-
2
sprigs
green onion
-
1
medium
carrot
-
4
eggs
soft-boiled eggs
-
to taste
sesame seeds
-
to taste
fresh cilantro
Instructions
- Remove the stems from the cremini mushrooms and thinly slice them.
- Heat olive oil in a large pot over medium-high heat and add the sliced mushrooms, cooking until tender.
- Add vegetable broth, miso paste, soy sauce, and chili sauce to the pot and bring to a simmer.
- Cook ramen noodles in a separate pot according to package instructions, then strain and rinse with hot water.
- For soft-boiled eggs, boil eggs for 6-8 minutes, then cool in cold water and peel.
- Prepare toppings by slicing green onion and cutting carrot into small strips.
- To serve, pour broth into bowls, add ramen noodles, and top with soft-boiled eggs, green onion, carrot, sesame seeds, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
201
Total fat
11.1g
Total carbohydrates
39g
Total protein
24.8g
Sodium
1748.9mg
Cholesterol
372mg
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