Mushroom Ramen

A dark, deep broth packed with umami, featuring firm shiitake mushrooms. The creamy egg yolk coats the soft noodles to bind everything together.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 650
• Protein: 26 g
• Carbs: 74 g
• Fat: 28 g

Ingredients

• 200 g shiitake mushroom ( sliced )
• 200 g Button mushroom ( sliced )
• 1 L dashi stock
• 400 g ramen noodles
• 4 piece Egg
• 2 piece Bok choy ( halved )
• 2 tbsp Miso
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tbsp Sesame oil
• 1 piece nori seaweed ( quartered )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Searing the mushrooms

   In a pan with smoking sesame oil, sear the sliced shiitake and button mushrooms. They should brown and release their water until golden.

2. Aromatic base

   Add minced garlic and ginger. Sauté for one minute without burning the garlic. Deglaze with mirin, scraping the browned bits from the bottom.

3. Simmering the broth

   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. Toppings and noodles

   Boil eggs for 6 minutes for a runny yolk. Cook ramen noodles separately. Blanch the pak-choi directly in the broth.

5. Plating

   Distribute noodles, pour the scalding broth over them. Arrange mushrooms, halved egg, pak-choi, and a sheet of nori.

Chef's tips

• 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.

Storage

Store broth and toppings separately. Noodles do not keep well once cooked in the broth.