Mushroom and Egg Ramen
Follow this recipe to prepare a delicious Mushroom and Egg Ramen, a comforting and flavorful Japanese-inspired noodle soup loaded with mushrooms, vegetables, and a soft-boiled egg.
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.
Notes
You can customize this ramen by adding other vegetables like bok choy, corn, or bamboo shoots. For a vegetarian version, use vegetable broth.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 3gCholesterol: 190mgSodium: 1800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 100000IUVitamin C: 12.4mgCalcium: 1000mgIron: 0.7mg
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