Mushroom Ramen
Ingredients
- 200 gshiitake mushroom (sliced)
- 200 gButton mushroom (sliced)
- 1 Ldashi stock
- 400 gramen noodles
- 4 pcEgg
- 2 pcBok choy (halved)
- 2 tbspMiso
- 2 tbspsoy sauce
- 1 tbspmirin
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspSesame oil
- 1 pcnori seaweed (quartered)
- 20 gFresh ginger (peeled and grated)
Method
A dark, deep broth packed with umami, featuring firm shiitake mushrooms. The creamy egg yolk coats the soft noodles to bind everything together.
- 1
In a pan with smoking sesame oil, sear the sliced shiitake and button mushrooms. They should brown and release their water until golden.
- 2
Add minced garlic and ginger. Sauté for one minute without burning the garlic. Deglaze with mirin, scraping the browned bits from the bottom.
- 3
Pour in the dashi broth. Add miso and soy sauce. Bring to a simmer and let infuse over low heat. The broth should be clear but intense.
- 4
Boil eggs for 6 minutes for a runny yolk. Cook ramen noodles separately. Blanch the pak-choi directly in the broth.
- 5
Distribute noodles, pour the scalding broth over them. Arrange mushrooms, halved egg, pak-choi, and a sheet of nori.
Frequently asked questions
How do you get this dish right?
- Don't wash mushrooms with water; wipe them with a cloth so they sear instead of boiling.
- Dilute the miso with a ladle of hot broth before adding it to avoid clumps.
- Shock the eggs in ice water immediately after cooking to stop the heat and keep the yolk liquid.
How long does this dish keep?
Store broth and toppings separately. Noodles do not keep well once cooked in the broth.
