Mushroom and Egg Ramen

I am a huge fan of ramen, and this Mushroom and Egg Ramen is really amazing!

The biggest secret of making ramen is in the broth. Whether it’s a very thin, liquid broth or a creamier broth, the trick is to make it from scratch.

Start with dashi, the base of a simple Japanese broth. I explain in the recipe how to make it.?This dashi was taught to me by a Chef and it is really very good.

When I’m in a hurry or when I want a simpler ramen as was the case with this recipe, I make the dashi and use it as a broth, without adding anything else.

But you can add coconut milk, to make it creamier, or a vegetable broth or even a chicken broth with a thicker texture. It is game changing!

Looking for other easy and delicious recipes? Try these Sesame Seed and Cheese Crackers, you’ll love them!

How to make this Mushroom and Egg Ramen?

Well, this ramen has a few steps, but to tell you the truth it’s pretty simple.

Start by making some simple dashi and use that as the broth for the ramen. Meanwhile, boil the noodles, sauté the vegetables, and boil the egg.

Then just assemble your ramen bowl and sprinkle with sesame seeds.

For this recipe you’ll need:

• Water
• Kombu seaweed
• Dehydrated shiitake mushrooms
• Bonito flakes
• Miso paste
• Soy sauce
• Udon noodles
• Shimeji mushrooms
• Pak choi
• Sesame oil
• Egg
• Black sesame seeds

What are the tricks to getting this Mushroom and Egg Ramen right?

1. Make a dashi from scratch.
2. Let the miso paste dissolve well, so that the dashi is slightly creamy.
3. Remove the kombu seaweed and bonito flakes so the dashi doesn’t get too intense.
4. Boil the noodles separately, so that they are al dente. The noodles cook very quickly, so pay attention to the instructions on the package.
5. Saute the vegetables before assembling everything, so that they cook slightly, but remain crispy.

Let’s check the step by step?

Print

Mushroom and Egg Ramen

Portions: 2 portions

Ingredients

Para o dashi (caldo)

• 500 ml water
• One piece of kombu seaweed
• ½ cup Dehydrated shiitake mushrooms
• 1 c. sopa bonito flakes
• 1 c. sopa miso pasta
• ½ c. sopa soy sauce

Para a bowl

• 2 portions udon noodles (measure with the pasta scoop)
• 1 cup shimeji mushrooms
• 2 big pak Choi
• Sesame oil to taste
• 1 egg
• Black sesame seeds to taste

Instructions

• Start by making the dashi. In a pan put the water and just before it starts boiling, add the kombu seaweed, the dehydrated mushrooms and bonito flakes.
• Boil for 5 min and discard the kombu seaweed and bonito flakes.
• Lower the heat and add the miso and soy sauce and cook for 2 or 3 min.
• In a separate pot, cook the noodles for about 5 to 6 min or according to the package instructions.
• Saute the shimeji mushrooms and pak choi in a pan with sesame oil for 3 to 4 min or until the pak choi is al dente.
• Cook the egg for 5 to 6 min in a pan of boiling water.
• Assemble your ramen. Divide the noodles between 2 bowls, then place the pak choi and shimeji mushrooms.
• Peel the egg carefully because this egg gets very soft and the yolk is undercooked, break it in half and put each half in each bowl.
• Drizzle with the dashi and finally sprinkle with the sesame seeds.

Notes

If you have dashi left over, use it as a broth either for dishes with sauces, or even to make a steamed rice.

 

You can use other types of noodles.

 

Use whatever vegetables you like.

To keep up with all the news follow me on my social networks.