If you crave a comforting and flavorful meal, then this Mushroom and Egg Ramen is just what you need. Combining savory mushrooms, perfectly cooked eggs, and a rich broth, this ramen dish is both delicious and easy to make. Whether you are looking for a quick lunch or a cozy dinner, this ramen recipe will satisfy your taste buds and warm your soul.
Tips to make the Mushroom and Egg Ramen recipe:
1. Choose Fresh Mushrooms: Opt for fresh mushrooms like shiitake, cremini, or button mushrooms for the best flavor. Slice them thinly to ensure they cook evenly and quickly.
2. Use Pre-Cooked Ramen Noodles: To save time, use pre-cooked ramen noodles or instant ramen. Simply cook them according to the package instructions and add them to your broth.
3. Season the Broth Well: A rich and tasty broth is essential for delicious ramen. Use a mix of soy sauce, miso paste, and garlic to enhance the flavor. Don’t forget to taste and adjust the seasoning as needed.
4. Perfectly Poach the Eggs: To achieve the ideal poached egg, crack the eggs into individual bowls first. Carefully slide them into simmering water and cook for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
5. Garnish Generously: Garnish your ramen with fresh scallions, a sprinkle of sesame seeds, and a dash of chili flakes for an extra layer of flavor. These toppings add both color and taste to your dish.
How to Make Mushroom and Egg Ramen Recipe?
Mushroom and Egg Ramen
Equipment
- 1 Saucepan For cooking the broth
- 1 Boiling pot For cooking the eggs
Ingredients
- 250 g Ramen noodles Fresh or dried
- 2 Eggs Soft-boiled
- 200 g Mushrooms Sliced (shiitake or any preferred type)
- 3 cups Chicken or vegetable broth
- 2 tbsp Soy sauce
- 1 tbsp Mirin Optional
- 1 tsp Sesame oil
- 1 Garlic clove Minced
- 1 Ginger Thumb-sized piece, minced
- to taste Salt
- to taste Black pepper
- 1 cup Baby spinach
- 2 Scallions Sliced
- 1 tsp Sesame seeds For garnish
Instructions
- Boil eggs for about 6 minutes for soft-boiled, then transfer to cold water and peel.
- In a saucepan, heat sesame oil over medium heat and sauté garlic and ginger until fragrant.
- Add sliced mushrooms and cook until they soften.
- Pour in chicken or vegetable broth, soy sauce, and mirin (if using). Bring to a simmer.
- Cook ramen noodles according to package instructions, then drain and set aside.
- Add baby spinach to the broth and let it wilt.
- Pour the broth and vegetables over the cooked ramen noodles in bowls.
- Top each bowl with a soft-boiled egg, sliced scallions, and a sprinkle of sesame seeds.
- Season with salt and black pepper to taste, and serve hot.
